Ingredients
Equipment
Method
Prep the Tofu for Ultimate Crispiness
- Begin by draining one 14-oz. block of extra-firm tofu. Press the tofu for 30 minutes to remove excess water. You can use a dedicated tofu press or wrap the block in a clean kitchen towel between two plates with heavy objects on top. After pressing, pat the tofu dry thoroughly with a clean kitchen towel or paper towels.
- Once pressed, cut the tofu in half horizontally, then cut it into 1-inch cubes. Pat the cubes dry again. Arrange these tofu cubes in a single layer on a rimmed baking sheet or large plate and set them aside.
Prepare Your Aromatics and Broccoli
- Cut 1 large head of broccoli (about 1 lb.) into small 1-inch florets. If your broccoli has a long stem, peel the tough outer skin, then slice the stem ¼-inch thick. Finely chop 1 scallion and set it aside; this will be your fresh garnish.
Whisk Up the Flavorful Sesame Sauce
- Scrape the skin from one 1-inch piece of ginger with a spoon, then grate it finely on a Microplane into a small bowl. Smash and peel 1 garlic clove, then grate it into the bowl with the ginger.
- To this bowl, add ¼ cup tamari or soy sauce, 2 Tbsp. light or dark brown sugar or pure maple syrup, 2 Tbsp. tahini, 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. toasted sesame oil, 1½ tsp. cornstarch, a pinch of kosher salt, and 3 Tbsp. water. Whisk until everything is well combined and creamy.
- Reserve 2 tablespoons of this perfectly whisked sauce. Pour the remaining sauce back into the small bowl and set aside.
Marinate and Coat the Tofu
- Take those beautifully pressed and cut tofu cubes. Sprinkle 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over the tofu and toss gently to coat. Pour the 2 tablespoons of reserved sauce over the tofu cubes and gently toss, ensuring every piece is coated. Let this marinate for 15-20 minutes.
- After marinating, scatter the remaining ¼ cup cornstarch over the tofu a tablespoon at a time, tossing after each addition and gently pressing the cornstarch into the tofu pieces until they are thoroughly coated on all sides.
Stir-Fry the Broccoli
- Warm 1 Tbsp. grapeseed oil or vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add the prepared broccoli florets and stems, season with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and ¼ tsp. freshly ground black pepper.
- Cook, tossing occasionally, until the broccoli is just tender-crisp, about 5 minutes. The broccoli should be vibrant green and slightly charred. Transfer the cooked broccoli to a plate and wipe out your skillet.
Pan-Fry the Crispy Tofu
- Heat the remaining ¼ cup grapeseed or vegetable oil in the same skillet over medium-high heat. When the oil is hot and starts to shimmer, reduce the heat to medium. Carefully add the cornstarch-coated tofu in a single layer. If your skillet isn't large enough, work in batches to avoid overcrowding, which can lead to soggy tofu.
- Cook, turning every 3–4 minutes, until each side of the tofu is beautifully golden brown and crispy, about 10–12 minutes total. Once achieved, transfer the crispy tofu to a clean kitchen towel or paper towels to drain any excess oil.
Assemble and Serve
- Pour out any remaining oil from the pan and give it a quick wipe. Return the pan to medium heat. Give the reserved sauce a quick whisk again if it has separated, then pour it into the hot pan.
- Cook the sauce until it thickens and begins to bubble, which should only take about 20 seconds. This creamy sauce will thicken quite quickly! Immediately remove the pan from the heat and add the perfectly cooked broccoli and crispy tofu back into the pan. Toss everything gently to coat it evenly in the luscious sauce.
- Garnish your exquisite Sesame Tofu & Broccoli with 1 Tbsp. toasted sesame seeds and the reserved finely chopped scallions. Serve immediately with fluffy steamed white rice or brown rice. Enjoy your crispy, flavorful, and unforgettable meal!
Nutrition
Notes
This recipe emphasizes pressing tofu for 30 minutes and a special pre-marination step for ultimate crispiness and deep flavor. Leftovers store well for 3-4 days; reheat in a skillet, oven, or air fryer for best texture. For a gluten-free dish, ensure you use tamari. Nutrition information is estimated based on common ingredients and serving sizes and may vary.