Garden Mains · American
Crispy Tofu in Creamy Cheddar Broccoli Sauce
Cornstarch-dusted tofu fries up crackly and golden before landing in a velvety cheddar sauce studded with tender broccoli. Spooned over steamed rice, it is pure comfort food that happens to be meatless.
Test kitchen note: Add the cheese off the heat a handful at a time; boiling cheddar sauce splits and turns greasy.
Method 6 steps
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Toss the tofu with cornstarch and a pinch of salt. Fry in the oil over medium-high heat for 8 to 10 minutes, turning, until crisp all over. Drain on a rack.
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Steam the broccoli for 4 minutes until bright and just tender.
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Melt the butter in a saucepan, whisk in the flour and cook 1 minute. Slowly whisk in the milk and simmer 3 to 4 minutes until thickened.
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Take the pan off the heat and stir in the cheddar, mustard and paprika until smooth. Season with salt and pepper.
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Fold the broccoli into the sauce, then gently add the tofu.
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Serve at once over rice so the tofu keeps some crunch.
That is the whole pie. Enjoy every slice.
Pairs well with
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