Name: Sesame Tofu with Broccoli Recipe
Ingredients: 1 (14-16 ounce) block extra-firm tofu, pressed for at least 30 minutes; 3 tablespoons cornstarch; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons neutral oil (like canola, avocado, or grapeseed oil) for frying; 1 large head of broccoli (about 1 pound or 4-5 cups of florets), cut into bite-sized florets; 1/4 cup water or vegetable broth, for steaming; 1/4 cup low-sodium soy sauce (or tamari for a gluten-free option); 3 tablespoons pure maple syrup (or substitute with honey or agave nectar); 2 tablespoons rice vinegar; 1 tablespoon toasted sesame oil; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon cornstarch mixed with 2 tablespoons of water (to form a slurry); 1/2 teaspoon red pepper flakes (optional, for a little heat)

Ingredients

Scale

For the Crispy Tofu:

1 (14-16 ounce) block extra-firm tofu, pressed for at least 30 minutes

3 tablespoons cornstarch

1/4 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons neutral oil (like canola, avocado, or grapeseed oil) for frying

For the Broccoli:

1 large head of broccoli (about 1 pound or 4–5 cups of florets), cut into bite-sized florets

1/4 cup water or vegetable broth, for steaming

For the Sticky Sesame Sauce:

1/4 cup low-sodium soy sauce (or tamari for a gluten-free option)

3 tablespoons pure maple syrup (or substitute with honey or agave nectar)

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons of water (to form a slurry)

1/2 teaspoon red pepper flakes (optional, for a little heat)

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Instructions

Prepare the Tofu: After pressing the tofu to remove as much water as possible, cut it into 1-inch cubes. In a medium-sized bowl, toss the tofu cubes with 3 tablespoons of cornstarch, salt, and black pepper. Ensure each piece is lightly and evenly coated. This cornstarch layer is the secret to a super crispy exterior.

Cook the Tofu: Heat the 3 tablespoons of neutral oil in a large non-stick skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the coated tofu cubes in a single layer. Be careful not to crowd the pan; cook in two batches if necessary. Fry the tofu for 3-4 minutes per side, until all sides are golden brown and crispy. Remove the crispy tofu from the skillet and set it aside on a plate lined with a paper towel.

Cook the Broccoli: In the same skillet (no need to wipe it out), add the broccoli florets and 1/4 cup of water or vegetable broth. Cover the skillet and let the broccoli steam for 3-5 minutes, or until it’s tender-crisp and bright green. You want it to have a slight bite. Once cooked, remove the broccoli from the skillet and set it aside with the tofu.

Make the Sesame Sauce: In the now-empty skillet, reduce the heat to medium-low. Add the soy sauce, maple syrup, rice vinegar, toasted sesame oil, minced garlic, and grated ginger. Whisk to combine and let it gently simmer for 1-2 minutes to allow the flavors to meld.

Thicken the Sauce: Give your cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) a quick re-stir, then slowly pour it into the simmering sauce while whisking continuously. The sauce will begin to thicken almost immediately. Continue to cook and stir for about 30-60 seconds until it reaches a beautiful, glossy, glaze-like consistency. If using, stir in the red pepper flakes.

Combine and Serve: Turn off the heat. Add the crispy tofu and cooked broccoli back into the skillet with the sauce. Gently toss everything together until the tofu and broccoli are thoroughly coated in the sticky sesame glaze.

Garnish and Enjoy: Transfer the Sesame Tofu and Broccoli to a serving platter. Garnish generously with toasted sesame seeds and sliced green onions. Serve immediately while hot and crispy.

Nutrition

Serving Size: One Normal Portion
Calories: 450-500