First things first – I have to admit, this is supposed to be Crispy Baked Tofu with Broccoli, but it hasn’t come out crispy the few times I’ve made it. It has, however, been tasty enough to keep making multiple times, so… okay. I have been doubling the amount of broccoli (which is how I wrote it below), which feels like the right proportions to me. The sauce is really easy, but also really goods, so I do recommend giving it a go! You can sub in tamari for the soy and agave for the honey to get a gf/vegan meal if that is relevant to your interest.
Ingredients:
Tofu:
- 1 block extra firm tofu
- 1 tablespoon cornstarch
- 1 1/2 tablespoons extra virgin olive oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
Broccoli:
- 2 crowns broccoli cut into bite-size florets
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1 teaspoon kosher salt
Sauce:
- 1/4 cup soy sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons water
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons packed light brown sugar
- 1 clove garlic, minced
For Serving:
- sesame seeds
- sliced green onions
- cooked rice/other grain
At least 30 minutes before cooking (at lunch, if you work from home, works), drain the liquid from the tofu package, then wrap the block of tofu in several layers of paper towel. Plate on a plate, with another plate upside-down on top, and layer something on top to create a gentle weight. Keep in the fridge until ready to cook.
Preheat oven to 400. Line a large baking sheet with foil or parchment, and spray with baking spray if using foil.
Slice the tofu into 1″ cubes, and put in a medium bowl. Toss gently with the cornstarch.
In a small dish, stir together the olive oil, soy sauce, and honey. Pour over the tofu and again toss gently.
Spread in a single layer over part of the baking sheet.
In a large bowl, stir together the broccoli, oil, garlic, and salt.
Spread the broccoli over the rest of the baking sheet.
Bake for 30-35 minutes, tossing halfway through.
Meanwhile, combine the soy sauce, sesame oil, water, and vinegar in a small saucepan and stir together. Place the cornstarch in a small dish and pour 2-3 tablespoons of the sauce mixture into it, stirring until the cornstarch is all mixed in. Pour the cornstarch mixture back into the pot and add the brown sugar and garlic. Put over medium heat and whisk until the sauce has thickened.
Serve the tofu and broccoli over rice with a drizzle of sauce.
Tofu and Broccoli
A bit adapted from Savory Simple.
Tofu:
- 1 block extra firm tofu
- 1 tablespoon cornstarch
- 1 1/2 tablespoons extra virgin olive oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
Broccoli:
- 2 crowns broccoli cut into bite-size florets
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1 teaspoon kosher salt
Sauce:
- 1/4 cup soy sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons water
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons packed light brown sugar
- 1 clove garlic, minced
For Serving:
- sesame seeds
- sliced green onions
- cooked rice/other grain
At least 30 minutes before cooking (at lunch, if you work from home, works), drain the liquid from the tofu package, then wrap the block of tofu in several layers of paper towel. Plate on a plate, with another plate upside-down on top, and layer something on top to create a gentle weight. Keep in the fridge until ready to cook.
Preheat oven to 400. Line a large baking sheet with foil or parchment, and spray with baking spray if using foil.
Slice the tofu into 1″ cubes, and put in a medium bowl. Toss gently with the cornstarch. In a small dish, stir together the olive oil, soy sauce, and honey. Pour over the tofu and again toss gently. Spread in a single layer over part of the baking sheet.
In a large bowl, stir together the broccoli, oil, garlic, and salt, then spread over the rest of the baking sheet. Bake for 30-35 minutes, tossing halfway through.
Meanwhile, combine the soy sauce, sesame oil, water, and vinegar in a small saucepan and stir together. Place the cornstarch in a small dish and pour 2-3 tablespoons of the sauce mixture into it, stirring until the cornstarch is all mixed in. Pour the cornstarch mixture back into the pot and add the brown sugar and garlic. Put over medium heat and whisk until the sauce has thickened.
Serve the tofu and broccoli over rice with a drizzle of sauce.