Crispy Tofu, Rice Noodles, & Broccoli


While I have never been to Asia, I can assure you that this recipe combination incorporates authentic Chinese flavours and is supremely additive and delicious. While each component is great on its own—and you should master the different elements of this easy recipe—they work incredibly well on their own. The tofu is crispy, sweet, and spicy. The broccoli is gingery and garlicky. The rice noodles are soft, crunchy, and rich. As easy to transport as it is to eat, this weeknight dinner will leave you with wonderful leftovers.

Ingredients – Broccoli
  • 1 large head of broccoli
  • ¼ cup water
  • 2 tbsp vegetable oil
  • 1 tbsp freshly chopped garlic
  • 1 tbsp freshly chopped ginger
  • Salt to taste
Instructions – Broccoli

Cut one large head of broccoli into bite sized florets, and remove the tough outer layer of the stem. Then chop into 2cm slices.

Place a large skillet over high heat and add the broccoli. Add the water, cover, and let cook until the water is absorbed and the broccoli is partially cooked through. It should take around 3 minutes.

Add vegetable oil, and freshly chopped garlic and ginger. Season with salt to taste. Sauté until cooked through (5ish minutes).

Ingredients – Noodles
  • 3 tbsp salt
  • 6 oz rice noodles
  • 1-2 tsp sesame oil
  • 1 tsp chili oil
  • 3 tbsp sesame seeds
Instructions – Noodles

Fill a medium pot with water, cover, and bring to a boil. Add the salt then the rice noodles, 6oz should be around a third of the package. My personal favorite thickness for the noodles is 3mm, but you can use any size you prefer.

Cook until ready, then drain and rinse incredibly well with cold water. This will allow you to use your hands to make sure that the noodles are properly rinsed. This will also get rid of all the starch the noodles let off in the water, while rinsing off most of the salt you added to the water, so fear not for a salt overdose, you’re safe!

Now reheat the noodles by rinsing them under hot water. Drain well.

To season, add the sesame oil, and chili oil, and sesame seeds. I prefer using black sesame seeds, since they are more visually appealing. Stir well.

Ingredients – Tofu
  • 16 oz tofu
  • 2 tbsp vegetable oil
  • 1 – 3 tbsp hoisin sauce
  • 1 tsp sriracha
Instructions – Tofu

Cut a 16oz block of tofu into 1cm slices. Make sure to drain any excess water from the tofu package before cutting.

Place a large skillet—you can use the same one you made the broccoli in—on medium high heat and add vegetable oil. Lay the pieces of tofu in the pan, making sure they don’t overlap. You may have to do this in two batches. Cook until crispy, then flip. When the second side crisps up, add the Hoisin sauce to taste (I always buy the vegetarian Hoisin sauce). Add a scant teaspoon of Sriracha or more if you like it hot. Stir to combine, then take off heat.

This dish is particularly wonderful topped with fresh cilantro, mint, and scallions, along with an additional sprinkling of sesame seeds.



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