Sesame Tofu with Broccoli

If you think tofu is bland or boring, this Sesame Tofu and Broccoli recipe might change your mind for good. Here you get crisp oven-baked tofu pieces and charred broccoli tossed in a sweet-salty-spicy sauce that clings to every bite. It comes together quickly with simple ingredients and a little hands-on time but tastes just like your favorite takeout. Serve it over steamed rice and you have a totally comforting vegetarian dinner that gets enthusiastic reviews from even the tofu skeptics in my house.

I first cooked this after a long day at work and was amazed at how excited everyone was to eat tofu. Now it is my hidden ace for impressing anyone who “doesn’t like tofu” and it disappears faster than anything else I make.

Ingredients

• Extra firm tofu: gives the strongest texture for tearing and roasting make sure to select the firmest you can find and always press well
• Broccoli: brings crunch and a green boost pick heads with tightly closed florets and a deep green color
• Scallions: add a punch of freshness sliced thinly for layering flavor
• Fresh ginger and garlic: deliver spicy warmth always peel and use the freshest roots for best results
• Low sodium vegetable broth: gives body to the sauce look for one with clean ingredients and low salt
• Reduced sodium soy sauce: is key for umami flavor opt for tamari if you want this gluten free
• Pure maple syrup: balances the salty heat always use real maple syrup not pancake syrup
• Chili crisp: adds heat and texture can swap for sriracha or leave out for less spice
• Unseasoned rice vinegar: cuts the richness try to buy one without added sugar
• Toasted sesame oil: brings nutty aroma make sure it smells rich and fresh never rancid
• Cornstarch: helps crisp tofu and thickens sauce always whisk well to avoid lumps
• Neutral oil: like grapeseed or canola ensures nothing interferes with the flavor
• Kosher salt: for seasoning always salt tofu and veggies lightly for the best taste
• Toasted sesame seeds and steamed white rice: for garnish and a complete meal

Step-by-Step Instructions

Press the Tofu:

Drain the tofu and sandwich it between several layers of clean towels set a heavy pan or can on top let it sit for 30 to 45 minutes changing towels as needed to soak up moisture this step ensures your tofu will get crispy

Make the Sauce:

While tofu is pressing mix your sauce ingredients in a mixing cup grate ginger and garlic into the bowl add broth soy sauce maple syrup chili crisp rice vinegar sesame oil one tablespoon cornstarch plus the whites of the scallion whisk until smooth and set aside

Coat and Prepare Tofu:

Tear tofu into rough bite sized pieces for craggy edges that crisp up scatter into a large bowl sprinkle with salt and one tablespoon neutral oil gently toss then add one third cup cornstarch and toss until thoroughly coated lay pieces on a parchment lined baking sheet and drizzle with more oil

Bake the Tofu:

Place tofu in a preheated oven at four twenty five degrees and bake for twenty five minutes flipping halfway through the goal is a light golden exterior and a crisp edge

Char the Broccoli:

Cut broccoli into small florets and pat dry in a large skillet over medium high heat warm remaining oil add broccoli sprinkle with salt and cook stirring just until deep green and getting charred about five minutes remove from pan

Combine and Sauce:

Lower skillet heat to medium whisk sauce to make sure cornstarch is fully mixed then pour into hot pan let simmer for four minutes or until thickened add tofu and broccoli back stir to coat completely finish with green scallion tops and sesame seeds serve over steamed rice

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Storage Tips

Store leftovers in an airtight container in the fridge for up to three days To reheat gently warm in a skillet over medium with a splash of broth or water to loosen the sauce The tofu will get softer but the flavor really soaks in overnight

Ingredient Substitutions

You can swap broccoli for broccolini snap peas or even green beans for variety If maple syrup is not available honey works but changes the flavor slightly For gluten free make sure to use certified gluten free soy sauce or tamari

Serving Suggestions

Serve over steamed white rice jasmine or basmati both work well Add some pickled cucumbers or shredded fresh carrots on the side for a pop of freshness Sprinkle extra sesame seeds and chili crisp if you like more heat This dish loves quick homemade slaw or sautéed greens too

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Cultural Note

This is inspired by the Chinese American classic sesame chicken only here tofu takes the lead Giving tofu the crispy treatment plus a sticky savory sauce is common in many East Asian cuisines and every family has their own go to version I love sharing this with friends who miss takeout but want something lighter

Commonly Asked Questions

→ What kind of tofu works best?

Extra-firm tofu is ideal for this dish, as it holds its shape and creates a satisfying crispy exterior once baked.

→ Why should I press tofu first?

Pressing tofu removes excess moisture, resulting in better texture and ensuring the tofu bakes up beautifully crisp on the outside.

→ Can I substitute another vegetable for broccoli?

Yes, broccoli can be swapped for broccolini, snap peas, or even bell peppers, adjusting cook times as needed.

→ How can I make the sauce less spicy?

Reduce or omit the chili crisp for a milder flavor, or add extra maple syrup for a sweeter, less spicy sauce.

→ Is this dish suitable for meal prep?

This dish keeps well in the fridge for up to three days. Store sauce and tofu separately for best texture when reheating.

→ What is the best way to serve this dish?

Serve over steamed white rice and garnish with sesame seeds and sliced scallions to complete the meal.

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