As you can tell from the title, today I cooked broccoli and tofu with garlic fried rice! The broccoli and tofu is cooked in the instant put and I use a rice maker for the rice so this meal is super quick to whip up. It’s funny because the actual instant pot “cooking time” is much less than the time required for it to reach the correct pressure level. This is worsened by the fact that it’s cooked in a 3-minute interval, followed by a 1-minute interval, so it needs to achieve that pressure level twice! Either way, this recipe is very easy and delicious, requiring minimal chopping and peeling, so I would highly recommend it!
P.S. I cheated on this one too because the tastiness of the fried rice comes entirely from the Nagatien Roast Garlic Fried Rice mix that I bought at Fujiya.
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The original recipe can be found here.
MARINATED TOFU
GINGER-CHILI SAUCE
FOR FINISHING
Instructions
1. Marinate the tofu: Drain the tofu and cut into 4 slabs . Use paper towels to press as much moisture out of the tofu as you can. Cut into small cubes.
2. Place the tofu in a gallon-size zip-top bag and add the tamari, Sriracha, sesame oil, and vinegar. Toss to combine and let the tofu rest in the marinade for 5 minutes, massaging occasionally.
3. Meanwhile, make the ginger-chili sauce: In a medium bowl, whisk together the tamari, agave nectar, water, the Sriracha, sesame oil, vinegar, and ginger until well combined.
4. Finish the dish: Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the grapeseed oil. Once the display reads “HOT,” carefully transfer the marinated tofu to the pot. Cook the tofu for 1 1/2 minutes undisturbed. Use a spatula to flip and cook the tofu until it starts to brown on all sides, 3 to 4 minutes total. Add the ginger-chili sauce and stir to combine. Select the Cancel setting.
5. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 3 minutes.
6. Once the 3-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.
7. Open the pot. Add the broccoli florets to the tofu and stir with the sauce to combine. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting to low pressure and set the cook time to 1 minute . Once the 1-minute timer has completed and beeps, carefully perform another quick pressure release.
8. In a small bowl, stir together the cornstarch with 1/4 cup water, whisking until combined without any lumps. Select the Sauté setting and press the Sauté button again until you reach less heat. Add the cornstarch slurry to the Instant Pot and gently stir to combine. Cook, stirring gently, until the sauce thickens, 2 to 3 minutes.
Instructions
1. Day-old rice is perfect for this but you can also make it fresh at the time.
2. Crack the eggs into a frying pan and lightly scramble them. Once they are mostly solid, add the rice and fry on medium-low for 30 seconds.
3. Add the garlic mix and stir well until rice is evenly coated. Continue to fry until rice has achieved desired level of crunchiness.
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