Sesame Tofu and Broccoli
Well, I should have posted this recipe last week for Chinese New Year, but I promise it will be just as good today. Specifically, this sauce was so delish that it had Gary asking, “Is it the broccoli that’s so creamy?”
Sesame Tofu and Broccoli is from Hetty Lui McKinnon (I’ve mentioned her here before) and was found on Bon Appetit‘s website. The sauce is pretty much a typical Asian marinade, with one exception: the addition of tahini, which ups the sesame ante and gives it an inexplicable depth. Cornstarch thickens the sauce and adds crispness to the tofu.
The tofu and broccoli can be prepared as instructed in the recipe below or any way you choose. There are so many tofu preparations described here on Sly Rooster, so just choose your favorite. You just want both items to be cooked before adding them to the sauce at the very end. I roasted broccoli tossed with oil and s + p on one sheet pan, and cubed tofu tossed with cornstarch on another sheet pan. Had I thought about it, both items could have been roasted together on the same sheet pan.
Also, I doubled the sauce, which is reflected in the recipe below. We like things saucy, and someone in the comments for the original recipe made that suggestion. If you follow the recipe and it looks like you may have too much sauce for the amount of broccoli and tofu you’ve prepared, just remove some from the pan before adding the elements and serve the extra sauce on the side. Your rice will thank you. Enjoy!
PS: I am including this recipe in the New Cooks section of the Recipe Index because Kyle has been making and eating a lot of tofu. Turns out that besides being healthy, delicious, and simple to prepare, tofu recipes are easy on the budget. So all you newer cooks out there, pick up some tahini and take the plunge!
Sesame Tofu and Broccoli
Ingredients
- 1 14-oz extra-firm tofu
- 1 large large head of broccoli (about 1-1.5 lb.)
For the sesame sauce
- 1 2" piece ginger
- 2 cloves garlic
- 1/2 c tamari or soy sauce
- 1/4 c brown sugar or maple syrup
- 1/4 c tahini
- 1/4 c rice vinegar
- 2 Tbls toasted sesame oil
- 3 tsp cornstarch plus more for coating tofu
- 1 tsp salt plus more to taste
- 2 Tbls grapeseed oil or vegetable oil plus 1/4 c
For serving
- freshly ground black pepper
- 1 Tbls toasted sesame seeds
- 1 scallion, sliced
- steamed white or brown rice
Instructions
- Drain one block extra-firm tofu and pat dry with a kitchen towel. Cut tofu in half horizontally through the equator (like a hamburger bun), then cut into 1" cubes. Arrange tofu cubes in a single layer on a rimmed baking sheet or large plate and set aside.
- Cut broccoli into small 1" florets. If your broccoli has a long stem, peel tough outer skin to remove the lighter fibrous layer, then slice stem ¼" thick.
- To make the sauce, scrape skin from one 2" piece ginger with a spoon, then grate on a Microplane into a small bowl. Peel garlic and grate into bowl with ginger. Add tamari or soy sauce, brown sugar or pure maple syrup, tahini, rice vinegar, toasted sesame oil, 3 tsp. cornstarch, a pinch of kosher salt, and 6 Tbsp. water and whisk to combine. Set sauce aside.
- Sprinkle 1 tsp. salt over tofu and toss to coat. Scatter approximately ¼ cup cornstarch over tofu, a tablespoonful at a time, tossing after each addition and gently pressing into the tofu pieces, until well coated on all sides.
- Warm 1 Tbsp. grapeseed oil or vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add broccoli, season with ½ tsp kosher salt and ¼ tsp. freshly ground black pepper, and cook, tossing occasionally, until just tender, about 5 minutes. Transfer broccoli to a plate. Wipe out skillet. (I roasted the broccoli in the oven at 375F, as opposed to sauteing in pan)
- Heat remaining ¼ cup grapeseed or vegetable oil in same skillet over medium-high. When oil is hot (it will start to shimmer), reduce heat to medium and add tofu in a single layer (work in batches if needed). Cook, turning every 3–4 minutes, until golden brown all over, 10–12 minutes total. Transfer crispy tofu to a clean kitchen towel or paper towels and let drain. (I roasted the tofu in the oven at 375F, as opposed to sauteing in pan).
- Pour out any remaining oil in pan and wipe out. Return pan to medium heat. Whisk reserved sauce if it has separated, then pour into pan and cook until thickened and bubbling, about 20 seconds. If it looks like you have too much sauce, after thickening pour some in a small dish and serve alongside the meal.
- Immediately remove pan from heat and add broccoli and tofu; toss to coat.
- Garnish tofu and broccoli with toasted sesame seeds and sliced scallions. Serve with steamed white rice or brown rice.