Description
A vibrant and flavorful Sesame Tofu Broccoli dish featuring crispy baked tofu and charred broccoli tossed in a savory, slightly sweet, and spicy sesame sauce, perfect for a healthy plant-based meal served over steamed white rice.
Ingredients
Scale
Tofu and Coating
- 14 oz. extra-firm tofu
- 1/3 cup cornstarch
- 1 tablespoon plus 1/3 cup cornstarch, divided (note: total cornstarch)
- 4 tbsp. neutral oil, divided
- Kosher salt (about 1/2 teaspoon for tofu)
Vegetables
- 2 small heads of broccoli
- 2 scallions (separate green and white 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 3 layers of paper towels or a clean kitchen towel on a plate. Place the tofu on top 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 if available.
- Prep the Broccoli and Aromatics: Preheat the oven to 425°F. Cut broccoli heads into florets. Thinly slice scallions, separating green and white parts. Grate ginger and garlic into a medium bowl or large measuring cup, then add the white scallion parts, vegetable broth, soy sauce, maple syrup, chili crisp, rice vinegar, toasted sesame oil, and 1 tablespoon of cornstarch. Whisk everything together to create the sauce.
- Coat the Tofu: Break the pressed tofu into rough 1-inch pieces and place in a large bowl. Sprinkle with 1/2 teaspoon salt and drizzle with 1 tablespoon of neutral oil. Gently toss to coat. Sprinkle the remaining cornstarch (about 1/3 cup) over the tofu and toss gently until evenly coated. Arrange the tofu on a parchment-lined baking sheet and drizzle with 2 tablespoons of neutral oil.
- Bake the Tofu: Bake the tofu for about 25 minutes, turning halfway through, until it is light brown and crisp on the outside.
- Char the Broccoli: When the tofu has about 12 minutes left in the oven, heat the remaining 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the broccoli florets, season lightly with salt, and toss to coat with oil. Stir frequently and cook until the broccoli starts to char, about 4 to 5 minutes. Remove broccoli to a plate.
- Prepare the Sauce and Combine: Reduce the skillet heat to medium. Whisk the sauce mixture to reincorporate any settled cornstarch, then pour it into the skillet. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, about 4 minutes. Add the baked tofu and charred broccoli to the skillet, tossing to coat everything evenly in the sauce.
- Finish and Serve: Garnish the dish with green parts of scallions and toasted sesame seeds. Serve immediately over steamed white rice.
Notes
- Pressing tofu is crucial to achieve a crispy texture when baking.
- If you prefer less spice, reduce the amount of chili crisp or omit it.
- Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
- For a gluten-free version, substitute soy sauce with tamari.
- This dish can be served with brown rice or quinoa for a healthier alternative.
- Prep Time: 15 minutes (not including tofu pressing time)
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Keywords: Sesame Tofu, Broccoli, Vegan Asian Recipe, Baked Tofu, Plant-based Dinner, Easy Tofu Stir-fry, Healthy Vegan Meals
