Sesame Tofu with Pan-Seared Broccoli and Rice

Charlotte LeBarron

In the lineup of protein, tofu is the kid that always gets picked last; if any product needs a rebranding, it’s this one. With a delectably sweet sesame sauce and lots of garlic, we hope this recipe will have you giving tofu the second chance it deserves.

Begin by pressing the tofu by placing a 14 oz block of extra-firm tofu on a stack of folded paper towels on top of a plate. Place more paper towels on top, cover with a second plate, and weigh the top plate down with cans or a pot of water. Press the tofu for at least 30 minutes to extract excess moisture. For the sauce, combine ¼ cup soy sauce, 2 Tbsp water, 1 Tbsp sesame oil, 2 Tbsp brown sugar, 2 Tbsp rice vinegar, 2 Tbsp dried or grated ginger, 4 cloves of minced garlic, and 1 Tbsp cornstarch. Cut the pressed tofu into 1/2-inch cubes and season with a pinch of salt. Sprinkle 1 Tbsp cornstarch onto a plate and coat the cubes. Put ½ pound fresh broccoli in a pan with 1 Tbsp oil, 1 chopped scallion, and 1 clove minced garlic. Cook until tender and crispy around the edges. Put 1 Tbsp oil, 1 chopped scallion, and 1 clove minced garlic in another pan. Let it simmer for a few minutes. Add the prepared tofu, turning every few minutes until it turns golden and crispy on each side. Turn the pan with the broccoli down to low and add in the prepared sauce. Simmer for a few minutes until the sauce thickens. Shut off the heat and mix in the cooked tofu. Serve the tofu and broccoli over cooked rice, topped with chopped scallions and a sprinkle of sesame seeds.

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