Save A flavorful, budget-friendly vegetarian dish featuring crispy tofu and tender broccoli tossed in a savory sesame sauce, served over steamed rice.
I remember the first time I made this sesame tofu & broccoli with rice, the aroma filled the kitchen and everyone gathered around excitedly. It has quickly become a favorite for both busy evenings and relaxed weekends.
Ingredients
- Firm tofu: 400 g, drained and pressed
- Soy sauce: 2 tbsp (for marinade)
- Cornstarch: 1 tbsp (for coating tofu)
- Sesame oil: 1 tbsp (for cooking tofu)
- Broccoli: 1 large head, cut into florets (about 350 g)
- Carrots: 2 medium, sliced (optional)
- Garlic: 2 cloves, minced
- Fresh ginger: 1 tbsp, grated
- Soy sauce: 3 tbsp (for sauce)
- Maple syrup or honey: 2 tbsp
- Rice vinegar: 1 tbsp
- Toasted sesame oil: 1 tbsp (for sauce)
- Cornstarch slurry: 1 tbsp cornstarch mixed with 2 tbsp water
- Sesame seeds: 1 tbsp (plus extra for garnish)
- Rice: 250 g (1 1/4 cups) uncooked jasmine or long-grain rice
- Water: 500 ml (2 cups)
- Salt: 1/2 tsp
- Spring onions: 2, sliced (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/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.
Save Whenever we make this recipe, the whole family enjoys customizing their bowls with extra sesame seeds or spicy sauce. It brings us together for a vibrant, homemade meal.
Required Tools
Saucepan for rice, large nonstick skillet or wok, mixing bowls, knife and cutting board, spatula
Allergen Information
Contains soy and sesame, is dairy- and egg-free. Use gluten-free soy sauce or tamari if needed.
Nutritional Information
Per serving: Calories: 370, Total Fat: 12 g, Carbohydrates: 49 g, Protein: 15 g
Save This colorful dish is perfect for easy weeknight dinners or lunch prep. Enjoy the bold sesame sauce and those irresistible tofu bites.
Recipe FAQ
- → How can I ensure the tofu gets crispy?
Press the tofu well to remove excess moisture, coat it lightly with cornstarch, and cook in hot sesame oil, turning gently until all sides are golden.
- → Can I substitute the broccoli with other vegetables?
Yes, cauliflower or bell peppers make great alternatives and add variety to the dish’s texture and flavor.
- → What type of rice works best with this dish?
Jasmine or long-grain rice provides a fragrant, fluffy base that complements the sesame tofu and broccoli well.
- → How do I make the sauce thicker?
Mix cornstarch with water to form a slurry and stir it into the sauce over heat until it thickens to coat the tofu and vegetables evenly.
- → Is there a way to add some heat to this meal?
Adding chili flakes or sriracha during the stir-fry or as a garnish will introduce a spicy kick to the flavors.
- → Can this be prepared vegan-friendly?
Yes, replacing honey with maple syrup keeps the dish fully plant-based without altering the taste.