Ketchup comes to the rescue for this simple weeknight dinner recipe. It’s pre-spiced, sweetened, and packs intense tomato flavor that infuses the sweet and sour sauce. While it’s not totally authentic, that doesn’t mean it won’t become a classic. And it will, because it turns out ketchup, soy, honey, and rice vinegar are a match made in heaven. Pro tip: Don’t be afraid to crank the heat while you sear the tofu and broccoli. It’ll help get rid of extra moisture so the cubes get crispy. Once you add the sauce, stir gently so the tofu cubes don’t break down into the sauce.

Robin Bashinsky

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Credit: Alison Miksch

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together ketchup, soy sauce, honey, and vinegar in a small bowl. Heat oil in a large nonstick skillet over high. Add tofu and broccoli; cook, stirring occasionally, until browned, 6 to 7 minutes. Add ketchup mixture; cook, stirring constantly, until sauce is bubbly, 1 to 2 minutes. Serve over rice.

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