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.

Ingredients

Scale

Tofu & Broccoli

14 oz. extra-firm tofu
2 small heads of broccoli
2 scallions (separated into green and white parts)

Sauce

1 (1″) piece ginger, peeled and grated
2 garlic cloves, peeled and grated
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
1 tbsp cornstarch (for sauce)

Tofu Coating & Cooking

1/3 cup cornstarch (for tofu coating)
4 tbsp neutral oil (divided)
Kosher salt, to taste

For Serving

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 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

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 320 kcal
Sugar: 8 g
Sodium: 540 mg
Fat: 18 g
Saturated Fat: 2.5 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 4 g
Protein: 16 g
Cholesterol: 0 mg

Keywords: sesame tofu, broccoli recipe, vegan dinner, baked tofu, healthy plant-based meal, chili crisp tofu, Asian tofu recipe