Name: Sesame Tofu with Broccoli Recipe
Ingredients: For the Tofu: 1 block (14-16 ounces) Extra-firm or Super-firm Tofu: The foundation of our dish! Extra-firm or super-firm tofu is crucial here. It has a lower water content, which allows it to crisp up beautifully when pan-fried or baked. Avoid silken or soft tofu as they are too delicate and will crumble during cooking. The block should be about 14 to 16 ounces, providing enough protein for a satisfying meal for a family or a few servings. Look for tofu that is specifically labeled “extra-firm” or “super-firm” for the best results. Pressing the tofu beforehand is also highly recommended to remove excess water and further enhance its crispiness.; 2 tablespoons Cornstarch: This magical ingredient is the secret to achieving that irresistible crispy coating on our tofu. Cornstarch, when lightly dusted over the tofu cubes, creates a barrier that helps to absorb moisture and promote browning and crisping during the cooking process. It results in a delightful texture contrast – a crispy exterior and a tender interior. Make sure you use cornstarch, not corn flour, for this purpose. Two tablespoons should be sufficient to coat the tofu block effectively.; 2 tablespoons Sesame Oil: Sesame oil is the flavor powerhouse in this recipe. It imparts a rich, nutty, and distinctly Asian aroma and taste. Use toasted sesame oil for the most intense flavor. A little goes a long way, so two tablespoons is just the right amount to infuse the tofu and the entire dish with its signature sesame essence. Don’t substitute with other oils, as sesame oil is key to the authentic flavor profile.; Salt and Black Pepper: Simple yet essential seasonings. Salt enhances the flavors of all the ingredients and balances the sweetness of the sauce. Black pepper adds a subtle warmth and a touch of spice. Season the tofu cubes lightly with salt and pepper before coating them in cornstarch to ensure they are flavorful from the inside out. Adjust the amount to your personal preference.; For the Broccoli: 1 large head of Broccoli (about 5-6 cups florets): Broccoli provides not only a vibrant green color to the dish but also a healthy dose of nutrients and a satisfyingly crunchy texture. One large head of broccoli, when cut into florets, should yield approximately 5 to 6 cups, which is the perfect amount to complement the tofu and sauce. Choose broccoli that is firm, bright green, and has tightly closed florets. Avoid broccoli with yellowing or wilted florets, as this indicates it is past its prime. You can use either fresh or frozen broccoli florets. If using frozen, thaw them completely and pat them dry before cooking to remove excess moisture.; 1 tablespoon Olive Oil (or other neutral oil): Olive oil, or another neutral cooking oil like canola or vegetable oil, is used to stir-fry the broccoli. It helps to prevent the broccoli from sticking to the pan and promotes even cooking and slight browning. One tablespoon is sufficient to coat the pan and cook the broccoli without making it greasy. You can adjust the amount slightly depending on your pan and cooking style.; For the Sesame Sauce: 1/4 cup Soy Sauce (low sodium recommended): Soy sauce is the umami backbone of our sesame sauce, providing a salty and savory depth of flavor. Low sodium soy sauce is recommended to control the overall saltiness of the dish, allowing you to adjust to your taste preferences later. If you are sensitive to sodium, you can use even lower sodium soy sauce or tamari for a gluten-free option. One-quarter cup is the perfect amount to create a flavorful and balanced sauce.; 1/4 cup Maple Syrup (or honey or brown sugar): Sweetness is essential to balance the savory soy sauce and create the signature sweet-savory flavor profile of sesame sauce. Maple syrup is a natural and delicious sweetener option, adding a subtle caramel-like note. Honey or brown sugar can also be used as alternatives. Adjust the amount of sweetener to your liking, depending on your preferred level of sweetness.; 2 tablespoons Rice Vinegar: Rice vinegar adds a crucial element of acidity to the sauce, cutting through the richness and sweetness and creating a more complex and balanced flavor profile. It also contributes to the characteristic tangy note of Asian-inspired sauces. Rice vinegar is preferred, but you can substitute with apple cider vinegar or white wine vinegar in a pinch, although the flavor will be slightly different.; 1 tablespoon Sesame Oil (again!): More sesame oil! This time, it’s incorporated directly into the sauce to amplify the sesame flavor and create a richer, more aromatic sauce. It complements the sesame oil used to cook the tofu and ties all the flavors together beautifully. Again, toasted sesame oil is recommended for the best flavor.; 1 tablespoon Cornstarch (for thickening): Cornstarch, in addition to coating the tofu, is also used to thicken the sesame sauce to a luscious, glossy consistency that coats the tofu and broccoli perfectly. When combined with a little water, cornstarch creates a slurry that thickens the sauce as it simmers. One tablespoon is sufficient to thicken the sauce to the desired consistency.; 1 tablespoon Water: Water is used to create a cornstarch slurry, ensuring that the cornstarch dissolves smoothly and doesn’t clump in the sauce. It also helps to adjust the consistency of the sauce to your liking.; 2 cloves Garlic, minced: Garlic is an aromatic powerhouse that adds a pungent and savory depth of flavor to the sauce. Freshly minced garlic is highly recommended for the best flavor. Two cloves provide a good balance of garlic flavor without being overpowering. You can adjust the amount to your preference.; 1 teaspoon Fresh Ginger, grated: Fresh ginger adds a warm, spicy, and slightly citrusy note to the sauce, contributing to its complexity and Asian-inspired flavor profile. Freshly grated ginger is preferred over powdered ginger for a brighter and more vibrant flavor. One teaspoon is a good starting point, and you can adjust to your liking. Peeling the ginger before grating is recommended.; 1/2 teaspoon Red Pepper Flakes (optional, for heat): If you like a touch of spice, red pepper flakes are a fantastic addition to the sesame sauce. They add a pleasant warmth and subtle heat that complements the other flavors beautifully. Start with 1/2 teaspoon and adjust to your spice tolerance. You can omit them entirely if you prefer a mild sauce.; For Garnish (Optional but Recommended): Sesame Seeds: Sesame seeds are the perfect finishing touch for Sesame Tofu with Broccoli. They add a nutty flavor, a delightful crunch, and visual appeal to the dish. Toasted sesame seeds are even more flavorful. Sprinkle them generously over the finished dish before serving. Black sesame seeds can also be used for a visual contrast.; Chopped Green Onions (scallions): Chopped green onions add a fresh, mild oniony flavor and a pop of color to the dish. They are a classic garnish for Asian-inspired dishes and complement the sesame flavors beautifully. Thinly slice the green onions and sprinkle them over the finished dish before serving.

Ingredients

Scale

For the Tofu:
- 1 block (14-16 ounces) Extra-firm or Super-firm Tofu: The foundation of our dish! Extra-firm or super-firm tofu is crucial here. It has a lower water content, which allows it to crisp up beautifully when pan-fried or baked. Avoid silken or soft tofu as they are too delicate and will crumble during cooking. The block should be about 14 to 16 ounces, providing enough protein for a satisfying meal for a family or a few servings. Look for tofu that is specifically labeled “extra-firm” or “super-firm” for the best results. Pressing the tofu beforehand is also highly recommended to remove excess water and further enhance its crispiness.
- 2 tablespoons Cornstarch: This magical ingredient is the secret to achieving that irresistible crispy coating on our tofu. Cornstarch, when lightly dusted over the tofu cubes, creates a barrier that helps to absorb moisture and promote browning and crisping during the cooking process. It results in a delightful texture contrast – a crispy exterior and a tender interior. Make sure you use cornstarch, not corn flour, for this purpose. Two tablespoons should be sufficient to coat the tofu block effectively.
- 2 tablespoons Sesame Oil: Sesame oil is the flavor powerhouse in this recipe. It imparts a rich, nutty, and distinctly Asian aroma and taste. Use toasted sesame oil for the most intense flavor. A little goes a long way, so two tablespoons is just the right amount to infuse the tofu and the entire dish with its signature sesame essence. Don’t substitute with other oils, as sesame oil is key to the authentic flavor profile.
- Salt and Black Pepper: Simple yet essential seasonings. Salt enhances the flavors of all the ingredients and balances the sweetness of the sauce. Black pepper adds a subtle warmth and a touch of spice. Season the tofu cubes lightly with salt and pepper before coating them in cornstarch to ensure they are flavorful from the inside out. Adjust the amount to your personal preference.

For the Broccoli:
- 1 large head of Broccoli (about 5–6 cups florets): Broccoli provides not only a vibrant green color to the dish but also a healthy dose of nutrients and a satisfyingly crunchy texture. One large head of broccoli, when cut into florets, should yield approximately 5 to 6 cups, which is the perfect amount to complement the tofu and sauce. Choose broccoli that is firm, bright green, and has tightly closed florets. Avoid broccoli with yellowing or wilted florets, as this indicates it is past its prime. You can use either fresh or frozen broccoli florets. If using frozen, thaw them completely and pat them dry before cooking to remove excess moisture.
- 1 tablespoon Olive Oil (or other neutral oil): Olive oil, or another neutral cooking oil like canola or vegetable oil, is used to stir-fry the broccoli. It helps to prevent the broccoli from sticking to the pan and promotes even cooking and slight browning. One tablespoon is sufficient to coat the pan and cook the broccoli without making it greasy. You can adjust the amount slightly depending on your pan and cooking style.

For the Sesame Sauce:
- 1/4 cup Soy Sauce (low sodium recommended): Soy sauce is the umami backbone of our sesame sauce, providing a salty and savory depth of flavor. Low sodium soy sauce is recommended to control the overall saltiness of the dish, allowing you to adjust to your taste preferences later. If you are sensitive to sodium, you can use even lower sodium soy sauce or tamari for a gluten-free option. One-quarter cup is the perfect amount to create a flavorful and balanced sauce.
- 1/4 cup Maple Syrup (or honey or brown sugar): Sweetness is essential to balance the savory soy sauce and create the signature sweet-savory flavor profile of sesame sauce. Maple syrup is a natural and delicious sweetener option, adding a subtle caramel-like note. Honey or brown sugar can also be used as alternatives. Adjust the amount of sweetener to your liking, depending on your preferred level of sweetness.
- 2 tablespoons Rice Vinegar: Rice vinegar adds a crucial element of acidity to the sauce, cutting through the richness and sweetness and creating a more complex and balanced flavor profile. It also contributes to the characteristic tangy note of Asian-inspired sauces. Rice vinegar is preferred, but you can substitute with apple cider vinegar or white wine vinegar in a pinch, although the flavor will be slightly different.
- 1 tablespoon Sesame Oil (again!): More sesame oil! This time, it’s incorporated directly into the sauce to amplify the sesame flavor and create a richer, more aromatic sauce. It complements the sesame oil used to cook the tofu and ties all the flavors together beautifully. Again, toasted sesame oil is recommended for the best flavor.
- 1 tablespoon Cornstarch (for thickening): Cornstarch, in addition to coating the tofu, is also used to thicken the sesame sauce to a luscious, glossy consistency that coats the tofu and broccoli perfectly. When combined with a little water, cornstarch creates a slurry that thickens the sauce as it simmers. One tablespoon is sufficient to thicken the sauce to the desired consistency.
- 1 tablespoon Water: Water is used to create a cornstarch slurry, ensuring that the cornstarch dissolves smoothly and doesn’t clump in the sauce. It also helps to adjust the consistency of the sauce to your liking.
- 2 cloves Garlic, minced: Garlic is an aromatic powerhouse that adds a pungent and savory depth of flavor to the sauce. Freshly minced garlic is highly recommended for the best flavor. Two cloves provide a good balance of garlic flavor without being overpowering. You can adjust the amount to your preference.
- 1 teaspoon Fresh Ginger, grated: Fresh ginger adds a warm, spicy, and slightly citrusy note to the sauce, contributing to its complexity and Asian-inspired flavor profile. Freshly grated ginger is preferred over powdered ginger for a brighter and more vibrant flavor. One teaspoon is a good starting point, and you can adjust to your liking. Peeling the ginger before grating is recommended.
- 1/2 teaspoon Red Pepper Flakes (optional, for heat): If you like a touch of spice, red pepper flakes are a fantastic addition to the sesame sauce. They add a pleasant warmth and subtle heat that complements the other flavors beautifully. Start with 1/2 teaspoon and adjust to your spice tolerance. You can omit them entirely if you prefer a mild sauce.

For Garnish (Optional but Recommended):
- Sesame Seeds: Sesame seeds are the perfect finishing touch for Sesame Tofu with Broccoli. They add a nutty flavor, a delightful crunch, and visual appeal to the dish. Toasted sesame seeds are even more flavorful. Sprinkle them generously over the finished dish before serving. Black sesame seeds can also be used for a visual contrast.
- Chopped Green Onions (scallions): Chopped green onions add a fresh, mild oniony flavor and a pop of color to the dish. They are a classic garnish for Asian-inspired dishes and complement the sesame flavors beautifully. Thinly slice the green onions and sprinkle them over the finished dish before serving.

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Instructions

Prepare the Tofu: Press and Cube: This crucial first step sets the stage for crispy tofu. Begin by removing the tofu from its packaging and draining off any excess water. The best way to achieve truly crispy tofu is to press it. You can use a tofu press if you have one, or a simple DIY method works just as well. Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place it on a plate or cutting board, and then put something heavy on top, like a heavy skillet, cookbooks, or cans. Press the tofu for at least 20-30 minutes, or even longer if you have time, to extract as much water as possible. The more water you remove, the crispier your tofu will be. Once pressed, cut the tofu block into bite-sized cubes, about 1-inch in size. Uniformly sized cubes will cook more evenly.

Coat the Tofu: In a medium bowl, gently toss the cubed tofu with 2 tablespoons of cornstarch, 2 tablespoons of sesame oil, salt, and black pepper. Ensure that each cube is evenly coated with the cornstarch mixture. The cornstarch will create a crispy crust when cooked, and the sesame oil will infuse the tofu with flavor from the start. Toss gently to avoid breaking the tofu cubes.

Cook the Tofu to Crispy Perfection: You have two excellent options for cooking the tofu: pan-frying or baking.
- Pan-frying: Heat 2 tablespoons of olive oil or another neutral oil in a large skillet or wok over medium-high heat. Once the oil is hot and shimmering, add the cornstarch-coated tofu cubes in a single layer, being careful not to overcrowd the pan. Overcrowding will steam the tofu instead of frying it. Work in batches if necessary. Cook the tofu for about 3-5 minutes per side, or until golden brown and crispy on all sides. Flip the tofu cubes gently with tongs or a spatula to ensure even browning. Once cooked, remove the crispy tofu from the skillet and set aside on a plate lined with paper towels to drain any excess oil.
- Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the cornstarch-coated tofu cubes in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping the tofu cubes halfway through, until golden brown and crispy. Baking is a healthier, less oily option compared to pan-frying, but pan-frying often yields slightly crispier results.

Stir-fry the Broccoli: While the tofu is cooking (or after it’s baked), prepare the broccoli. In the same skillet or wok (wipe it clean if you used it for pan-frying the tofu), heat 1 tablespoon of olive oil over medium-high heat. Add the broccoli florets and stir-fry for 5-7 minutes, or until they are tender-crisp and bright green. Stir-frying ensures the broccoli is cooked through but still retains a satisfying crunch. Avoid overcooking the broccoli, as it can become mushy. You can add a splash of water to the pan and cover it for a minute or two to help steam the broccoli and speed up the cooking process if needed, but be sure to uncover and cook off any excess liquid to maintain crispness.

Whisk Together the Sesame Sauce: In a small bowl, whisk together all the sauce ingredients: soy sauce, maple syrup (or honey or brown sugar), rice vinegar, sesame oil, cornstarch, water, minced garlic, grated ginger, and red pepper flakes (if using). Whisk until the cornstarch is fully dissolved and the sauce is smooth and well combined. Taste and adjust the sweetness, saltiness, or spice level to your preference.

Combine Tofu, Broccoli, and Sauce: Once the broccoli is tender-crisp and the tofu is cooked and crispy, reduce the heat in the skillet to medium-low. Pour the sesame sauce over the broccoli and cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy. The cornstarch in the sauce will activate as it heats up, creating a beautiful, coating consistency. Add the crispy tofu to the skillet with the broccoli and sauce. Gently toss everything together to coat the tofu and broccoli evenly with the luscious sesame sauce. Cook for another 1-2 minutes, allowing the flavors to meld together and the sauce to further cling to the tofu and broccoli.

Serve and Garnish: Your Sesame Tofu with Broccoli is now ready to be served! Remove the skillet from the heat. Transfer the Sesame Tofu with Broccoli to serving bowls or plates. Garnish generously with sesame seeds and chopped green onions for added flavor, texture, and visual appeal. Serve immediately while it’s hot and crispy. This dish is best enjoyed fresh.

Nutrition

Serving Size: One Normal Portion
Calories: 450-550
Sugar: 15-20 grams
Sodium: 600-800 mg
Fat: 25-30 grams
Saturated Fat: 3-4 grams
Carbohydrates: 40-50 grams
Fiber: 8-10 grams
Protein: 20-25 grams
Cholesterol: 0 mg