Crispy Tofu Stir Fry

Directions

1. Pat the tofu dry with paper towels. Really obsess with this step, adding paper towels to the top of the brick and weighting it down with something to drain the excess water. When it feels sufficiently drained, dice into cubes, and cover in cornstarch.
2. Prepare the vegetables in the meantime. Chop broccoli into smaller florets, closer in size to the tofu. Tear the chard leaves off the stem, and slice them into smaller pieces as well.
3. Split the scallions into greens and whites. Chop the greens finely, and the whites coarsely, to match the broccoli.
4. Peel and slice the ginger and garlic. Allow the garlic to be slightly thicker than the ginger.
5. Heat a stainless steel pan on high. Lower the heat to medium and pour in a generous amount of olive oil when heated. Gently add the tofu to the pan into one layer.
6. Allow the tofu to sear for 5-7 minutes before tossing. The tofu should separate from the pan once seared, though a gentle push is admissible.
7. Flip and sear the tofu on at least one more side. Remove from pan when satisfied and set aside.
8. Add additional oil if necessary and cook the ginger and garlic until fragrant, about 1 minute.
9. Add broccoli and scallion whites, and cook until softened, about 5 minutes. Season with salt and pepper
10. Add the chard and allow to wilt while stirring, about 1 minute.
11. Add the sauce and toss to coat. Reduce until the sauce turns into a glaze.
12. Return the tofu to the pan and mix. Taste for seasoning, and serve.

Notes

There is a reward for your patience, and that reward is crispier tofu. This recipe is just a template; substitute the broccoli and chard for anything you like. carrots work well here. all-purpose flour can also be a replacement for the cornstarch.