Crispy Sesame Tofu with Broccoli

⏱ 40 min · 🍽 2 Servings · 🧂 14 Ingredients

Ingredients

  • 400 g firm tofu
  • 30 g cornstarch
  • 30 ml neutral oil (such as canola)
  • 45 ml soy sauce
  • 30 ml maple syrup
  • 15 ml rice vinegar
  • 10 ml toasted sesame oil
  • 15 g sesame seeds
  • 1 clove garlic
  • 15 g ginger
  • 300 g broccoli
  • 130 g basmati rice
  • 2 piece scallions
  • 1 pinch chili flakes

Instructions

  1. Cook the rice in salted water according to the package directions, then keep it covered and warm.
  2. Pat the tofu thoroughly dry, cut it into 2–3 cm cubes and toss in the cornstarch until every side is thinly coated.
  3. Heat the neutral oil in a large skillet until very hot and fry the tofu cubes until deeply golden and crisp on all sides. Remove and drain briefly on paper towels.
  4. Cut the broccoli into florets and steam in a little salted water until crisp-tender, then drain.
  5. Simmer the soy sauce, maple syrup, rice vinegar, sesame oil, finely grated garlic, ginger and chili flakes in the skillet until slightly syrupy.
  6. Return the tofu to the pan with the sesame seeds and toss until every cube is glossy. Serve over the rice with the broccoli, scattered with sliced scallions.
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Crispy Sesame Tofu with Broccoli
📖 Culinse
veganquickasianeasy

Crispy Sesame Tofu with Broccoli

Cornstarch-dusted tofu fried deep golden and tossed in a sweet-savory sesame glaze, with steamed broccoli and fluffy rice. Takeout-level crunch from your own skillet..

⏱

Cook time

40 min

🍽

Servings

2

🧂

Ingredients

14

View Original ↗

Nutrition

per serving

705 kcal

Calories

27 g

Protein

31 g

Fat

80 g

Carbs

Ingredients

For 2 servings

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Instructions

  1. 1

    Cook the rice in salted water according to the package directions, then keep it covered and warm.

  2. 2

    Pat the tofu thoroughly dry, cut it into 2–3 cm cubes and toss in the cornstarch until every side is thinly coated.

  3. 3

    Heat the neutral oil in a large skillet until very hot and fry the tofu cubes until deeply golden and crisp on all sides. Remove and drain briefly on paper towels.

  4. 4

    Cut the broccoli into florets and steam in a little salted water until crisp-tender, then drain.

  5. 5

    Simmer the soy sauce, maple syrup, rice vinegar, sesame oil, finely grated garlic, ginger and chili flakes in the skillet until slightly syrupy.

  6. 6

    Return the tofu to the pan with the sesame seeds and toss until every cube is glossy. Serve over the rice with the broccoli, scattered with sliced scallions.