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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/sesame-tofu-and-broccoli-stir-fry-recipe/