Sesame Tofu and Broccoli (Printable Version)
# What You'll Need:
→ Main
01 -
400 g extra-firm tofu
02 -
2 small heads broccoli (about 500 g total)
03 -
2 scallions
→ Aromatics and Sauce
04 -
2 garlic cloves, peeled
05 -
1 piece ginger (2.5 cm), peeled
06 -
180 ml low-sodium vegetable broth
07 -
120 ml reduced-sodium soy sauce
08 -
60 ml pure maple syrup
09 -
2 tablespoons chili crisp
10 -
2 tablespoons unseasoned rice vinegar
11 -
2 tablespoons toasted sesame oil
12 -
1 tablespoon cornstarch
→ Tofu Coating
13 -
44 g cornstarch (1/3 cup)
14 -
1/2 teaspoon kosher salt
→ For Cooking and Garnish
15 -
60 ml neutral oil, divided
16 -
Toasted sesame seeds, for garnish
17 -
Steamed white rice, for serving
# Step-by-Step Directions:
01 -
Place three layers of paper towels or a clean kitchen towel on a plate. Set the tofu block on top, cover with another three layers of towels, and weigh it down with a heavy can or skillet. Let stand for 30–45 minutes, replacing towels as they become saturated to remove excess moisture.
02 -
Preheat oven to 220°C. Cut broccoli into florets. Thinly slice the scallions, reserving green and white parts separately. Grate garlic and ginger into a bowl; add white scallion parts, broth, soy sauce, maple syrup, chili crisp, vinegar, sesame oil, and 1 tablespoon cornstarch. Whisk until fully combined.
03 -
Tear the pressed tofu into rough 2.5 cm pieces and transfer to a large bowl. Sprinkle with 1/2 teaspoon salt and drizzle with 1 tablespoon neutral oil, then gently toss. Add 1/3 cup cornstarch and toss again until all tofu surfaces are coated. Arrange tofu on a parchment-lined baking sheet and drizzle with 2 tablespoons neutral oil.
04 -
Bake for 25 minutes, turning the pieces halfway through, until tofu turns light brown and crisp.
05 -
When tofu has about 12 minutes remaining, heat remaining 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add broccoli, season with salt, and toss to coat in oil. Cook, stirring frequently, until starting to char, about 4–5 minutes. Transfer broccoli to a plate.
06 -
Reduce skillet heat to medium. Re-whisk sauce to reincorporate cornstarch, then pour into skillet. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 4 minutes. Add broccoli and baked tofu; toss gently until well coated.
07 -
Top with green scallion slices and toasted sesame seeds. Serve hot over steamed white rice.
# Helpful Notes:
01 -
Pressing extra-firm tofu creates a tender interior and allows for maximum crispness when baked.
02 -
Tearing the tofu instead of cutting increases surface area, improving golden, crispy texture.