Ingredients
- Extra-Firm Tofu (1 (14-ounce) block): It’s crucial to use extra-firm tofu, as it holds its shape best during baking and will yield the crispiest results after being pressed.
- Broccoli (1 large head, about 1 ½ pounds): Fresh, vibrant broccoli florets provide a wonderful texture and a dose of green goodness.
- Low-Sodium Soy Sauce or Tamari (⅓ cup): This is the salty, umami-rich backbone of our marinade. Use tamari for a gluten-free option.
- Rice Vinegar (2 tablespoons): Adds a bright, tangy acidity that cuts through the richness and balances the flavors.
- Toasted Sesame Oil (1 tablespoon): Lends a deep, nutty, and aromatic flavor that is essential for an Asian-inspired dish.
- Maple Syrup or Honey (1 tablespoon): Provides a touch of sweetness to balance the salty and tangy elements of the marinade.
- Fresh Ginger (1 tablespoon, grated): Offers a warm, zesty, and slightly spicy kick that brightens the entire dish.
- Fresh Garlic (3 cloves, minced): Delivers a pungent, savory aroma and flavor that is fundamental to the marinade.
- Cornstarch (2 tablespoons): This is the secret weapon for achieving an unbelievably crispy tofu exterior.
- Avocado Oil or other neutral high-heat oil (2 tablespoons): A neutral oil with a high smoke point is needed for roasting at high temperatures without burning.
- Sesame Seeds (1 tablespoon, for garnish): Toasted sesame seeds add a final nutty crunch and visual appeal.
- Scallions (2, thinly sliced, for garnish): Provides a fresh, mild oniony bite and a pop of color at the end.
Instructions
- Press the Tofu (The Most Important Step): This step is non-negotiable for crispy tofu. Remove the tofu from its packaging and drain all the water. Wrap the block in several layers of paper towels or a clean kitchen towel. Place it on a plate and put something heavy on top—a cast-iron skillet, a few cookbooks, or a couple of large cans work perfectly. Let it press for at least 30 minutes, though an hour is even better. The goal is to remove as much excess water as possible, which allows the tofu to get crispy instead of steaming in the oven. Once pressed, unwrap the tofu and cut it into 1-inch cubes.
- Prepare the Marinade and Preheat the Oven: While the tofu is pressing, preheat your oven to 425°F (220°C). Position a rack in the center of the oven. In a medium-sized bowl, whisk together the low-sodium soy sauce (or tamari), rice vinegar, toasted sesame oil, maple syrup, grated ginger, and minced garlic. This mixture will serve as both a marinade for the tofu and a finishing sauce for the dish.
- Marinate the Tofu: Place the pressed and cubed tofu into a large bowl. Sprinkle the 2 tablespoons of cornstarch over the tofu and toss gently until each cube is lightly and evenly coated. This cornstarch layer is what will create that crave-worthy crispy crust. Pour about half of the prepared marinade over the cornstarch-coated tofu. Toss gently again to ensure all the pieces are well-covered. Set the remaining marinade aside for later; this will be your flavorful sauce to drizzle over the finished dish.
- Prepare the Broccoli: Cut the large head of broccoli into bite-sized florets. Try to keep them relatively uniform in size to ensure they cook evenly. Place the broccoli florets in the same bowl you used for the tofu (no need to wash it) and drizzle them with the 2 tablespoons of avocado oil. Toss well to coat, and season with a pinch of salt and black pepper if desired.
- Arrange on the Sheet Pan: Line a large, rimmed baking sheet with parchment paper for easy cleanup. This is a simple step that you will thank yourself for later. Spread the marinated tofu cubes onto one half of the prepared baking sheet, ensuring they are in a single layer and not touching each other. This space is crucial for air circulation, which helps the tofu roast and crisp up rather than steam.
- First Roast – Tofu Only: Place the sheet pan in the preheated oven and roast the tofu for 15 minutes. This initial roasting period gives the tofu a head start in becoming wonderfully golden and crispy.
- Second Roast – Add the Broccoli: After 15 minutes, carefully remove the sheet pan from the oven. Arrange the oil-coated broccoli florets on the other half of the sheet pan, spreading them into a single even layer. Return the pan to the oven and continue to roast for another 15-20 minutes. The dish is done when the tofu is deeply golden brown and crispy on the edges, and the broccoli is tender-crisp with some delicious charring on the tips.
- Combine and Sauce: Once out of the oven, transfer the roasted tofu and broccoli to a large serving bowl. Drizzle the reserved marinade (the half you set aside earlier) over the hot ingredients. Gently toss everything together to coat it in the glossy, flavorful sauce.
- Garnish and Serve: Immediately transfer the sauced tofu and broccoli to plates or a serving platter. Garnish generously with the toasted sesame seeds and thinly sliced scallions before serving warm.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 350