Save A flavorful budget-friendly vegetarian dish featuring crispy tofu and tender broccoli tossed in a savory sesame sauce served over steamed rice. This Asian-inspired meal is perfect for a quick weeknight dinner and is both wholesome and satisfying.
I first made this sesame tofu & broccoli recipe when I was craving a takeout-style dinner but wanted something homemade and lighter. The vibrant flavors and crunchy texture of the tofu make it a repeat favorite in our kitchen.
Ingredients
- Firm tofu: 400 g, drained and pressed
- Soy sauce: 2 tbsp (marinade), 3 tbsp (sauce)
- Cornstarch: 1 tbsp (marinade), 1 tbsp mixed with 2 tbsp water (sauce thickener)
- Sesame oil: 1 tbsp (marinade), 1 tbsp toasted (sauce)
- Broccoli: 1 large head, cut into florets (about 350 g)
- Carrots: 2 medium, sliced (optional)
- Garlic: 2 cloves, minced
- Fresh ginger: 1 tbsp, grated
- Maple syrup or honey: 2 tbsp
- Rice vinegar: 1 tbsp
- Sesame seeds: 1 tbsp (sauce) plus more for garnish
- Uncooked jasmine or long-grain rice: 250 g (1 1/4 cups)
- Water: 500 ml (2 cups)
- Salt: 1/2 tsp
- Spring onions: 2, sliced (garnish)
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/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 family loves when I top this dish with extra sesame seeds and sliced spring onions. It&s become a staple for our Meatless Monday dinners.
Notes & Substitutions
Substitute broccoli with cauliflower or add bell peppers for variety. For a vegan option use maple syrup instead of honey. Serve with brown rice or noodles if desired. Add chili flakes or sriracha for extra heat.
Required Tools
Saucepan (for rice) large nonstick skillet or wok mixing bowls knife and cutting board spatula.
Nutritional Information
Per serving: 370 calories 12 g total fat 49 g carbohydrates 15 g protein.
Save This sesame tofu & broccoli is sure to satisfy your craving for takeout. Enjoy the colorful vegetables and hearty texture all in one bowl.
Recipe FAQs
- → How do I achieve crispy tofu in this dish?
Press the tofu to remove excess moisture, toss with soy sauce and cornstarch, then cook in hot sesame oil until golden and crisp on all sides.
- → Can I substitute the broccoli with other vegetables?
Yes, cauliflower or bell peppers work well as alternatives, adding different textures and flavors to the dish.
- → What type of rice is best for this meal?
Jasmine or long-grain rice is ideal for its fluffy texture that pairs nicely with the saucy tofu and vegetables.
- → How can I make this dish vegan-friendly?
Replace honey with maple syrup in the sauce to keep it completely plant-based and maintain the sweetness balance.
- → What spices add depth to the sesame sauce?
Fresh ginger and garlic provide aromatic warmth, while toasted sesame oil enriches the nutty flavor profile deeply.