Name: Sesame Tofu and Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Yield: 3
Ingredients: For the tofu:; 1 block (14 oz) firm or extra-firm tofu, pressed and cubed; 3 tbsp cornstarch; 1 tbsp soy sauce; 1 tbsp sesame oil (for frying); For the sauce:; 1/4 cup soy sauce; 2 tbsp maple syrup or honey; 1 tbsp rice vinegar; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tsp ginger, grated; 1/2 tsp red pepper flakes (optional for heat); 1 tsp cornstarch mixed with 2 tbsp water (for thickening); For the broccoli:; 2 cups broccoli florets; 1 tbsp sesame oil; For garnish:; 1 tbsp sesame seeds; 2 green onions, sliced; Special Equipment:; Large skillet or wok; Tofu press (or heavy pan to press tofu)

Sesame Tofu and Broccoli

There’s something so comforting about a dish that checks all the right boxes: quick to make, packed with flavor, and nourishing for the whole family. This Sesame Tofu and Broccoli recipe has become a staple in our household for those reasons and more. I first made it on a busy weeknight when I needed something fast but satisfying. After a long day of juggling responsibilities, I craved a dish that felt like takeout but was homemade, healthy, and full of fresh ingredients.

The first time I served this to my family, I wasn’t sure how they’d react. My kids are sometimes skeptical about tofu, but the crispy, golden exterior paired with the sticky, savory sauce won them over instantly. My husband, a self-proclaimed meat lover, was equally impressed, commenting that it tasted “better than the restaurant version.” It was a win all around!

What I love most about this recipe is its balance of textures and flavors. The crispy tofu, tender-crisp broccoli, and rich sesame sauce create the perfect harmony of sweet, salty, and umami goodness. Plus, it’s a fantastic way to get more plant-based meals into our routine without feeling like we’re sacrificing anything.

Whether you’re looking for a quick weeknight meal, a healthy alternative to takeout, or just a new way to enjoy tofu, this recipe is sure to become a favorite in your home too. Let’s get cooking!

Questions I Often Get Asked About This Recipe

Can I use a different protein instead of tofu?
Absolutely! If you’re not a fan of tofu, you can swap it out for tempeh, seitan, or even chicken if you prefer an animal-based protein.

How do I get the tofu extra crispy?
Pressing the tofu before cooking is key! Removing excess moisture allows it to crisp up better. Coating it in cornstarch before pan-frying also adds that perfect crunch.

Can I make this gluten-free?
Yes! Simply use tamari or coconut aminos instead of soy sauce, and double-check that your other ingredients are gluten-free.

What can I serve this with?
This dish pairs beautifully with steamed jasmine rice, brown rice, or even cauliflower rice for a low-carb option. It’s also great on its own!

Can I make this ahead of time?
While it’s best served fresh, you can store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet for the best texture.

What You Need to Make Sesame Tofu and Broccoli

Ingredients:

For the tofu:

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

3 tbsp cornstarch

1 tbsp soy sauce

1 tbsp sesame oil (for frying)

For the sauce:

1/4 cup soy sauce

2 tbsp maple syrup or honey

1 tbsp rice vinegar

1 tbsp sesame oil

2 cloves garlic, minced

1 tsp ginger, grated

1/2 tsp red pepper flakes (optional for heat)

1 tsp cornstarch mixed with 2 tbsp water (for thickening)

For the broccoli:

2 cups broccoli florets

1 tbsp sesame oil

For garnish:

1 tbsp sesame seeds

2 green onions, sliced

Special Equipment:

Large skillet or wok

Tofu press (or heavy pan to press tofu)

How to Make Sesame Tofu and Broccoli

Press the tofu: Wrap the tofu block in a clean kitchen towel and place something heavy on top. Let it sit for at least 15 minutes to remove excess moisture.

Prepare the tofu: Cut the pressed tofu into cubes and toss with soy sauce, then coat with cornstarch for extra crispiness.

Cook the tofu: Heat sesame oil in a large skillet over medium-high heat. Add the tofu and cook for 3-4 minutes per side until golden and crispy. Remove and set aside.

Sauté the broccoli: In the same skillet, add a little more sesame oil if needed. Stir-fry the broccoli for 3-4 minutes until tender-crisp. Remove and set aside.

Make the sauce: In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Pour the mixture into the skillet and bring to a simmer.

Thicken the sauce: Stir in the cornstarch-water mixture and let it cook for 1-2 minutes until thickened.

Combine everything: Return the tofu and broccoli to the skillet, tossing everything in the sauce until well coated.

Garnish and serve: Sprinkle with sesame seeds and green onions. Serve hot over rice or enjoy on its own!

Tips for Making the Best Sesame Tofu and Broccoli

Press your tofu well to get the crispiest texture.

Use a hot pan to ensure your tofu browns properly.

Don’t overcook the broccoli – it should still have a little crunch!

Adjust the sauce to your liking – add more sweetener for sweetness, more soy sauce for saltiness, or more red pepper flakes for spice.

Double the batch if meal prepping – this reheats well for leftovers.

Reader Reviews

⭐⭐⭐⭐⭐ “This was amazing! My whole family loved it, and it was so easy to make. Definitely adding it to my weekly rotation!” – Sarah K.

⭐⭐⭐⭐ “Loved the flavors! I think next time I’ll add a little extra spice, but overall, this was a winner.” – James P.

⭐⭐⭐⭐⭐ “Better than takeout! I couldn’t believe how crispy the tofu turned out. Will make again for sure.” – Emily R.

⭐⭐⭐ “It was good, but I wish I had doubled the sauce. Next time I’ll make more because it was so tasty!” – Mark L.

⭐⭐⭐⭐⭐ “This recipe made me fall in love with tofu! So simple yet delicious. Highly recommend.” – Lisa G.

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