Sesame Tofu and Broccoli

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Sesame Tofu and Broccoli

There’s something so satisfying about a dinner that checks all the boxes—healthy, comforting, full of flavor, and (perhaps most importantly) weeknight friendly. This Sesame Tofu and Broccoli is one of those go-to meals in our house that everyone genuinely looks forward to. It was actually born out of a little weeknight dinner desperation—one of those evenings when I opened the fridge, saw tofu, a head of broccoli, and wasn’t in the mood to fuss. What started as a simple stir-fry has now become a permanent rotation in our family’s meal plan.

I love how the tofu gets irresistibly crispy in the oven (no frying needed!), and the sesame-soy glaze is just the right balance of sweet, salty, and nutty. The broccoli soaks up that glossy sauce like a sponge, making every bite flavorful. And let’s be honest, there’s something deeply satisfying about tossing everything on a sheet pan, letting the oven do the heavy lifting, and ending up with a dish that looks and tastes restaurant-quality.

My husband was the first to declare this one a “do-again” before even finishing his plate, and my kids—who normally treat tofu with a fair bit of suspicion—cleaned their bowls. That’s when I knew I had a winner. This dish has become our meatless Monday MVP, and even when we’re not officially doing plant-based meals, we keep coming back to it. It’s simple, cozy, and full of flavor—what more could a busy mom ask for?

Questions I Often Get Asked About This Recipe

Can I use frozen broccoli instead of fresh?
Yes! Just make sure it’s thawed and patted dry to prevent excess moisture, which can affect roasting.

Do I need to press the tofu?
Yes, it helps achieve that crispy texture. If you’re short on time, even a quick 10-minute press makes a big difference.

What kind of tofu works best?
Extra-firm tofu holds up the best in the oven and gets wonderfully crispy.

Is this dish spicy?
Not inherently, but you can add red pepper flakes or a dash of sriracha if you like heat.

Can I make this ahead of time?
Absolutely! It reheats beautifully in a skillet or the oven. Just store the sauce separately to keep everything crisp.

What You Need to Make Sesame Tofu and Broccoli

Ingredients:

1 block (14 oz) extra-firm tofu, drained and pressed

1 large head of broccoli, cut into bite-sized florets

2 tbsp olive oil

Salt and pepper to taste

1 tbsp cornstarch

For the sesame sauce:

3 tbsp soy sauce (low sodium preferred)

1 tbsp rice vinegar

1 tbsp sesame oil

1½ tbsp maple syrup or honey

1 clove garlic, minced

1 tsp grated fresh ginger

1 tsp cornstarch (to thicken)

1 tbsp water

Garnish (optional):

Toasted sesame seeds

Sliced green onions

Tools:

Baking sheet

Parchment paper

Mixing bowl

Small saucepan or microwave-safe bowl for sauce

How to Make Sesame Tofu and Broccoli

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Prepare the tofu: Cut the pressed tofu into 1-inch cubes. In a bowl, toss with 1 tbsp olive oil, salt, pepper, and cornstarch until coated.

Roast the tofu: Spread tofu cubes onto one half of the baking sheet. Roast for 15 minutes.

Add broccoli: While tofu is roasting, toss broccoli with 1 tbsp olive oil, salt, and pepper. After 15 minutes, add broccoli to the other half of the sheet pan. Continue roasting both for another 15–20 minutes, flipping tofu halfway for even crisping.

Make the sauce: In a small saucepan, whisk soy sauce, rice vinegar, sesame oil, maple syrup, garlic, ginger, cornstarch, and water. Cook over medium heat until thickened, about 2–3 minutes. Alternatively, microwave in a heat-safe bowl in 30-second increments, stirring in between.

Combine and serve: Toss the roasted tofu and broccoli with the sesame sauce until evenly coated. Serve immediately, garnished with sesame seeds and green onions if desired.

Tips for Making the Best Sesame Tofu and Broccoli

Press your tofu properly: Wrap it in a clean kitchen towel and place a heavy pan on top for at least 15 minutes. This step helps get rid of excess moisture and ensures crispiness.

Cut broccoli uniformly: Keeping florets similar in size helps them cook evenly and prevents some from burning while others remain underdone.

Double the sauce: If you’re serving this over rice or noodles, doubling the sauce gives you that extra drizzle everyone fights over.

Don’t overcrowd the pan: Give tofu and broccoli space on the baking sheet for proper roasting—use two pans if needed.

Add crunch: A sprinkle of chopped peanuts or cashews adds an extra layer of texture.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was a lifesaver on a busy weeknight. Tasted better than takeout and my picky 7-year-old asked for seconds!”

⭐️⭐️⭐️⭐️ “Loved the flavor but next time I’ll use even more sauce—it’s too good not to!”

⭐️⭐️⭐️⭐️⭐️ “I’ve tried several tofu recipes and this is hands-down the best. Crispy, flavorful, and simple!”

⭐️⭐️⭐️ “It was tasty, but I think I’ll spice it up with chili oil next time. Otherwise really solid.”

⭐️⭐️⭐️⭐️⭐️ “This recipe made me a tofu believer. Easy to follow and came out perfectly on the first try.”

Printable Recipe

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