Pin It A flavorful, budget-friendly vegetarian dish featuring crispy tofu and tender broccoli tossed in a savory sesame sauce, served over steamed rice.
I first tried this recipe when searching for a satisfying weeknight vegetarian meal. The mix of textures from chewy tofu, crunchy broccoli, and saucy rice was a big hit in my house.
Ingredients
- Firm tofu: 400 g, drained and pressed
- Soy sauce: 2 tbsp for tofu marinade, 3 tbsp for sauce
- Cornstarch: 1 tbsp for tofu, 1 tbsp mixed with 2 tbsp water for thickening sauce
- Sesame oil: 1 tbsp for tofu, 1 tbsp toasted for sauce
- Broccoli: 1 large head, cut into florets (about 350 g)
- Carrots: 2 medium, sliced (optional)
- Garlic: 2 cloves, minced
- Fresh ginger: 1 tbsp, grated
- Maple syrup or honey: 2 tbsp
- Rice vinegar: 1 tbsp
- Sesame seeds: 1 tbsp, plus more for garnish
- Jasmine or long-grain rice: 250 g (1 1/4 cups) uncooked
- Water: 500 ml (2 cups) for rice
- Salt: 1/2 tsp for rice
- Spring onions: 2, sliced, for garnish
- Additional sesame seeds: for garnish
Instructions
- Cook the rice:
- Rinse rice under cold water. Combine with water and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until tender. Remove from heat and let sit, covered, for 5 minutes.
- Prepare the tofu:
- Cut the pressed tofu into 2 cm cubes. In a bowl, toss tofu with soy sauce, then sprinkle with cornstarch, mixing until evenly coated.
- Cook the tofu:
- Heat 1 tbsp sesame oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes in a single layer. Cook, turning occasionally, until golden and crisp on all sides (about 8 minutes). Remove tofu from pan and set aside.
- Stir-fry vegetables:
- In the same pan, add broccoli and carrots. Stir-fry for 3–4 minutes. Add garlic and ginger, cooking for an additional minute until fragrant.
- Make the sauce:
- In a small bowl, whisk together soy sauce, maple syrup or honey, rice vinegar, and toasted sesame oil. Add to the pan with the vegetables. Stir well.
- Thicken the sauce:
- Add the cornstarch slurry (cornstarch mixed with water) to the pan. Stir until the sauce thickens and coats the vegetables (about 2 minutes).
- Combine:
- Return tofu to the pan and toss everything together gently. Sprinkle with sesame seeds.
- Serve:
- Spoon rice into bowls, top with sesame tofu and broccoli mixture. Garnish with spring onions and extra sesame seeds.
Pin It 
This dish quickly became one of our family's go-to choices for easy dinners. Everyone loves customizing their bowls with extra sesame seeds or a dash of sriracha.
Required Tools
Saucepan, large nonstick skillet or wok, mixing bowls, knife, cutting board, and spatula are all you need.
Allergen Information
This recipe contains soy products and sesame. Always check ingredient labels to confirm absence of allergens if cooking for sensitive diets.
Nutritional Information
Each serving provides around 370 calories, 12 g total fat, 49 g carbohydrates, and 15 g protein.
Pin It 
Serve hot and let everyone build their own bowl. This recipe is sure to become a weeknight staple you'll love for its ease and flavor.
Recipe Questions & Answers
- → How do I ensure the tofu gets crispy?
Pressing the tofu to remove excess moisture and coating it lightly with cornstarch before frying helps achieve a crispy texture on all sides.
- → Can I substitute the broccoli with other vegetables?
Yes, cauliflower, bell peppers, or snap peas work well and provide different flavors and textures.
- → What type of rice is best for this dish?
Jasmine or long-grain rice works best for a fluffy and fragrant base.
- → How can I add more heat to this dish?
Including chili flakes, fresh chili, or a drizzle of sriracha gives a spicy kick without overpowering the sesame flavors.
- → What’s the best way to prepare the sauce for even coating?
Whisking cornstarch with water before adding to the sauce helps thicken it evenly, allowing it to coat tofu and vegetables nicely.