Save A flavorful, budget-friendly vegetarian dish featuring crispy tofu and tender broccoli tossed in a savory sesame sauce, served over steamed rice.
I remember the first time I experimented with sesame sauce at home. The aroma filling the kitchen as the tofu crisped up was so inviting, and everyone was eager to dive in!
Ingredients
- Firm tofu: 400 g, drained and pressed
- Soy sauce: 2 tbsp for marinade, 3 tbsp for sauce
- Cornstarch: 1 tbsp for tofu, plus 1 tbsp mixed with 2 tbsp water for sauce
- Sesame oil: 1 tbsp for tofu, 1 tbsp toasted for sauce
- Broccoli: 1 large head, about 350 g, cut into florets
- Carrots (optional): 2 medium, sliced
- Garlic: 2 cloves, minced
- Fresh ginger: 1 tbsp, grated
- Maple syrup or honey: 2 tbsp
- Rice vinegar: 1 tbsp
- Sesame seeds: 1 tbsp for sauce, more for garnish
- 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
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 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.
Save This sesame tofu and broccoli dish quickly became a weeknight favorite for our family. It's a meal even picky eaters ask for again!
Notes & Substitutions
Substitute broccoli with cauliflower or add bell peppers for variety. For a vegan option, use maple syrup instead of honey. You can also serve this with brown rice or noodles, and add chili flakes or sriracha for heat.
Required Tools
Saucepan (for rice), large nonstick skillet or wok, mixing bowls, knife and cutting board, spatula
Allergen & Nutrition Info
Contains soy (tofu, soy sauce) and sesame. Always check ingredient labels to confirm absence of allergens. Per serving: 370 calories, 12 g fat, 49 g carbohydrates, 15 g protein.
Save This dish comes together easily and makes fantastic leftovers. Enjoy the rich flavors and satisfying crunch!
Cooking Questions
- → How do I achieve crispy tofu?
Press the tofu to remove excess water, coat with cornstarch, and cook in hot sesame oil turning cubes until golden and crisp on all sides.
- → Can I substitute broccoliflorets?
Yes, cauliflower or bell peppers can be used to vary the vegetables while maintaining texture and flavor.
- → What rice works best for this dish?
Jasmine or long-grain rice is ideal, cooked steamed until tender to complement the sauce and toppings.
- → How is the sesame sauce thickened?
A mixture of cornstarch and water is added towards the end, thickening the sauce to coat the vegetables and tofu evenly.
- → Is there a plant-based sweetener option?
Maple syrup can replace honey to keep the dish fully vegan without altering the flavor profile dramatically.
- → What garnish adds extra flavor?
Spring onions and additional toasted sesame seeds provide fresh crunch and an aromatic finish to the dish.