Crispy Baked Tofu with Broccoli

This Crispy Baked Tofu with Broccoli is a wonderful vegetarian main course that can easily be made vegan and gluten-free!

Prep time: PT30M

Cook time: PT35M

Total time: PT65M

Rating

4.82 stars (11 reviews)

Keywords

crispy baked tofu

Ingredients

1 block extra firm tofu
1 tablespoon cornstarch
1 1/2 tablespoons extra virgin olive oil
1 tablespoon soy sauce ((use tamari for gluten-free))
1 tablespoon honey ((use light agave for vegan))
1 crown broccoli (cut into florets)
1 tablespoon extra virgin olive oil
1 clove garlic, (sliced)
1 teaspoon kosher salt (or to taste)
1/4 cup soy sauce ((use tamari for gluten-free))
1 tablespoon toasted sesame oil
2 tablespoons water, (plus more as needed)
2 tablespoons seasoned rice vinegar ((regular rice vinegar may be substituted))
1 tablespoon cornstarch
2 tablespoons packed light brown sugar
1 clove garlic, (minced)
1/4 cup scallions, (sliced on the bias (approximately 3))
1 teaspoon toasted sesame seeds
Cooked grain of choice ((such as rice, farro or quinoa))

Cuisine

Chinese
Vegetarian

Steps

Remove the tofu from its packaging and wrap in paper towels. For best texture and flavor results, you’ll want to remove as much excess water as possible. To do this, place the tofu between two plates and lay a can or book on top to create a gentle weight. Leave this setup in place for at least 30 minutes (see notes).
Preheat the oven to 400 degrees F, and line a large baking sheet with aluminum foil or parchment paper. Lightly grease with cooking spray or olive oil.
Slice the tofu into approximately 1-inch cubes. Place in a medium-sized bowl, then toss with the cornstarch until evenly coated. In a small bowl, whisk together the olive oil, soy sauce and honey. Pour over the tofu and gently toss until evenly combined, then spread in a single layer over half the baking sheet.
On the other half of the baking sheet, toss together the broccoli, olive oil, and garlic. Spread into a single layer and sprinkle with salt. Bake for approximately 30-35 minutes, gently stirring and flipping the tofu and broccoli midway through to ensure even caramelization on both sides, and to prevent the tofu from sticking to the pan.
Meanwhile, prepare the sauce. In a medium saucepan, whisk together the soy sauce, sesame oil, water, and vinegar. Place the cornstarch in a small bowl or ramekin and whisk in 2-3 tablespoons of the sauce, then add back to the bowl along with the brown sugar and garlic. Bring to a simmer over medium heat while whisking, and continue cooking until the sauce has thickened. It will have a strong flavor; add a bit more water if desired to lessen the intensity (but keep in mind that the sauce is meant to be used sparingly).
Serve the tofu and broccoli over cooked grain of your choice along with a drizzle of the sauce, some scallions and sesame seeds.

Nutitrion

Serving Size: 1 serving
Calories: 203 kcal
Carbohydrates: 19 g
Protein: 9 g
Fat: 10 g
Saturated Fat: 1 g
Sodium: 1159 mg
Sugar: 9 g

Reviews

Helina A. Bilodeau on 2024-11-17 (5 stars):
This was really delicious! Easy recipe to follow and I had all the ingredients on hand. Definitely a keeper! Thank you.
Heather on 2023-12-08 (5 stars):
This was delicious and easy to make. The sauce is very addicting!
Rachel on 2021-01-23 (3 stars):
Good flavor combinations but overly complicated for a sheet pan dinner. My biggest complaint is that the glaze kept the tofu from getting crispy - kind of gummy. Disappointed!
Spring on 2020-05-13 (5 stars):
Hi, Thanks for sharing this recipe. Noticed you use aluminum foil. Aluminum foil takes hundreds of years to break down and causes a lot of environmental damage. If you don't mind, try using baking paper instead. It works as well for coating the pan and is also much healthier than aluminum foil which can leach into acidic foods and is linked to degenerative diseases. Stay safe
Kelly Tomlinson on 2019-07-23 (5 stars):
I’m usually not a fan of tofu, but prepared this way it’s on point! Love how crispy and flavorful this is!
Denay DeGuzman on 2019-07-23 (5 stars):
I'm so glad that I stumbled across this delicious recipe! My husband and I really enjoyed it. I'll definitely be making it again. This recipe's a keeper!
Sara on 2018-11-01 (5 stars):
Just finished making it and I'm eating it now. Lovely lovely lovely!! I followed the recipe to the letter with one exception: I swapped out the rice for mushrooms sauteed with a little tiny bit of garlic, soy sauce, and green onions. I am one happy camper, the crispy tofu with this sauce is wonderful. Not great for a meal prep sunday, but awesome for a day off when you want something delicious and healthy. Thank you!!
Joshua on 2018-06-25 (5 stars):
I didn't have any vinegar for the sauce but it was still delicious! I'm surprised i had most of the ingredients, my kitchen is barren. Had to substitute garlic powder in the broccoli and the sauce as well. Definitely will use this recipe again, hopefully next time i have all the ingredients lol this was kind of last minute since i had tofu that was going expire soon
Natasha @ Salt & Lavender on 2017-09-29 (5 stars):
I have a love/hate relationship with tofu. I think it's a texture thing. Yours sounds like it would be deliciously crispy... my kinda tofu! The only time I like really soft tofu is in miso soup. I think this would be a really excellent healthy weeknight meal. :)
Leigh Ann on 2017-09-28 (5 stars):
This looks like the perfect healthy weeknight dinner! I need to start cooking with tofu more often!