Crispy Tofu and Sprouting Broccoli with Garlic Scapes
A Farm-Inspired Take on a Takeout Classic
This is our seasonal adaptation of the beloved tofu and broccoli from The New York Times Cooking.
It keeps the original spirit fast, savory, deeply comforting but leans into what’s actually growing and abundant on the farm right now: sprouting broccoli (stems and all) and fresh garlic scapes instead of scallions.
The real magic here is still the sauce. Everything else is just support.
Why this version works
Garlic scapes replace scallions for a deeper, more aromatic garlic note
Sprouting broccoli (stems + crowns) adds sweetness and reduces waste
Cornstarch-coated tofu is pan-fried first for extra structure and crunch
A slightly adjusted sauce ratio helps everything cling beautifully
Final salt adjustment brings the whole dish into balance
The Sauce (this matters most, according to Melanie)
This is your flavor base savory, slightly sweet, glossy, and designed to cling.
Sauce ingredients:
1/4 cup light soy sauce
1 tablespoon toasted sesame oil
2 tablespoons light brown sugar
1 teaspoon cornstarch
1/2 cup water
Method:
Whisk everything together in a small bowl until fully dissolved.
(we like to add all the ingredients to an jelly jar, screw the top on and shake to blend)
Set aside while you cook everything else.
The cornstarch in the sauce is what gives you that restaurant-style glaze instead of a thin soy liquid pooling at the bottom of the pan.
Crispy Tofu + Broccoli with Garlic Scapes
Ingredients:
1 block firm tofu, drained and cubed
1/4 cup cornstarch + salt + black pepper (for coating tofu)
3–4 tablespoons neutral oil (for frying)
1–2 heads sprouting broccoli, stems included and sliced evenly
3–5 garlic scapes (at market when available, garlic chives (half a bundle) or 3 green onions, thinly sliced
2–3 cloves garlic
1–2 teaspoons fresh ginger, finely chopped
Prepared sauce (above)
Salt, to finish
Steamed rice, for serving (we like to use brown rice at the farm)
Method
1. Crisp the tofu first
Toss tofu cubes in cornstarch, salt, and pepper until fully coated. Pan-fry in hot oil until golden and crisp on all sides. Remove and set aside.
This pre-fry step is key it keeps the tofu from collapsing once the sauce goes in.
2. Char the broccoli
In the same pan, add a bit more oil and cook sprouting broccoli undisturbed for 2–3 minutes to develop color on the stems and edges. Toss and continue cooking until just tender but still bright.
3. Build the aromatics
Add garlic scapes and ginger and minced garlic. Stir briefly until fragrant don’t overcook or the scapes lose their brightness.
4. Bring it all together
Return tofu to the pan. Pour in the sauce and toss continuously over medium heat. It will bubble, thicken, and turn glossy within 30–60 seconds.
This is the moment the dish becomes “takeout-style” instead of just stir-fry.
5. Finish + adjust
Taste and adjust salt at the very end. Depending on your soy sauce, you may need a small pinch more than expected.
Serve immediately over rice.
A note on garlic scapes + sprouting broccoli
This dish is built around two ingredients we love working with in early season abundance:
Garlic scapes bring a mellow, green garlic flavor that bridges spring and summer
Sprouting broccoli gives you stems, florets, and texture in one harvest
It’s a reminder that “recipes” on a working farm are really just frameworks for what’s growing well right now.
Original inspiration
This recipe is adapted from tofu and broccoli by Sue Li for The New York Times Cooking.
We’ve kept the structure but shifted the ingredients toward what’s seasonal and available locally.