TAKEOUT-STYLE TOFU AND BROCCOLI | vegan Instant Pot recipe

Press excess water out of the tofu by covering it with paper towels and placing a heavy skillet on top for 20 to 30 minutes, changing the paper towels in between.

Cut the pressed tofu into cubes and marinate it in a gallon size zip top bag with gluten free soy sauce, Sriracha, toasted sesame oil, and rice wine vinegar for about five minutes.

Chop broccoli heads into florets to add after the tofu is cooked.

Prepare the sauce by mixing tamari, agave nectar, water, Sriracha, toasted sesame oil, and rice wine vinegar in a bowl.

Set the Instant Pot to the Saute setting and heat it until it reads HOT, then add sunflower seed oil.

Scoop the marinated tofu out of the bag with a slotted spoon, leaving excess marinade behind, and saute for about 90 seconds without touching it.

After 90 seconds, use a spatula to move the tofu around for even cooking.

Add the prepared sauce to the Instant Pot and coat the tofu, then pressure cook for three minutes at high pressure.

Make a cornstarch slurry by whisking together 2 tablespoons of cornstarch with 1/4 cup of water.

Perform a quick pressure release after the tofu cooks, then add broccoli to the Instant Pot and pressure cook for one minute at low pressure.

After one minute, perform another quick pressure release and set the Instant Pot to Saute on less heat.

Pour in the cornstarch slurry to thicken the sauce and saute for a couple of minutes until thickened.

Serve the tofu and broccoli over white rice or any grain of choice.

Equipment Needed

Spice Level:

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