Ingredients

14 oz. extra-firm tofu

2 small heads of broccoli

2 scallions

1 (1″) piece ginger, peeled

2 garlic cloves, peeled

3/4 cup low-sodium vegetable broth

1/2 cup reduced-sodium soy sauce

1/4 cup pure maple syrup

2 tbsp. chili crisp

2 tbsp. unseasoned rice vinegar

2 tbsp. toasted sesame oil

1 tbsp. plus 1/3 cup cornstarch, divided

4 tbsp. neutral oil, divided

Kosher salt

Toasted sesame seeds, for serving

Steamed white rice, for serving

Instructions

Step 1: Place 3 layers of paper towels or a clean kitchen towel on a plate. Set tofu on the towels and cover with another 3 layers of towels. Place a heavy can or skillet on top to press out moisture, pouring off excess water and replacing towels as needed, for 30 to 45 minutes. Alternatively, use a tofu press.

Step 2: Preheat the oven to 425°F. Cut broccoli into florets. Thinly slice scallions, separating green and white parts. In a medium bowl, grate ginger and garlic. Add white scallion parts, vegetable broth, soy sauce, maple syrup, chili crisp, rice vinegar, sesame oil, and 1 tablespoon cornstarch. Whisk to combine.

Step 3: Break pressed tofu into rough 1-inch pieces and put them in a large bowl. Sprinkle with 1/2 teaspoon kosher salt and drizzle with 1 tablespoon neutral oil. Gently toss to coat. Sprinkle the remaining 1/3 cup cornstarch over the tofu and toss gently until evenly coated.

Step 4: Arrange tofu pieces on a parchment-lined baking sheet. Drizzle with 2 tablespoons neutral oil. Bake for about 25 minutes, turning halfway through, until tofu is light brown and crisp.

Step 5: When tofu has about 12 minutes left, heat the remaining 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add broccoli, season with kosher salt, and toss to coat with oil. Cook, stirring frequently, until broccoli begins to char, about 4 to 5 minutes. Transfer broccoli to a plate.

Step 6: Reduce heat to medium. Whisk the sauce mixture again to reincorporate any settled cornstarch and pour it into the skillet. Bring to a simmer and cook, stirring occasionally, until sauce thickens slightly, about 4 minutes. Add broccoli and tofu back to the skillet. Toss to coat everything evenly with the sauce.

Step 7: Sprinkle with green scallion parts and toasted sesame seeds. Serve hot over steamed white rice.

Tips & Variations

Pressing the tofu thoroughly before cooking helps achieve a crispier texture.

Swap broccoli for other vegetables like snap peas, bok choy, or bell peppers if you prefer.

Adjust the chili crisp amount to control the spice level or substitute with chili flakes.

For extra crunch, toast additional sesame seeds before garnishing.

FAQs

Can I use soft or silken tofu instead of extra-firm?

Extra-firm tofu is best for this recipe to hold its shape and crisp up properly. Soft or silken tofu will likely break apart and not crisp well.

Is this recipe suitable for meal prep?

Yes, this dish reheats well and can be prepared ahead. Keep the tofu and broccoli covered separately if possible to maintain texture, then combine and reheat with the sauce before serving.