Sesame Tofu and Broccoli Stir-Fry Recipe

Introduction

This Sesame Tofu Broccoli recipe is a flavorful, plant-based dish that perfectly balances crisp tofu, tender broccoli, and a rich, savory sauce. It’s satisfying, easy to prepare, and great served over steamed rice for a wholesome meal.

Ingredients

• 14 oz. extra-firm tofu
• 2 small heads of broccoli
• 2 scallions
• 1 (1″) piece ginger, peeled
• 2 garlic cloves, peeled
• 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. plus 1/3 cup cornstarch, divided
• 4 tbsp. neutral oil, divided
• Kosher salt
• Toasted sesame seeds and steamed white rice, for serving

Instructions

1. Step 1: Place 3 layers of paper towels or a clean kitchen towel on a plate. Place tofu on towels and cover with another 3 layers of towels or another clean kitchen towel. Place a heavy can or skillet on top to press moisture out, pouring off excess water and replacing towels as needed, for 30 to 45 minutes.
2. Step 2: Preheat oven to 425°F. Cut broccoli into florets. Thinly slice scallions, separating green and white parts. In a medium bowl, grate ginger and garlic. Add white scallion parts, vegetable broth, soy sauce, maple syrup, chili crisp, rice vinegar, sesame oil, and 1 tablespoon cornstarch, whisking to combine.
3. Step 3: Break pressed tofu into rough 1-inch pieces and transfer to a large bowl. Sprinkle with 1/2 teaspoon kosher salt and drizzle with 1 tablespoon neutral oil. Gently toss to coat. Sprinkle remaining 1/3 cup cornstarch over tofu and toss gently until fully coated. Arrange tofu pieces on a parchment-lined baking sheet and drizzle with 2 tablespoons neutral oil.
4. Step 4: Bake tofu, turning halfway through, until light brown and crisp, about 25 minutes.
5. Step 5: With about 12 minutes left on tofu, 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. Cook, stirring frequently, until broccoli starts to char, 4 to 5 minutes. Transfer broccoli to a plate.
6. Step 6: Reduce heat to medium. Whisk sauce to reincorporate cornstarch, then pour into the skillet. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 4 minutes. Add broccoli and tofu back to the skillet and toss to coat with sauce. Top with green scallion parts and toasted sesame seeds. Serve hot over steamed white rice.

Tips & Variations

• For extra crispiness, press the tofu thoroughly and avoid overcrowding the baking sheet when roasting.
• Substitute broccoli with other vegetables like snap peas or bok choy for variation.
• Adjust chili crisp to taste depending on your preferred spice level.
• Use tamari instead of soy sauce for a gluten-free option.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The tofu may lose some crispiness after storage but remains delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use silken tofu instead of extra-firm tofu?

Extra-firm tofu is best for this recipe because it holds its shape and crisps up nicely. Silken tofu is too soft and will likely fall apart during cooking.

Is chili crisp necessary?

Chili crisp adds a pleasant spicy crunch to the dish, but you can omit it or replace it with another hot sauce or chili flakes if preferred.

Sesame Tofu and Broccoli Stir-Fry Recipe

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★★★★★

4.8 from 86 reviews

A vibrant and flavorful Sesame Tofu Broccoli recipe featuring crispy baked tofu and charred broccoli tossed in a savory, sweet, and spicy sesame sauce. Perfectly balanced with garlic, ginger, and a hint of chili crisp, this dish is a healthy and satisfying vegan meal served over steamed white rice.

• Author: Clara
• Prep Time: 50 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tofu

• 14 oz. extra-firm tofu
• 1 tbsp. plus 1/3 cup cornstarch, divided
• 1/2 tsp. kosher salt
• 3 tbsp. neutral oil, divided

Vegetables

• 2 small heads of broccoli, cut into florets
• 2 scallions, thinly sliced (separate 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

For serving

• Toasted sesame seeds
• Steamed white rice

Instructions

1. Press the Tofu: Place 3 layers of paper towels or a clean kitchen towel on a plate. Put the tofu on top and cover with another set of 3 layers of towels. Apply pressure using a heavy can or skillet to press out excess moisture for 30 to 45 minutes, changing towels as needed. Alternatively, use a tofu press.
2. Prepare Sauce and Vegetables: Preheat the oven to 425°F (220°C). Cut broccoli into florets. Thinly slice scallions, separating the green and white parts. In a medium bowl, grate ginger and garlic, then add white scallion parts, vegetable broth, soy sauce, maple syrup, chili crisp, rice vinegar, toasted sesame oil, and 1 tablespoon cornstarch. Whisk together until combined.
3. Coat the Tofu: Break the pressed tofu into rough 1-inch pieces and place in a large bowl. Sprinkle with salt and drizzle with 1 tablespoon neutral oil, tossing gently to coat. Then sprinkle with remaining 1/3 cup cornstarch and toss gently again until tofu is evenly coated.
4. Bake the Tofu: Arrange the tofu pieces on a parchment-lined baking sheet. Drizzle with 2 tablespoons neutral oil. Bake for approximately 25 minutes, turning the tofu halfway through, until pieces are light brown and crisp.
5. Cook the Broccoli: When tofu has about 12 minutes left, heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add broccoli, season with salt, and toss to coat. Cook, stirring frequently, until broccoli begins to char, about 4 to 5 minutes. Remove broccoli to a plate.
6. Prepare the Sauce and Combine: Reduce heat to medium. Whisk the sauce mixture to reincorporate the cornstarch and pour it into the skillet. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 4 minutes. Add the broccoli and baked tofu back to the skillet and toss to coat with the sauce.
7. Serve: Garnish with green parts of the scallions and toasted sesame seeds. Serve the sesame tofu broccoli hot over steamed white rice.

Notes

• Pressing the tofu well is key to achieving a crispy texture.
• Adjust the amount of chili crisp according to your preferred spice level.
• Use low-sodium soy sauce and vegetable broth to control salt levels.
• For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
• Serve with steamed rice or your choice of grain for a complete meal.

Keywords: sesame tofu, baked tofu, broccoli recipe, vegan dinner, Asian tofu recipe, spicy tofu, chili crisp tofu, healthy tofu meal