Save 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 Meatless Monday and was amazed at how quickly my family embraced its bold flavors. Even my tofu-skeptic partner confessed it was a keeper.<
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 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.
Save This sesame tofu bowl instantly became a staple at our dinner table. Watching everyone reach for seconds is the best compliment a home cook can get.
Required Tools
Saucepan for rice, large nonstick skillet or wok, mixing bowls, knife and cutting board, spatula
Allergen Information
Contains soy (tofu, soy sauce) and sesame. Suitable for dairy- and egg-free diets. Use gluten-free soy sauce or tamari if needed.
Nutritional Information
Per serving: 370 calories, 12 g total fat, 49 g carbohydrates, 15 g protein
Save Enjoy this nourishing bowl with a sprinkle of fresh spring onions and extra sesame seeds. It's a wholesome dinner you'll crave again and again.
Recipe Guide
- → How do I achieve crispy tofu in this dish?
Press the tofu to remove excess moisture, then toss with soy sauce and cornstarch before pan-frying in sesame oil until golden on all sides.
- → Can I substitute broccoli with other vegetables?
Yes, cauliflower or bell peppers can be used for a different texture and flavor while keeping the dish vibrant.
- → What type of rice works best as a base?
Jasmine or long-grain rice is ideal, providing a fragrant and fluffy foundation that complements the savory toppings.
- → How is the sauce thickened to coat the ingredients?
A cornstarch slurry mixed with water is added at the end to thicken the sauce, giving it a smooth, glossy finish.
- → Is there a way to adjust sweetness naturally?
Maple syrup or honey can be used to add a subtle natural sweetness that balances the savory and tangy elements.