Crispy Baked Tofu Broccoli

A vibrant, plant-based dish featuring golden, crispy tofu and tender broccoli, all roasted on a single sheet pan and drizzled with a tangy sesame-chili sauce. Perfect for a healthy weeknight dinner.

This recipe has become a staple in my household, especially for quick weeknight meals when I want something nourishing and satisfying without a lot of fuss.

Ingredients

• Tofu and Vegetables: 400 g (14 oz) extra-firm tofu pressed and cubed, 1 large head broccoli (about 500 g) cut into florets, 2 tbsp olive oil, 1 tbsp cornstarch, 1/2 tsp salt, 1/4 tsp black pepper
• Sesame-Chili Sauce: 3 tbsp soy sauce (use tamari for gluten-free), 1.5 tbsp toasted sesame oil, 1 tbsp maple syrup, 1 tbsp rice vinegar, 1 tbsp chili garlic sauce or sriracha, 1 tsp fresh ginger grated, 1 clove garlic minced, 1 tsp sesame seeds
• To Serve: 2 spring onions thinly sliced, 1 tbsp sesame seeds, steamed rice or quinoa (optional)

Instructions

Step 1:

Preheat the oven to 220°C (425°F) and line a large baking sheet with parchment paper.

Step 2:

Pat the tofu dry then cut into 2 cm (3/4-inch) cubes. Place in a bowl sprinkle with cornstarch salt and pepper. Toss gently to coat.

Step 3:

Spread tofu and broccoli florets evenly on the baking sheet. Drizzle with olive oil and toss to coat. Arrange in a single layer for even roasting.

Step 4:

Bake for 25 to 30 minutes flipping tofu and broccoli halfway until tofu is golden and crispy and broccoli is tender with charred edges.

Step 5:

Meanwhile whisk together all sauce ingredients in a bowl until smooth.

Step 6:

Once tofu and broccoli are done transfer to a serving platter. Drizzle with sesame-chili sauce and toss gently to coat.

Step 7:

Garnish with spring onions and sesame seeds. Serve immediately with steamed rice or quinoa if desired.

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My family gathered around the table loved this dish and asked for seconds, especially enjoying the balance of spicy and savory flavors.

Notes

For extra crispy tofu press it for at least 20 minutes before cubing. Add bell peppers or snap peas for more veggie variety. Pairs well with a dry Riesling or chilled green tea.

Allergen Information

Contains soy and sesame. Use tamari for gluten-free version. Always double-check ingredient labels for hidden allergens.

Nutritional Information

Calories 250 Total Fat 13 g Carbohydrates 18 g Protein 15 g per serving

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This crispy baked tofu is an effortless, delicious meal that you’ll want to make again and again.

Recipe Questions & Answers

→ What type of tofu works best for this dish?

Extra-firm tofu pressed to remove moisture ensures a crispy texture when baked.

→ Can I substitute the broccoli with other vegetables?

Yes, bell peppers or snap peas are great alternatives to add variety and color.

→ How do I make the tofu extra crispy?

Pressing the tofu for at least 20 minutes and tossing it with cornstarch before baking enhances crispiness.

→ Is the sesame-chili sauce spicy?

The sauce has a balanced heat; you can adjust the chili garlic sauce amount to make it milder or spicier.

→ What pairs well with this dish?

Steamed rice, quinoa, or a dry Riesling wine complement the flavors nicely.