Sesame Coated Tofu with Spicy Broccoli
Transform dinner into a vibrant, plant-based delight with this Sesame Coated Tofu with Spicy Broccoli recipe! Crispy, golden tofu cubes are coated in a savory sesame crust, perfectly balanced with tender-crisp broccoli infused with garlic, ginger, and a kick of chili flakes. A hint of honey or maple syrup adds a subtle sweetness, making this dish a harmonious blend of bold and delicate flavors. Ready in just 35 minutes, it's the ultimate quick and healthy dinner option that's both vegan-friendly (with simple substitutions) and packed with protein. Serve it over steamed rice for a satisfying meal that will impress your taste buds and dinner guests alike!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 3 cloves garlic
- 3 tablespoons cornstarch
- 4 tablespoons white sesame seeds
- 300 grams broccoli florets
- 1 tablespoon ginger
- 1 teaspoon chili flakes
- 2 scallions
- 2 tablespoons vegetable oil
- 1 tablespoon honey (or maple syrup for vegan option)
- 2 tablespoons water
Instructions
Press the tofu between two plates to remove excess moisture for about 10 minutes, then cut into 1-inch cubes.
In a bowl, mix 2 tablespoons of soy sauce with 1 tablespoon of sesame oil. Add the tofu cubes and let marinate for 10 minutes while preparing other ingredients.
Peel and mince the garlic and ginger. Slice the scallions thinly, separating the white and green parts.
In a separate small bowl, mix the cornstarch and white sesame seeds. Toss the marinated tofu cubes in this mixture until evenly coated.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Place the coated tofu cubes into the skillet and cook for 3-4 minutes on each side, until golden and crispy. Remove and set aside.
In the same skillet, add another tablespoon of vegetable oil. Sauté the minced garlic, ginger, and chili flakes for 1-2 minutes until fragrant.
Add the broccoli florets to the skillet. Cook for 4-5 minutes, stirring frequently, until they are tender but still crisp.
Stir in 1 tablespoon of soy sauce, 1 tablespoon of honey (or maple syrup), and 2 tablespoons of water. Cook for another 2-3 minutes, allowing the sauce to coat the broccoli evenly.
Add the crispy tofu back to the skillet and toss everything together gently. Cook for an additional 1-2 minutes to combine flavors.
Garnish the dish with the sliced green parts of the scallions. Serve hot over steamed rice or enjoy as is!
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1900 mg | 83% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 26.8 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1165 mg | 90% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1100 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
