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 sesame tofu & broccoli when searching for something quick but satisfying for weeknight dinners. The combination of crispy tofu and nutty sesame sauce over rice became a favorite for our meat-free nights.
Ingredients
- Firm tofu: 400 g, drained and pressed
- Soy sauce: 2 tbsp (for marinade)
- Cornstarch: 1 tbsp (for coating tofu)
- Sesame oil: 1 tbsp (for cooking tofu)
- Broccoli: 1 large head, cut into florets (about 350 g)
- Carrots: 2 medium, sliced (optional)
- Garlic: 2 cloves, minced
- Fresh ginger: 1 tbsp, grated
- Soy sauce: 3 tbsp (for sauce)
- Maple syrup or honey: 2 tbsp
- Rice vinegar: 1 tbsp
- Toasted sesame oil: 1 tbsp
- Cornstarch slurry: 1 tbsp cornstarch mixed with 2 tbsp water
- Sesame seeds: 1 tbsp
- Uncooked rice: 250 g (1 1/4 cups jasmine or long-grain)
- Water: 500 ml (2 cups, for rice)
- Salt: 1/2 tsp (for rice)
- Spring onions: 2, sliced (for garnish)
- Additional sesame seeds: 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 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 or 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 My family loves how the scent of toasted sesame fills the kitchen and draws everyone to the table. It's become our go-to Monday meal when we all need something wholesome and comforting.
Required Tools
Saucepan (for rice), large nonstick skillet or wok, mixing bowls, knife and cutting board, spatula
Allergen Information
Contains soy and sesame. Recipe is dairy- and egg-free. For gluten-sensitive diets, use gluten-free soy sauce or tamari. Always check ingredient labels to confirm absence of allergens.
Nutritional Information
Per serving: Calories 370, Total Fat 12 g, Carbohydrates 49 g, Protein 15 g
Pin This sesame tofu & broccoli is best served immediately for peak flavor and texture, but leftovers keep well for easy lunches. Enjoy a nutritious meal any day of the week.
Recipe Q&A
- → How do I press tofu effectively?
Drain the tofu and wrap it in a clean towel. Place a heavy object on top for 15-20 minutes to remove excess moisture, ensuring crispier cooking.
- → Can I substitute broccoli with other vegetables?
Yes, cauliflower or bell peppers work well as alternatives, maintaining texture and flavor balance in the dish.
- → What type of rice is best for this dish?
Jasmine or long-grain rice provides a fragrant, fluffy base that complements the savory tofu and broccoli mixture.
- → How do I achieve a crispy texture on tofu?
Coat tofu evenly with cornstarch and cook in sesame oil over medium-high heat, turning often until golden on all sides.
- → Can I make this dish vegan?
Yes, use maple syrup instead of honey to maintain a plant-based profile without sacrificing natural sweetness.