Name: Sesame Tofu & Broccoli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian
Ingredients: 14 oz. extra-firm tofu; 2 small heads of broccoli; 2 scallions; 1 inch piece ginger, peeled; 2 garlic cloves, peeled; 3/4 cup low-sodium vegetable broth; 1/2 cup reduced-sodium soy sauce; 1/4 cup pure maple syrup; 2 Tbsp. chili crisp; 2 Tbsp. unseasoned rice vinegar; 2 Tbsp. toasted sesame oil; 1 Tbsp. plus 1/3 cup cornstarch, divided; 4 Tbsp. neutral oil, divided; Kosher salt; Toasted sesame seeds, for serving; Steamed white rice, for serving

Description

A vibrant, nourishing dish featuring crispy tofu and roasted broccoli in a glossy sauce, perfect for a quick weeknight meal.

Ingredients

Scale

14 oz. extra-firm tofu
2 small heads of broccoli
2 scallions
1 inch piece ginger, peeled
2 garlic cloves, peeled
3/4 cup low-sodium vegetable broth
1/2 cup reduced-sodium soy sauce
1/4 cup pure maple syrup
2 Tbsp. chili crisp
2 Tbsp. unseasoned rice vinegar
2 Tbsp. toasted sesame oil
1 Tbsp. plus 1/3 cup cornstarch, divided
4 Tbsp. neutral oil, divided
Kosher salt
Toasted sesame seeds, for serving
Steamed white rice, for serving

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Instructions

Press the tofu on paper towels with a heavy object for 30 to 45 minutes to remove moisture.
Preheat your oven to 425°F. Cut broccoli into florets and slice scallions, keeping the green and white parts separate.
In a bowl, grate ginger and garlic, then add white scallions and mix with broth, soy sauce, maple syrup, chili crisp, rice vinegar, sesame oil, and 1 tablespoon of cornstarch.
Break tofu into 1-inch pieces, toss with salt and 1 tablespoon of neutral oil, then dust with remaining cornstarch.
Arrange tofu on a parchment-lined baking sheet, drizzle with 2 tablespoons oil, and bake for about 25 minutes until crispy.
In a skillet, heat remaining oil and cook broccoli florets seasoned with salt until they start to char.
Whisk sauce in a bowl and pour into the skillet with broccoli, simmering for 4 minutes until thickened.
Add baked tofu and broccoli to skillet, toss to coat, and top with green scallions and sesame seeds.
Serve over steamed white rice.

Notes

Store leftovers in an airtight container in the fridge for up to three days; for longer storage, freeze portions in freezer bags.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 10g
Sodium: 600mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 20g
Cholesterol: 0mg