Description
This Sesame Tofu Broccoli recipe offers a deliciously crispy tofu baked to perfection, combined with tender-charred broccoli in a savory, slightly sweet sesame sauce. It’s a flavorful vegan dish that’s easy to prepare and makes a satisfying meal served over steamed white rice.
Ingredients
Scale
Tofu and Coating
- 14 oz. extra-firm tofu
- 1 tbsp. plus 1/3 cup cornstarch, divided
- 4 tbsp. neutral oil, divided
- Kosher salt
Vegetables
- 2 small heads of broccoli
- 2 scallions (separated into white and green parts)
- 1 (1″) piece ginger, peeled
- 2 garlic cloves, peeled
Sauce
- 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
To Serve
- Toasted sesame seeds
- Steamed white rice
Instructions
- Press the Tofu: Place three layers of paper towels or a clean kitchen towel on a plate. Place the tofu on the towels and cover with another three layers of towels. Press out moisture by placing a heavy can or skillet on top, pouring off excess water and replacing towels as needed. Continue pressing for 30 to 45 minutes, or until the tofu is firm and dry. Alternatively, use a tofu press if available.
- Prepare the Sauce and Veggies: Preheat the oven to 425°F (220°C). Cut broccoli into florets. Thinly slice scallions, separating the white and green parts. In a medium bowl, grate ginger and garlic, then add the white scallion parts, low-sodium vegetable broth, reduced-sodium soy sauce, pure maple syrup, chili crisp, rice vinegar, toasted sesame oil, and 1 tablespoon cornstarch. Whisk everything together until smooth and combined.
- Coat the Tofu: Break the pressed tofu into rough 1-inch pieces and transfer to a large bowl. Sprinkle with 1/2 teaspoon kosher salt and drizzle with 1 tablespoon neutral oil. Gently toss to coat the tofu evenly. Then, sprinkle the remaining 1/3 cup cornstarch over the tofu and toss gently again until all pieces are fully coated. Arrange the tofu pieces on a parchment-lined baking sheet and drizzle with 2 tablespoons of neutral oil.
- Bake the Tofu: Place the baking sheet in the oven and bake until the tofu is light brown and crisp, about 25 minutes. Turn the tofu halfway through baking for even crispiness.
- Cook the Broccoli: When the tofu has about 12 minutes left, heat the remaining 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the broccoli florets, season with salt, and toss to coat with oil. Cook, stirring frequently, until the broccoli begins to char lightly and turn tender, about 4 to 5 minutes. Transfer the broccoli to a plate temporarily.
- Make the Sauce and Combine: Reduce the heat to medium. Whisk the sauce mixture to reincorporate any cornstarch that may have settled, then pour it into the skillet. Bring the sauce to a simmer and cook, stirring occasionally, until it slightly thickens, about 4 minutes.
- Toss Everything Together: Add the cooked broccoli and baked tofu back into the skillet with the thickened sauce. Toss gently to coat all ingredients evenly with the sauce.
- Garnish and Serve: Sprinkle the dish with the green parts of the scallions and toasted sesame seeds. Serve hot over steamed white rice for a complete meal.
Notes
- Pressing the tofu thoroughly is key to achieving a crispy texture when baked.
- If you prefer, substitute low-sodium tamari for soy sauce for a gluten-free option.
- The chili crisp adds a spicy, crunchy element; adjust the quantity according to your heat preference.
- This recipe is naturally vegan and can be made gluten-free by ensuring the soy sauce and chili crisp are gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 50 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Keywords: sesame tofu, broccoli recipe, vegan dinner, baked tofu, Asian tofu dish, healthy tofu recipe
