Sa Cha Tofu with Broccoli and Cauliflower
Elevate your weeknight dinner game with this flavorful and satisfying Sa Cha Tofu with Broccoli and Cauliflower, a savory stir-fry bursting with bold Chinese BBQ-inspired flavors. This plant-based recipe features crispy, pan-fried tofu paired with tender-crisp broccoli and cauliflower florets, all coated in a rich and umami-packed Sa Cha sauce for an irresistible combination. The dish is quick and easy to prepare, with a perfect balance of textures and seasonings thanks to garlic, ginger, soy sauce, and a touch of black pepper. Topped with fresh scallions for a vibrant finish, this recipe is ideal served over steamed rice or noodles, making it a wholesome, protein-rich meal that’s perfect for vegetarians and stir-fry enthusiasts alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 g Firm tofu
- 300 g Broccoli
- 300 g Cauliflower
- 3 tbsp Sa Cha sauce (Chinese BBQ sauce)
- 2 tbsp Soy sauce
- 2 tbsp Vegetable oil
- 2 tbsp Cornstarch
- 3 tbsp Water
- 3 Garlic cloves, minced
- 1 tbsp Ginger, minced
- 2 Scallions, sliced
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Press the tofu for 15 minutes to remove excess water, then cut it into 1-inch cubes. Toss the tofu cubes with 1 tablespoon of cornstarch to coat evenly.
Cut the broccoli and cauliflower into bite-sized florets and rinse them under cold water. Set aside.
In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu cubes and pan-fry for 4–5 minutes on each side until golden and crispy. Remove the tofu from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan. Sauté the minced garlic and ginger for 30 seconds, until fragrant.
Add the broccoli and cauliflower florets to the pan. Stir-fry for 5–6 minutes, tossing frequently, until the vegetables are tender but still crisp. Season with a pinch of salt and black pepper.
In a small bowl, mix together the Sa Cha sauce, soy sauce, 2 tablespoons of water, and the remaining 1 tablespoon of cornstarch until smooth.
Return the tofu to the pan with the vegetables. Pour the Sa Cha sauce mixture over everything and stir well to coat. Cook for another 2–3 minutes, allowing the sauce to thicken and evenly coat the ingredients.
Remove the pan from heat and sprinkle the sliced scallions over the dish as garnish.
Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4243 mg | 184% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 19.1 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 891 mg | 69% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2730 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
