Thai · Dinner
Crispy Tofu and Broccoli Stir-Fry
Pad Pak Kana Tao Hu
A Central Thai stir-fry of Chinese broccoli with crispy fried tofu cubes tossed in a wok with garlic, oyster sauce, and light soy, finished with a generous twist of white pepper over jasmine rice for a fast vegetable-and-tofu plate.
$
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
28gFat
48gCarbs
5gSugar
4gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Pat tofu cubes dry with kitchen paper. Crush 16 garlic cloves. Cut Chinese broccoli stems and leaves separately into 5cm lengths. Whisk oyster sauce, light soy, sugar, white pepper, and water until smooth.
2
Sear
Heat 1/2 cup oil in a wok over high heat 1 minute until smoking. Lay tofu cubes flat in a single layer, sear 5–6 minutes turning once until surfaces crust deep golden on three sides.
3
Saute
Push tofu to the wok's side over high heat. Add crushed garlic to centre, sizzle 15 seconds until fragrant. Add broccoli stems, toss 60 seconds until bright green.
4
Glaze
Pour sauce and broccoli leaves into the wok over high heat. Toss continuously 90 seconds until vegetables are crisp-tender and glaze turns glossy and clings.
5
Plate
Divide steaming jasmine rice between two bowls. Spoon the stir-fry over each portion and serve immediately while still hot and glossy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 480g (17 oz) firm tofu
- 400g (14.1 oz) Chinese broccoli
- 16 garlic cloves
- 40ml (2.7 tbsp) vegetarian oyster sauce
- 20ml (1.3 tbsp) light soy sauce
- 10g granulated sugar
- 2 tsp ground white pepper
- 120ml (1/2 cup) neutral oil
- 60ml (1/4 cup) water
- 300g (10.6 oz) cooked jasmine rice