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Rainbow Plant Life

Chinese Takeout-Style Tofu and Broccoli

A sticky, spicy and slightly sweet tofu and broccoli dish, this is the best of Chinese takeout food but made at home and in the Instant Pot! It’s a recipe from my cookbook, The Vegan Instant Pot Cookbook!
64
659
5
50 min
TOTAL TIME
420
CALORIES
$1.87
PER SERVING
Chinese Takeout-Style Tofu and Broccoli
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Ingredients
16 INGREDIENTS
4 SERVINGS
Reduced Sodium Tamari Sauce
3 tbsp reduced sodium tamari sauce
Sriracha
2 tsp sriracha
Reduced Sodium Tamari Sauce
1/4 cup reduced sodium tamari sauce
Water
2 tbsp water
Cornstarch
2 tbsp cornstarch
Grapeseed Oil
1 1/2 tbsp grapeseed oil
Toasted Sesame Oil
1 tsp toasted sesame oil
White Rice
white rice
Rice Vinegar
2 tsp rice vinegar
Sriracha
1 1/2 tbsp sriracha
Fresh Ginger
1 1/2 in fresh ginger
Extra Firm Tofu
1 block extra firm tofu
Toasted Sesame Oil
1 tbsp toasted sesame oil
Rice Vinegar
1 tbsp rice vinegar
Agave Nectar
1/4 cup agave nectar
Broccoli
2 medium broccoli
Directions
27 STEPS
20 min
PREP TIME
30 min
COOK TIME
50 min
TOTAL TIME
View Directions on Rainbow Plant Life
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Health Info
Macros
39g
CARBS
19g
FAT
24g
PROTEIN
Allowed on these diets
VEGETARIAN
VEGAN
GLUTEN FREE
LACTOSE FREE
Contains these allergens
SOYBEANS
Nutrition Facts
PER SERVING
4 SERVINGS
309G EACH
Calories
421 kcal
21%
Carbohydrates
39 g
14%
Fat
20 g
25%
Protein
25 g
49%
Minerals
Vitamins
*Current daily values are based on a standard 2,000 calorie diet. Nutrition values are calculated using the USDA nutrient database and may be inaccurate.