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crispy tofu and broccoli rice noodle bowls with spicy hoisin sauce

Ingredients

  • 1 block firm tofu
  • ½ cup cornstarch
  • ½ teaspoon salt
  • 1 head broccoli cut into small florets
  • 2-4 tablespoon oil I used canola
  • 8 oz rice noodles
  • chopped cilantro for topping
  • sesame seeds for topping

for the sauce:

  • 2 tablespoon Hoisin
  • 1 tablespoon honey
  • 1-2 teaspoon Sriracha depending on how spicy you want it
  • 2 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 clove garlic minced
  • cup soy sauce
  • 2 tablespoon water

Instructions

  • Start by making the sauce.
  • Combine all ingredients for the sauce in medium bowl and whisk well to combine. Set aside.
  • Next, the tofu and broccoli.
  • Drain tofu and dry with paper towel to remove excess liquid.
  • Cut tofu into slabs, length wise, then cut each slab in half and then cut into cubes.
  • Add cornstarch and salt to large bowl.
  • Toss the tofu cubes in cornstarch and salt, working in batches.
  • Add 2 tablespoon of the oil to large saucepan over medium-high heat.
  • Add about half of the tofu, cooking until golden brown, about 10 minutes. You will have to keep flipping the cubes around once the sides get golden.
  • Repeat with remaining tofu. Add additional oil, if needed.
  • Once tofu is done, set aside on a plate.
  • Add another 1 tablespoon of oil to same pan and add broccoli.
  • Cook 5-7 minutes, until bright green and tender. I like to add 1-2 tablespoon of water and cover the broccoli, to get it to steam and cook through, without having to add more oil.
  • While broccoli is cooking, you can bring large pot of water to boil.
  • Add rice noodles and cook according to the package, typical just a few minutes, until they are soft.
  • Drain.
  • Combine noodles, tofu, broccoli, and sauce in the same large saucepan over medium heat, tossing to combine and heat the sauce, just for a minute or two.
  • Serve into individual bowls.
  • Top with cilantro and sesame seeds.
  • Enjoy!