This recipe will convert any (alleged)
tofu haters in your household. In this vegetarian version of a Chinese-American favorite, oven-baked tofu gets tossed in a savory, sweet, and slightly spicy sauce along with crisp-tender broccoli, then topped with toasty sesame seeds and scallions. With just a few minutes of hands-on time and a side of steamed white rice, you’ll be on your way to a saucy, crowd-pleasing weeknight dinner. This dish is a simple stir-fry at its core, but the success of the recipe depends on the texture of the tofu. Follow these tofu tips to get it just right.
Get the right kind of tofu:
Extra-firm tofu will give you the ideal meaty texture. Skip silken, soft tofu, and firm tofu, as they all have a lower protein and higher water content than extra firm tofu. The higher protein content helps the tofu break apart in uniform pieces and get a crisp exterior in the oven.
Get the excess water out:
The secret to getting tofu to a pleasant texture is nothing new; you have to press the water out of it. You might already have a tofu press if you’re a regular tofu eater; however, if you’re still testing the waters before adding the protein to your meatless Monday lineup, there’s an equally effective solution. Place 3 layers of paper towels or a clean tea towel on a plate. Place tofu on towels and cover with another 3 layers of towels. Place a heavy can or small skillet on top of the tofu block to press the moisture out for 30 to 45 minutes. Replace towels once they get soaked.
Tear it instead of cutting it:
Chicken nuggets don’t come in perfect cubes, so neither should tofu nuggets. Tearing the tofu creates more surface area, which means more opportunity for a crispy exterior that can create contrast with the tender interior.
Looking for more tofu recipes to add to your repertoire? Check out our list of 20+ ideas for tofu meals that any carnivore would love.
Did you try making this? Let us know how it went in the comments!
This recipe will convert any (alleged)
tofu haters in your household. In this vegetarian version of a Chinese-American favorite, oven-baked tofu gets tossed in a savory, sweet, and slightly spicy sauce along with crisp-tender broccoli, then topped with toasty sesame seeds and scallions. With just a few minutes of hands-on time and a side of steamed white rice, you’ll be on your way to a saucy, crowd-pleasing weeknight dinner. This dish is a simple stir-fry at its core, but the success of the recipe depends on the texture of the tofu. Follow these tofu tips to get it just right.
Get the right kind of tofu:
Extra-firm tofu will give you the ideal meaty texture. Skip silken, soft tofu, and firm tofu, as they all have a lower protein and higher water content than extra firm tofu. The higher protein content helps the tofu break apart in uniform pieces and get a crisp exterior in the oven.
Get the excess water out:
The secret to getting tofu to a pleasant texture is nothing new; you have to press the water out of it. You might already have a tofu press if you’re a regular tofu eater; however, if you’re still testing the waters before adding the protein to your meatless Monday lineup, there’s an equally effective solution. Place 3 layers of paper towels or a clean tea towel on a plate. Place tofu on towels and cover with another 3 layers of towels. Place a heavy can or small skillet on top of the tofu block to press the moisture out for 30 to 45 minutes. Replace towels once they get soaked.
Tear it instead of cutting it:
Chicken nuggets don’t come in perfect cubes, so neither should tofu nuggets. Tearing the tofu creates more surface area, which means more opportunity for a crispy exterior that can create contrast with the tender interior.
Looking for more tofu recipes to add to your repertoire? Check out our list of 20+ ideas for tofu meals that any carnivore would love.
Did you try making this? Let us know how it went in the comments!
- Yields:
-
4
serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 1 hr 15 mins
- Cal/Serv:
- 533
Directions
-
- Step 1
Place 3 layers of paper towels or a clean kitchen towel on a plate. Place tofu on towels and cover with another 3 layers of towels or another clean kitchen towel. Place a heavy can or skillet on top of tofu to press moisture out, pouring off excess water and replacing towels as they get soaked, 30 to 45 minutes (you can do this with a tofu press if you have one).
- Step 2Meanwhile, preheat oven to 425°. Cut broccoli heads into florets. Thinly slice scallions and separate green and white parts. Into a medium bowl or large measuring cup, grate ginger and garlic. Add white scallion parts, broth, soy sauce, maple syrup, chili crisp, vinegar, sesame oil, and 1 tablespoon cornstarch and whisk to combine.
- Step 3Break tofu into rough 1″ pieces and transfer to a large bowl. Sprinkle with 1/2 teaspoon salt, drizzle with 1 tablespoon neutral oil, and gently toss tofu to coat. Sprinkle with remaining 1/3 cup cornstarch and gently toss until tofu is coated. Arrange on a parchment-lined baking sheet and drizzle with 2 tablespoons neutral oil.
- Step 4Bake tofu, turning halfway through, until light brown and crisp, about 25 minutes.
- Step 5When tofu has about 12 minutes remaining, in a large skillet or wok over medium-high heat, heat remaining 1 tablespoon neutral oil. Add broccoli; season with salt, then toss to coat broccoli with oil. Cook, stirring frequently, until broccoli is starting to char, 4 to 5 minutes. Transfer broccoli to a plate.
- Step 6Reduce heat to medium. Whisk sauce to reincorporate cornstarch and pour into skillet. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 4 minutes. Add broccoli and tofu to skillet and toss to coat in sauce. Top with green scallion parts and sesame seeds. Serve over rice.
- Step 1
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