If you’ve ever been on the hunt for a plant-based dinner that’s both vibrant and bursting with flavor, let me introduce you to Sesame Tofu & Broccoli. This dish is a fantastic harmony of crispy tofu bites and tender, slightly charred broccoli, all enveloped in a glossy, irresistibly savory sesame sauce. Every forkful is a delightful dance of textures and tastes, from the sticky-sweet maple syrup hints to the gentle kick of chili crisp, making it a perfect weeknight meal that feels just a bit special. Trust me, once you make this Sesame Tofu & Broccoli, it will quickly become one of your go-to dinners that everyone raves about.

Sesame Tofu & Broccoli Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simple, fresh ingredients that come together to create layers of flavor and texture. Each component plays a vital role, from the extra-firm tofu that provides a crispy, protein-packed base to the bright, green broccoli adding color and crunch. The sauce ingredients combine sweet, savory, and spicy notes that make this Sesame Tofu & Broccoli shine.

14 oz. extra-firm tofu: The best tofu for achieving that perfect crispy texture after baking.
2 small heads of broccoli: Provides freshness and a pleasant contrast to the crispy tofu.
2 scallions: Adds a mild onion flavor and fresh color to the finished dish.
1 (1″) piece ginger, peeled: Brings warmth and a zesty kick to the sauce.
2 garlic cloves, peeled: Essential for that robust, aromatic foundation in the sauce.
3/4 c. low-sodium vegetable broth: Lightens the sauce while adding savory depth.
1/2 c. reduced-sodium soy sauce: The salty backbone that gives the dish its umami flavor.
1/4 c. pure maple syrup: A natural sweetness that balances the salty and spicy elements.
2 tbsp. chili crisp: Provides a gentle heat and crunch to elevate the overall flavor.
2 tbsp. unseasoned rice vinegar: Adds a bright acidity to brighten the sauce.
2 tbsp. toasted sesame oil: Infuses the dish with that irresistible nutty aroma.
1 tbsp. plus 1/3 cup cornstarch, divided: Used for thickening the sauce and crisping the tofu.
4 tbsp. neutral oil, divided: Helps with cooking the tofu and broccoli evenly.
Kosher salt: To taste, enhances the flavors throughout the dish.
Toasted sesame seeds and steamed white rice: For serving and added texture.

How to Make Sesame Tofu & Broccoli

Step 1: Press and Prepare the Tofu

Start by pressing the tofu to remove excess moisture, which is key to achieving that coveted crispiness. Place the tofu between layers of paper towels or clean kitchen towels, then weigh it down with a heavy object for around 30 to 45 minutes, swapping out the towels as they soak up moisture. If you have a tofu press, this step becomes even easier and faster. This simple prep ensures your Sesame Tofu & Broccoli has crispy cubes that hold their shape and soak up the sauce beautifully.

Step 2: Prep the Sauce and Veggies

While the tofu presses, preheat your oven and prepare the broccoli by cutting it into bite-sized florets, then slice the scallions, keeping the green and white parts separate for garnishing and cooking. Grate the ginger and garlic into a medium bowl or measuring cup, then whisk in the vegetable broth, soy sauce, maple syrup, chili crisp, rice vinegar, toasted sesame oil, and 1 tablespoon of cornstarch. This blend will become the rich, flavorful sauce that ties everything together in the Sesame Tofu & Broccoli.

Step 3: Coat and Bake the Tofu

Once the tofu is pressed, break it into rough 1-inch pieces in a large bowl. Season gently with salt and toss with a tablespoon of neutral oil. Next, coat the tofu with the remaining cornstarch, ensuring every piece is lightly dusted. Arrange the tofu on a parchment-lined baking sheet, drizzle with more neutral oil, and bake at 425° until each cube is golden and crisp, turning halfway through. This baking step develops those irresistible edges that make the tofu perfect for absorbing the sauce in your Sesame Tofu & Broccoli.

Step 4: Sauté the Broccoli

When the tofu has about 12 minutes left baking, heat the remaining neutral oil in a large skillet or wok over medium-high heat. Add the broccoli, season lightly with salt, and toss frequently until the edges start to get a nice char, about 4 to 5 minutes. This quick sear keeps the broccoli tender yet crisp, delivering a lovely texture contrast that complements the crispy tofu perfectly.

Step 5: Finish the Sauce and Combine

Lower the heat to medium and whisk the sauce to reincorporate the cornstarch, then pour it into the skillet. Let it simmer gently, stirring occasionally, until the sauce thickens and glistens, about 4 minutes. Add the broccoli and baked tofu back into the skillet, gently tossing everything to coat in that luscious sauce. Sprinkle with the green parts of the scallions and a generous handful of toasted sesame seeds for an extra nutty crunch. This step finishes your Sesame Tofu & Broccoli with a deliciously glossy, flavor-packed coating.

How to Serve Sesame Tofu & Broccoli

Garnishes

Finishing touches make all the difference with Sesame Tofu & Broccoli, and a sprinkle of toasted sesame seeds brings a delightful crunch and deep, nutty aroma. Don’t forget the bright green scallion slices which add fresh color and a mild oniony zip that lift the whole dish beautifully.

Side Dishes

This dish pairs beautifully with steamed white rice to soak up every bit of that delicious sauce. For something different, try it over quinoa or even cauliflower rice for a low-carb option. If you want to introduce some variety, a simple cucumber salad or quick pickled carrots work wonders to bring a refreshing contrast.

Creative Ways to Present

For a fun twist, serve your Sesame Tofu & Broccoli in lettuce cups or alongside warm naan bread to scoop up the saucy goodness. You can also build it into a vibrant Buddha bowl, layering with grains, fresh herbs, and avocado to create an eye-catching and wholesome meal full of texture and flavor.

Make Ahead and Storage

Storing Leftovers

Got leftovers? No worries. Store your Sesame Tofu & Broccoli in an airtight container in the refrigerator for up to 3 days. The tofu might lose a bit of its initial crispness but will still be delicious once reheated and sauced up nicely.

Freezing

Freezing is an option, but it’s best to freeze the tofu and broccoli separately for optimal texture. Wrap tofu pieces tightly and freeze for up to 1 month. When ready to eat, thaw overnight in the fridge and reheat gently, then toss with fresh sauce for the best experience with your Sesame Tofu & Broccoli.

Reheating

Reheat your Sesame Tofu & Broccoli in a skillet over medium heat to revive some crispness in the tofu while warming the broccoli just right. Adding a splash of vegetable broth or a drizzle of sesame oil while reheating can help refresh the sauce and flavors for a tasty second round.

FAQs

Can I use soft tofu for Sesame Tofu & Broccoli?

Soft tofu wouldn’t hold up well during the pressing and baking steps; extra-firm tofu is essential for achieving that satisfying crisp exterior without falling apart.

Is this recipe gluten-free?

To keep Sesame Tofu & Broccoli gluten-free, be sure to use tamari or a gluten-free soy sauce alternative instead of regular soy sauce.

Can I make this dish spicier?

Absolutely! You can increase the amount of chili crisp or add a pinch of red pepper flakes to dial up the heat to your liking.

What can I substitute for maple syrup?

If you don’t have maple syrup, you can substitute with agave nectar or a mild honey for a similar balanced sweetness in the sauce.

How do I get extra crispy tofu?

Pressing the tofu thoroughly and coating it evenly with cornstarch before baking are crucial steps to get that coveted crispiness in your Sesame Tofu & Broccoli.

Final Thoughts

Sesame Tofu & Broccoli is a shining example of how simple ingredients can come together beautifully to create a dish full of zest, texture, and heartwarming comfort. Whether you’re a plant-based veteran or just looking to shake up your weeknight dinners, this recipe is bound to impress and satisfy. So grab your tofu, preheat that oven, and get ready to fall in love with one of the most flavorful, colorful dishes you’ll make this season!

Sesame Tofu & Broccoli Recipe

★★★★★

4.9 from 28 reviews

Author: Ethan
Total Time: 1 hour to 1 hour 15 minutes
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

A flavorful and satisfying vegan recipe featuring crispy baked sesame tofu and charred broccoli tossed in a tangy, sweet, and spicy sauce made from ginger, garlic, soy sauce, maple syrup, and chili crisp. Perfectly balanced with toasted sesame oil and served over steamed white rice, this dish delivers a delicious plant-based meal that is both nutritious and easy to prepare.

Instructions

Press the Tofu: Place 3 layers of paper towels or a clean kitchen towel on a plate, place the tofu on the towels, and cover with another 3 layers of towels. Place a heavy can or skillet on top to press out moisture, changing the towels as they become soaked. Let it press for 30 to 45 minutes to remove excess water from the tofu, ensuring it crisps well when cooked.
Prepare Broccoli and Sauce: Preheat the oven to 425°F. Cut broccoli into florets. Thinly slice scallions, separating the green and white parts. Grate ginger and garlic into a medium bowl or large measuring cup. Add the white scallion parts, vegetable broth, soy sauce, maple syrup, chili crisp, rice vinegar, toasted sesame oil, and 1 tablespoon cornstarch to the bowl. Whisk well to combine the sauce evenly.
Prepare and Coat Tofu: Break the pressed tofu into rough 1-inch pieces, place them in a large bowl, sprinkle with 1/2 teaspoon kosher salt, drizzle with 1 tablespoon neutral oil, and gently toss to coat. Sprinkle with the remaining 1/3 cup cornstarch and toss again until the tofu is fully coated. Arrange the tofu pieces evenly on a parchment-lined baking sheet and drizzle with 2 tablespoons neutral oil for roasting.
Bake Tofu: Bake the tofu on the middle rack of the preheated oven for about 25 minutes, turning halfway through cooking, until the tofu is lightly browned and crisp on the outside.
Cook Broccoli: When tofu has about 12 minutes remaining, heat the remaining 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the broccoli florets, season with a pinch of salt, and toss to evenly coat the broccoli with oil. Cook, stirring frequently, until the broccoli starts to char, about 4 to 5 minutes. Remove broccoli from the skillet and set aside.
Simmer Sauce and Combine: Reduce heat to medium and whisk the sauce to reincorporate any cornstarch settled at the bottom. Pour the sauce into the same skillet and bring it to a gentle simmer, stirring occasionally, until the sauce slightly thickens, about 4 minutes. Add the cooked broccoli and baked tofu to the skillet and toss everything to coat evenly in the sauce.
Garnish and Serve: Top the finished dish with the green parts of the scallions and a sprinkle of toasted sesame seeds. Serve immediately over steamed white rice for a complete and satisfying meal.

Notes

Pressing the tofu well is key to achieving a crispy texture when baking.
You can substitute low-sodium soy sauce with tamari for a gluten-free option.
Chili crisp can be adjusted or omitted according to your preferred spice level.
For a whole-grain option, serve with brown rice or quinoa instead of white rice.
Make sure to toss the tofu gently to keep the coating intact before baking.

Prep Time: 15 minutes (plus 30-45 minutes pressing tofu)
Cook Time: 30 minutes
Category: Main Course
Method: Baking and Sautéing
Cuisine: Asian-inspired