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 after searching for a meatless dinner everyone would enjoy. It quickly became a go-to weeknight meal thanks to its taste and texture. Even picky eaters approved!
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 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 dish is now part of our regular dinner rotation. My family enjoys customizing their bowls with extra sesame seeds and spring onions for added crunch.
Required Tools
Saucepan for rice, large nonstick skillet or wok, mixing bowls, knife, cutting board, and spatula for best results.
Allergen Information
Contains soy (tofu, soy sauce) and sesame. Dairy- and egg-free. For gluten sensitivity, choose gluten-free soy sauce or tamari. Always check ingredient labels thoroughly.
Nutritional Information
Per serving: Calories 370, Total Fat 12 g, Carbohydrates 49 g, Protein 15 g.
Save Serve hot and enjoy how easy weeknight dinners can be with so much flavor. Leftovers make a tasty lunch the next day.
Recipe FAQ
- → How do I get crispy tofu for this dish?
Press the tofu to remove excess moisture, coat it lightly with cornstarch, and pan-fry in sesame oil over medium-high heat until golden on all sides.
- → Can I use other vegetables instead of broccoli?
Yes, cauliflower or bell peppers can be substituted to add variety and different textures.
- → What type of rice works best with this meal?
Jasmine or long-grain rice is ideal as it cooks fluffy and complements the sesame flavors well.
- → How can I make the sauce thicker?
Adding the cornstarch slurry and stirring gently will thicken the sauce to coat the vegetables and tofu nicely.
- → Is it possible to adjust the sweetness in the sauce?
Yes, you can use maple syrup or honey and adjust the amount according to your taste preference.
- → Can this dish be made vegan?
Use maple syrup instead of honey and ensure all other ingredients are plant-based.