Pin 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 recipe for a weeknight dinner when I was pressed for time and craving something healthy yet comforting. It quickly became a favorite for my family due to its delicious taste and simple steps.
Ingredients
- Firm tofu: 400 g, drained and pressed
- Soy sauce: 2 tbsp (for marinade), 3 tbsp (for sauce)
- Cornstarch: 1 tbsp (for marinade), 1 tbsp mixed with 2 tbsp water (for sauce)
- Sesame oil: 1 tbsp (for tofu), 1 tbsp toasted (for sauce)
- Broccoli: 1 large head, cut into florets (about 350 g)
- Carrots: 2 medium, sliced (optional)
- Garlic: 2 cloves, minced
- Ginger: 1 tbsp fresh, grated
- Maple syrup or honey: 2 tbsp
- Rice vinegar: 1 tbsp
- Sesame seeds: 1 tbsp plus extra for garnish
- Rice: 250 g (1 1/4 cups) uncooked jasmine or long-grain
- Water: 500 ml (2 cups) for rice
- Salt: 1/2 tsp for rice
- Spring onions: 2, sliced for 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.
Pin The first time my daughter tried this dish, she loved mixing the tofu and broccoli with her rice. It's now a go-to meal for busy nights when we want something quick and hearty.
Required Tools
Saucepan for cooking rice, large nonstick skillet or wok for stir-frying, mixing bowls, knife and cutting board, spatula for turning tofu and tossing ingredients.
Allergen Information
Contains soy (tofu, soy sauce) and sesame. Always check ingredient labels to confirm absence of allergens.
Nutritional Information
Per serving: 370 calories, 12 g total fat, 49 g carbohydrates, 15 g protein.
Pin Enjoy this healthy meal warm, garnished with fresh spring onions for an extra pop of flavor. Leftovers keep well for lunch the next day.
Recipe Questions
- → How do I get tofu crispy?
Press the tofu well and toss it in cornstarch before frying in sesame oil over medium-high heat until all sides turn golden and firm.
- → Can I use other vegetables besides broccoli?
Yes, cauliflower or bell peppers work well and add different textures and flavors to the dish.
- → What rice pairs best with this dish?
Jasmine or long-grain rice complements the flavors and provides a fragrant base for the sesame tofu and vegetables.
- → How can I make the sauce thicker?
Adding a cornstarch slurry (cornstarch mixed with water) and cooking it until thick ensures a glossy sauce that coats the ingredients nicely.
- → Is it possible to make this vegan?
Yes, substitute honey with maple syrup to keep the sauce vegan and maintain its subtle sweetness.
- → What garnishes enhance this dish?
Fresh spring onions and toasted sesame seeds add crunch and a burst of fresh flavor as finishing touches.