Sesame Tofu With Broccoli
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
270 kcal
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Course
Main Course
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Cuisine
Asian
Sesame Tofu With Broccoli
Description
In this recipe, extra firm or super firm tofu is pressed and cut into rectangles, then broiled at high heat to develop a browned and chewy crust without using oil. The broccoli is cut into small florets to accompany the tofu in the finished dish.
A sauce is made by mixing soy sauce, rice vinegar, maple syrup, grated garlic and ginger, and sesame oil or toasted tahini with optional red pepper flakes for mild heat. Cornstarch dissolved in water is reserved to thicken the sauce later.
After broiling tofu on both sides, the pan returns to the stovetop to add the sauce and thicken it with the cornstarch slurry. Toasted sesame seeds and sliced green onions garnish the completed dish, complementing the savory, slightly sweet, and tangy sauce coating the tofu and broccoli.
The cooking method highlights a meaty tofu texture and a sauce that balances multiple flavor elements. This dish is a satisfying vegetarian main or side and can be stored refrigerated for several days.
Ingredients
- 16 ounces super firm tofu or extra firm tofu (pressed), patted dry, cut into 12 equal-sized rectangles
- 1 bunch of broccoli about 4 cups, cut into small florets
- ¼ cup soy sauce (sub tamari for gluten-free)
- ¼ cup maple syrup or agave
- 3 Tablespoons rice vinegar
- 3 cloves garlic grated or finely minced
- 1 rounded teaspoon ginger root grated
- 1 teaspoon sesame oil for oil-free, omit or sub 1 tablespoon tahini, toasted
- pinch of red pepper flakes optional
- 1 Tablespoon corn starch or arrowroot, dissolved in ⅓ cup water
- 3 Tablespoons sesame seeds
- 2 green onion sliced
Instructions
- Combine the soy sauce, vinegar, maple syrup, garlic, ginger, sesame oil (or tahini), and red pepper flakes in a small bowl. In a separate bowl or mug, dissolve the starch in water. Don't add the starch slurry to the sauce just yet. Set aside.
- Preheat a large, oven-safe skillet over medium heat. Position the top oven rack about 6 inches from heat source and set broiler to 500 degrees.
- Wet your fingers and flick a bit of water into the pan. If the water beads and dances across the surface, the pan is fully preheated and the tofu won't stick. Place each piece of tofu in the pan, careful not to move them once placed. They may pop and sputter a bit. Turn off the eye and transfer the pan to the oven. Broil until the tops are golden brown, 7 to 10 minutes.
- Carefully remove pan from oven and flip the tofu. Return pan to oven and broil for another 6 to 8 minutes.
- Transfer the pan to the stove top and turn the eye on medium-low. REMEMBER, the handle is HOT. For safety, slide an oven mitt onto the handle as a reminder.
- Mix the starch slurry into the sauce and pour over the tofu. Add the broccoli to the pan. Cook for about 5 minutes, stirring occasionally to coat the tofu and broccoli with sauce. Once the sauce has thickened and the broccoli can be pierced with a fork, garnish with green onion and sesame seeds and serve.
Notes
- Broiling the tofu at high heat creates a chewy, browned exterior without using oil.
- You can substitute sesame oil with toasted tahini or omit for an oil-free option.
- This recipe provides about four servings and nutrition info includes toasted sesame oil and sesame seed garnish.
- Store the finished sesame tofu in the refrigerator for up to 5 days in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 20g | 40% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 0mg | 0% |
| Sodium | 910mg | 38% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 139.4mg | 155% |
| Calcium | 570mg | 57% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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