Save to Pinterest A flavorful budget-friendly vegetarian dish featuring crispy tofu and tender broccoli tossed in a savory sesame sauce served over steamed rice.
I first made this sesame tofu & broccoli for my family when we were looking for a healthier takeout alternative. The crisp tofu cubes and fragrant sauce became an instant favorite at our house.
Ingredients
- Tofu & Marinade: 400 g firm tofu (drained and pressed), 2 tbsp soy sauce, 1 tbsp cornstarch, 1 tbsp sesame oil
- Vegetables: 1 large head broccoli (cut into florets, about 350 g), 2 medium carrots (sliced, optional), 2 cloves garlic (minced), 1 tbsp fresh ginger (grated)
- Sauce: 3 tbsp soy sauce, 2 tbsp maple syrup or honey, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp cornstarch mixed with 2 tbsp water, 1 tbsp sesame seeds
- Rice: 250 g (1 1/4 cups) uncooked jasmine or long-grain rice, 500 ml (2 cups) water, 1/2 tsp salt
- Garnish: 2 spring onions (sliced), additional sesame seeds
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 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 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 pan with vegetables. Stir well.
- Thicken the Sauce:
- Add cornstarch slurry (cornstarch mixed with water) to pan. Stir until sauce thickens and coats vegetables (about 2 minutes).
- Combine:
- Return tofu to pan and toss together gently. Sprinkle with sesame seeds.
- Serve:
- Spoon rice into bowls top with sesame tofu & broccoli mixture. Garnish with spring onions and extra sesame seeds.
Save to Pinterest One evening my kids helped garnish their own bowls of sesame tofu & broccoli each adding extra sesame seeds and spring onions—it turned dinner into a fun family moment.
Notes & Substitutions
Swap broccoli for cauliflower or add bell peppers for a colorful twist. Use maple syrup for a vegan option and serve over brown rice or noodles if preferred.
Required Tools
You'll need a saucepan for the rice a large nonstick skillet or wok mixing bowls a knife and cutting board and a spatula for this recipe.
Nutritional Information
Each serving provides about 370 calories 12 g fat 49 g carbohydrates and 15 g protein.
Save to Pinterest This sesame tofu & broccoli is perfect for meal prep and tastes delicious reheated. Enjoy a fresh burst of flavor in every bite!
Common Questions
- → How do I achieve crispy tofu?
Press the tofu thoroughly to remove excess moisture, coat it lightly with cornstarch, and cook in hot sesame oil until golden on all sides for a crisp texture.
- → Can I substitute broccoli with other vegetables?
Yes, cauliflower or bell peppers can be used for variety while maintaining a similar texture and flavor profile.
- → What rice type works best with this dish?
Jasmine or long-grain rice are ideal due to their fluffy texture and subtle aroma, complementing the sesame flavors.
- → Is it possible to make the sauce sweeter or less sweet?
Adjust sweetness by varying maple syrup or honey quantities according to personal taste preferences.
- → How can I enhance the dish's heat?
Adding chili flakes or sriracha during the stir-fry step provides a spicy kick without overpowering the dish.
- → What to do if allergic to soy or sesame?
Substitute soy sauce with coconut aminos and omit sesame oil and seeds, replacing them with neutral oils and seeds if desired.