The moment I walked through the door, a wave of delicious aroma greeted me, instantly lifting the day’s weight off my shoulders. This Sesame Tofu & Broccoli dish is one of those simple treasures that transforms an ordinary weeknight into something special. Bursting with flavors from garlic and ginger, while the crisp-tender broccoli pairs perfectly with the savory, slightly sweet sauce. Best of all, it comes together in just about 30 minutes of active cooking, making it a fantastic solution for those busy evenings when fast food just won’t cut it.
This vibrant dish isn’t just about taste; it’s also packed with nutrients and plant-based goodness, making it a wonderful addition to any dinner table. Whether you’re a seasoned chef or just beginning your culinary adventure, you’ll love how easily this recipe comes together. So, let’s jump in and create something delightful that will impress your family or guests without the fuss!
Why will you love Sesame Tofu & Broccoli?
Simplicity shines through: You don’t need to be a pro chef to create this stunning dish. Quick and Easy: In under 30 minutes of active cooking, dinner is served! Nutrient-Packed Flavor: The blend of tofu and broccoli means you’re nourishing your body with vibrant veggies. Versatile Choice: Pair it with rice or quinoa for a complete meal; the options are endless! Most importantly, it’s a Crowd-Pleaser: Perfect for both the family table and entertaining guests. Don’t hesitate to check out my helpful tips for honing your stir-fry skills!
Sesame Tofu & Broccoli Ingredients
Discover the vibrant flavors of Sesame Tofu & Broccoli in your kitchen!
For the Tofu
• Extra-firm tofu – Essential for a meat-like texture; press it well to remove moisture for optimal crispiness.
• Kosher salt – Enhances the tofu’s flavor perfectly before cooking.
• Neutral oil – Helps achieve a golden, crispy exterior when baking.
For the Stir-Fry
• Broccoli – A nutrient-rich vegetable that adds color and crunch; feel free to substitute with bok choy or snap peas.
• Scallions – Freshness from these adds an oniony twist; separate white and green parts for layered flavor.
• Garlic cloves – Infuse the dish with robust flavor; you can use garlic powder in a pinch.
• Ginger – Fresh ginger enriches the sauce with warmth and zing; powdered ginger can work if you’re in a hurry.
• Low-sodium vegetable broth – Keeps the dish light; chicken broth could be a tasty alternative if not vegetarian.
• Reduced-sodium soy sauce – Provides umami depth without over-salting; tamari is a great gluten-free choice.
• Pure maple syrup – Adds a touch of sweetness to balance salty flavors; agave works as a suitable swap.
• Chili crisp – Gives a delightful spicy kick; adjust according to your heat preference.
• Unseasoned rice vinegar – Brightens up the mix; you could use apple cider vinegar if needed.
• Toasted sesame oil – Contributes to that nutty depth in flavor; sesame seeds can be added for extra crunch.
For Coating
• Cornstarch – Key to achieving that crispy coating on the tofu; can be swapped with arrowroot powder for a similar effect.
For Serving
• Steamed white rice – A classic base to soak up the delicious sauce; quinoa or cauliflower rice can be a lovely alternative.
• Toasted sesame seeds – Sprinkle on top for a crunchy finish and additional nutty flavor.
How to Make Sesame Tofu & Broccoli
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Press the Tofu: Start by placing 3 layers of paper towels or a clean kitchen towel on a plate. Set the tofu on the towels and cover it with another 3 layers. Add a heavy can or skillet on top to press out moisture. Let it sit for 30 to 45 minutes, replacing towels as needed.
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Preheat and Prepare: Preheat your oven to 425°F. While it warms, cut the broccoli into florets and thinly slice the scallions, separating the green and white parts. Grate the ginger and garlic into a medium bowl, then whisk in the white scallion parts, vegetable broth, soy sauce, maple syrup, chili crisp, rice vinegar, sesame oil, and 1 tablespoon cornstarch.
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Coat the Tofu: Break the pressed tofu into rough 1-inch pieces and place them in a large bowl. Lightly sprinkle with 1/2 teaspoon salt and drizzle 1 tablespoon neutral oil over the tofu. Toss gently to coat, then add the remaining 1/3 cup cornstarch and mix until evenly coated.
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Bake the Tofu: Arrange the coated tofu on a parchment-lined baking sheet and drizzle with 2 tablespoons of neutral oil. Bake in the preheated oven, turning halfway, until the tofu is light brown and crispy—approximately 25 minutes.
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Cook the Broccoli: With about 12 minutes left for the tofu, heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the broccoli, season with salt, and toss to coat. Stir frequently, cooking until the broccoli begins to char, about 4 to 5 minutes. Once cooked, transfer the broccoli to a plate.
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Make the Sauce: Lower the skillet heat to medium. Whisk the sauce to reincorporate the cornstarch then pour into the skillet. Bring to a gentle simmer, stirring often until it thickens slightly, around 4 minutes. Return the cooked broccoli and crispy tofu to the skillet, tossing everything in the sauce. Finish by topping with the green scallion parts and a sprinkle of sesame seeds. Serve over rice for the ultimate experience!
Optional: Garnish with extra sesame seeds for added crunch and flavor!
Exact quantities are listed in the recipe card below.
What to Serve with Sesame Tofu & Broccoli?
Elevate your meal with these delightful pairings, designed to complement the flavors and textures of your stir-fry masterpiece.
- Steamed White Rice: The perfect canvas to soak up the savory sauce, providing a comforting texture.
- Cauliflower Rice: A low-carb alternative that absorbs flavors beautifully while adding a subtle crunch.
- Quinoa Salad: A protein-packed option that introduces nutty notes and additional nutrients for a wholesome experience.
- Sesame Noodles: These flavorful noodles can add a fun twist with their soft, chewy texture that pairs beautifully with the crispy tofu.
- Garlic Green Beans: Crisp-tender green beans tossed in garlic for an extra punch—simple yet nutritious!
- Miso Soup: A warm, umami-rich soup that cleanses the palate and adds warmth on a chilly evening.
- Chili Crisp Edamame: For a spicy kick, serve roasted edamame with a sprinkle of chili crisp—easy to nibble on as a side.
- Fruity Dessert: A light dessert, like mango sticky rice or coconut sorbet, offers a sweet contrast and refreshes the palate after the savory stir-fry.
- Herbal Tea: Try a soothing ginger or green tea to enhance digestion and round off a perfect dinner.
Make Ahead Options
These Sesame Tofu & Broccoli are perfect for busy home cooks looking to save time! You can press and cube the tofu up to 24 hours in advance and store it in an airtight container in the refrigerator. The sauce can also be mixed together and refrigerated for up to 3 days. To maintain the tofu’s crispiness, bake it right before serving; just remember to preheat your oven and follow the baking instructions as usual. When it’s time to eat, simply sauté the broccoli and combine everything together in the skillet with the sauce, ensuring you have a delicious meal ready in no time—just as flavorful and mouthwatering as making it fresh!
Sesame Tofu & Broccoli Variations
Feel free to explore these delightful twists that will make your dish uniquely yours!
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Gluten-Free: Use tamari instead of soy sauce to keep the umami kick while ensuring it’s gluten-free. Perfect for everyone at the table!
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Extra Veggies: Add bell peppers, snap peas, or carrots for added color and crunch. A gorgeous rainbow of flavors awaits!
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Spicy Kick: Increase the chili crisp or add a dash of sriracha to intensify the heat. Your taste buds will be dancing with joy!
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Noodle Base: Swap rice for your favorite noodles, such as udon or rice noodles, for a delightful twist. The silky texture will elevate every bite.
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Crispy Chickpeas: Substitute half the tofu with crispy roasted chickpeas for added protein and a different texture. Who doesn’t love that extra crunch?
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Sweet & Sour: Add pineapple chunks to the stir-fry for a sweet contrast to the savory sauce. A playful blend of flavors that’ll tickle your palate!
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Creamy Variation: Stir in a tablespoon of peanut butter to the sauce before adding to the skillet for a creamy, nutty twist. Rich and decadent with each mouthful!
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Herb Infusion: Toss in fresh basil or cilantro at the end for a burst of fresh flavor. It’s like a garden explosion on your plate!
How to Store and Freeze Sesame Tofu & Broccoli
Fridge: Store any leftover Sesame Tofu & Broccoli in an airtight container for up to 3 days. Reheat gently in a skillet or microwave to preserve texture.
Freezer: For longer storage, freeze the tofu and broccoli separately in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: To reheat, warm the mixture in a skillet over medium heat until heated through. You may want to add a splash of broth or water to maintain moisture.
Separation Tip: If you freeze the leftovers, consider freezing the sauce separately to keep flavors fresh and vibrant upon reheating.
Tips for the Best Sesame Tofu & Broccoli
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Perfect Pressing: Ensure the tofu is well-pressed to avoid sogginess. A longer pressing time gives the best results for a crispy texture.
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Crisp Coating: Coat the tofu evenly with cornstarch before baking. This prevents clumping and promotes that delightful crunch you want from your Sesame Tofu & Broccoli.
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Timing is Key: Don’t let the tofu bake or the broccoli cook too long. Keeping the tofu light brown and the broccoli crisp enhances the dish’s overall texture.
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Sauce Balance: Whisk the sauce thoroughly before adding it to the skillet to prevent lumps and ensure every bite enjoys the rich flavor.
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Flavor Variations: Feel free to adjust the chili crisp to match your spice preference. Start small and add more to find your perfect heat level!
Sesame Tofu & Broccoli Recipe FAQs
How do I select the best tofu for this recipe?
Absolutely! For the best results, always choose extra-firm tofu as it holds its texture well during pressing and cooking. Look for blocks that are dense and have minimal water content, usually packaged in water. Avoid any with dark spots or excessive moisture, as these can affect the final dish’s texture.
How should I store leftover Sesame Tofu & Broccoli?
You can store any leftover Sesame Tofu & Broccoli in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, I recommend reheating gently in a skillet over medium heat to ensure the tofu remains crispy and the broccoli retains its texture.
Can I freeze the Sesame Tofu & Broccoli?
Yes, you can freeze this dish! Store the tofu and broccoli separately in airtight containers. They freeze beautifully for up to 2 months. To reheat, thaw overnight in the fridge, then warm in a skillet over medium heat, adding a splash of broth or water as needed to maintain moisture.
What if my tofu is soggy after pressing?
If you find your tofu is still soggy after pressing, it’s likely it needs more time or a heavier weight on top during pressing. Aim for at least 30 to 45 minutes of pressing with a heavy item. If all else fails, you can also try cutting the tofu into smaller pieces, as this can help reduce cook time and encourage evaporation.
Is this recipe suitable for those with dietary restrictions?
Very! This Sesame Tofu & Broccoli recipe is vegetarian and can easily be made vegan. For those with soy allergies, you can substitute the soy sauce with a gluten-free tamari or a similar alternative. Additionally, if anyone in your household is allergy-sensitive, double-check all ingredient labels, particularly for potential cross-contamination, especially with the chili crisp.
How can I adjust the spice level in this recipe?
If you’d like to customize the heat level, start with a small amount of chili crisp, and taste as you go. You can always add more! If you prefer less heat, reduce the amount of chili crisp or even leave it out, as the perfect blend of garlic and ginger will still provide a robust flavor. Enjoy experimenting!
Sesame Tofu & Broccoli: Your Ultimate Stir-Fry Fix
Ingredients
Equipment
Method
- Press the Tofu: Start by placing 3 layers of paper towels or a clean kitchen towel on a plate. Set the tofu on the towels and cover with another 3 layers. Add a heavy can or skillet on top to press out moisture. Let it sit for 30 to 45 minutes, replacing towels as needed.
- Preheat and Prepare: Preheat your oven to 425°F. While it warms, cut the broccoli into florets and thinly slice the scallions, separating the green and white parts. Grate the ginger and garlic into a medium bowl, then whisk in the white scallion parts, vegetable broth, soy sauce, maple syrup, chili crisp, rice vinegar, sesame oil, and 1 tablespoon cornstarch.
- Coat the Tofu: Break the pressed tofu into rough 1-inch pieces and place them in a large bowl. Lightly sprinkle with 1/2 teaspoon salt and drizzle 1 tablespoon neutral oil over the tofu. Toss gently to coat, then add the remaining 1/3 cup cornstarch and mix until evenly coated.
- Bake the Tofu: Arrange the coated tofu on a parchment-lined baking sheet and drizzle with 2 tablespoons of neutral oil. Bake in the preheated oven, turning halfway, until the tofu is light brown and crispy—approximately 25 minutes.
- Cook the Broccoli: With about 12 minutes left for the tofu, heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the broccoli, season with salt, and toss to coat. Stir frequently, cooking until the broccoli begins to char, about 4 to 5 minutes. Once cooked, transfer the broccoli to a plate.
- Make the Sauce: Lower the skillet heat to medium. Whisk the sauce to reincorporate the cornstarch then pour into the skillet. Bring to a gentle simmer, stirring often until it thickens slightly, around 4 minutes. Return the cooked broccoli and crispy tofu to the skillet, tossing everything in the sauce. Finish by topping with the green scallion parts and a sprinkle of sesame seeds. Serve over rice for the ultimate experience!