Sesame Tofu with Broccoli
An Asian-inspired dish combining cornstarch-coated tofu and broccoli in a tahini-soy sauce.
Ingredients
- 14 ouncesextra-firm tofu
- 1 poundbroccoli
- 1scallion, chopped
- 1 inchginger, grated
- 1garlic clove, grated
- 1/4 cuptamari or soy sauce
- 2 tablespoonsbrown sugar
- 2 tablespoonstahini
- 2 tablespoonsrice vinegar
- 1 tablespoontoasted sesame oil
- 1/4 cup plus 1 1/2 teaspoonscornstarch, divided
- 1 1/2 teaspoonsDiamond Crystal kosher salt
- 1/4 cup plus 1 tablespoonvegetable oil
- 1/4 teaspoonblack pepper
- 1 tablespoontoasted sesame seeds
- as neededsteamed rice, for serving
Instructions
Drain tofu and cut into 1-inch cubes. Pat dry with paper towels or a clean kitchen towel.
Cut broccoli into 1-inch florets. Peel stem and slice into 1/4-inch pieces. Prepare scallion, ginger, and garlic.
Make sauce: In a bowl, combine grated ginger, grated garlic, tamari, brown sugar, tahini, rice vinegar, sesame oil, 1 1/2 teaspoons cornstarch, a pinch of salt, and 3 tablespoons water. Mix well.
Season tofu with salt. Working in batches, coat tofu pieces with remaining 1/4 cup cornstarch.
Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Cook broccoli until tender and lightly charred. Season with salt and pepper. Transfer to a plate.
In the same pan, heat remaining oil. Fry cornstarch-coated tofu until golden brown and crispy on all sides, about 10–12 minutes. Transfer to a paper towel-lined plate.
Pour sauce into the pan and cook until thickened. Add back broccoli and tofu, tossing gently to coat.
Garnish with toasted sesame seeds and chopped scallions. Serve hot over steamed rice.
Notes:
Tofu: Press extra-firm tofu for at least 15 minutes before cutting to remove excess moisture — this is key to achieving a crispy crust.
Cornstarch: 1 1/2 teaspoons go into the sauce as a thickener; the remaining 1/4 cup is used to coat the tofu before frying.
Tamari vs. Soy Sauce: Tamari is gluten-free and slightly richer. Either works in equal amounts.