Save A flavorful, budget-friendly vegetarian dish featuring crispy tofu and tender broccoli tossed in a savory sesame sauce, served over steamed rice.
I first made this sesame tofu & broccoli after a busy work week when I craved something wholesome yet quick. The crispy tofu and nutty sauce were an instant hit with my family, and it quickly became a regular weeknight favorite.
Ingredients
- Tofu & Marinade: 400 g firm tofu, drained and pressed, 2 tbsp soy sauce, 1 tbsp cornstarch, 1 tbsp sesame oil
- Vegetables: 1 large head broccoli, cut into florets about 350 g, 2 medium carrots, sliced optional, 2 cloves garlic, minced, 1 tbsp fresh ginger, grated
- Sauce: 3 tbsp soy sauce, 2 tbsp maple syrup or honey, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp cornstarch mixed with 2 tbsp water, 1 tbsp sesame seeds
- Rice: 250 g 1 1/4 cups uncooked jasmine or long-grain rice, 500 ml 2 cups water, 1/2 tsp salt
- Garnish: 2 spring onions, sliced, additional sesame seeds
Instructions
- Cook the rice:
- Rinse rice under cold water. Combine with water and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until tender. Remove from heat and let sit, covered, for 5 minutes.
- Prepare the tofu:
- Cut the pressed tofu into 2 cm cubes. In a bowl, toss tofu with soy sauce, then sprinkle with cornstarch, mixing until evenly coated.
- Cook the tofu:
- Heat 1 tbsp sesame oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes in a single layer. Cook, turning occasionally, until golden and crisp on all sides about 8 minutes. Remove tofu from pan and set aside.
- Stir-fry vegetables:
- In the same pan, add broccoli and carrots. Stir-fry for 3–4 minutes. Add garlic and ginger, cooking for an additional minute until fragrant.
- Make the sauce:
- In a small bowl, whisk together soy sauce, maple syrup or honey, rice vinegar, and toasted sesame oil. Add to the pan with the vegetables. Stir well.
- Thicken the sauce:
- Add the cornstarch slurry cornstarch mixed with water to the pan. Stir until the sauce thickens and coats the vegetables about 2 minutes.
- Combine:
- Return tofu to the pan and toss everything together gently. Sprinkle with sesame seeds.
- Serve:
- Spoon rice into bowls, top with sesame tofu and broccoli mixture. Garnish with spring onions and extra sesame seeds.
Save My kids love helping me toss the crispy tofu into the pan. Watching them enjoy such a nutritious meal makes this recipe extra special for our weeknight dinners.
Required Tools
Saucepan for rice, large nonstick skillet or wok, mixing bowls, knife and cutting board, spatula
Allergen Information
Contains soy and sesame. Recipe is dairy- and egg-free. Check ingredient labels if you have allergies.
Nutritional Information
Per serving: 370 calories, 12 g fat, 49 g carbohydrates, 15 g protein
Save This recipe is quick enough for weeknights but tastes special every time. Try using brown rice or noodles for a twist.
Recipe FAQ
- → How do I get crispy tofu without frying?
Pressing tofu to remove excess moisture and coating it with cornstarch before pan-cooking in sesame oil helps achieve a crispy texture without deep frying.
- → Can I substitute the broccoli with other vegetables?
Yes, cauliflower or bell peppers work well as alternatives, providing a different texture and flavor while maintaining the dish's balance.
- → What type of rice pairs best with this dish?
Jasmine or long-grain rice is ideal due to its fluffy texture and subtle aroma, complementing the rich sesame sauce.
- → How can I make the sauce thicker?
Adding a slurry of cornstarch mixed with water while cooking the sauce helps thicken it, allowing it to coat the tofu and vegetables evenly.
- → Is it possible to make this dish vegan?
Absolutely. Using maple syrup instead of honey in the sauce ensures the dish remains entirely plant-based.