Crispy Sesame Tofu and Broccoli: Better Than Takeout!

Sometimes, that takeout craving hits hard, doesn’t it? But what if you could whip up something even better, healthier, and faster right in your own kitchen? I’m talking about Sesame Tofu and Broccoli that rivals your favorite restaurant, but without the mystery ingredients and the wait. This recipe will guide you through creating restaurant-quality Sesame Tofu and Broccoli at home, and I’ve got a special twist that takes the flavor to the next level.

Why You’ll Love This Sesame Tofu and Broccoli Recipe

This Sesame Tofu and Broccoli recipe is more than just a quick meal; it’s an explosion of flavor and texture that you’ll crave again and again.

Umami Boost: The secret ingredient is a touch of black bean garlic sauce added to the sesame sauce. It elevates the dish with a rich, complex umami dimension and subtle heat that balances the sweetness perfectly.

Taste Sensation: Get ready for an incredible flavor profile – a harmonious blend of sweet, savory, and nutty notes, all enhanced by that hint of umami.

Quick Weeknight Meal: This recipe comes together in minutes, making it ideal for busy weeknights when you need a delicious and satisfying meal fast.

Healthier Than Takeout: You control the ingredients, so you know exactly what you’re eating. Plus, it’s easily adaptable to be vegan and gluten-free.

Ingredients Needed

Here’s everything you’ll need to create this amazing Sesame Tofu and Broccoli:

1 (14-oz.) block extra-firm tofu
1 large head of broccoli (about 1 lb.)
1 scallion
1 (1″) piece ginger
1 garlic clove
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. plus ¼ cup cornstarch, divided
1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
1 Tbsp. plus ¼ cup grapeseed oil or vegetable oil, divided
¼ tsp. freshly ground black pepper
1 Tbsp. toasted sesame seeds
Steamed white or brown rice (for serving)

Ingredient Notes & Substitutions

Tofu: Extra-firm tofu is crucial for achieving that perfect crispy texture because it contains less water. Pressing it before cooking removes even more water. You can use a tofu press, or a DIY method of heavy books and paper towels. The drier the tofu, the crispier it will get.

Tamari vs. Soy Sauce: Tamari is a gluten-free alternative to soy sauce. If you’re not concerned about gluten, regular soy sauce works just fine.

Sweeteners: Brown sugar, maple syrup, honey, or agave can all be used to sweeten the sauce. Brown sugar adds a molasses-like depth, while maple syrup offers a slightly more delicate sweetness.

Oils: Grapeseed or vegetable oil are best for high-heat cooking due to their high smoke points. Avoid olive oil, as it can burn at high temperatures.

Black Bean Garlic Sauce: This savory, umami-rich condiment is made from fermented black beans, garlic, and often chili. Find it in Asian grocery stores or online. Some popular brands in the US include Lee Kum Kee and Dynasty.

How to Make Sesame Tofu and Broccoli

Step 1: Prepare the Tofu

Start by draining one 14-oz. block of extra-firm tofu. Pat it dry with a kitchen towel to remove excess water. Cut the tofu in half horizontally, then into 1″ cubes. Pat the cubes dry again. Arrange the tofu cubes in a single layer on a rimmed baking sheet or large plate. Pressing and drying is key for that crispy texture. You’ll notice the tofu becomes slightly denser and changes color as you press out the water. It should feel firm and springy to the touch.

Step 2: Prep the Broccoli

Cut 1 large head of broccoli (about 1 lb.) into small 1″ florets. If the broccoli has a long stem, peel the tough outer skin to reveal the lighter, tender core. Slice the peeled stem ¼” thick. Finely chop 1 scallion and set aside for serving.

Step 3: Make the Sauce

To make the sauce, scrape the skin from one 1″ piece of ginger with a spoon and grate it into a small bowl. Smash and peel 1 garlic clove and grate it into the bowl with the ginger. 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 everything together until well combined. Set the sauce aside. You’ll notice a wonderful aroma as the ginger and garlic mingle with the other ingredients.

Step 4: Coat the Tofu

Sprinkle 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over the tofu and toss to coat. Scatter the remaining ¼ cup cornstarch over the tofu a tablespoonful at a time, tossing after each addition and gently pressing into the tofu pieces. Ensure the tofu is well coated on all sides. The cornstarch helps to create a crispy exterior when the tofu is cooked. The tofu should now have a light, powdery coating.

Step 5: Cook the Broccoli

Warm 1 Tbsp. grapeseed oil or vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add the broccoli, season with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and ¼ tsp. freshly ground black pepper, and cook, tossing occasionally, until just tender, about 5 minutes. The broccoli should be vibrant green and slightly softened.

Step 6: Crisp the Tofu

Heat the remaining ¼ cup grapeseed or vegetable oil in the same skillet over medium-high heat. When the oil is hot (it will start to shimmer), reduce the heat to medium and add the tofu in a single layer. Work in batches if needed to avoid overcrowding the pan. Cook, turning every 3–4 minutes, until golden brown all over, 10–12 minutes total. Transfer the crispy tofu to a clean kitchen towel or paper towels to drain. Listen for that satisfying sizzle as the tofu crisps up in the pan!

Step 7: Combine and Serve

Pour out any remaining oil in the pan and wipe it out. Return the pan to medium heat. Whisk the reserved sauce if it has separated, then pour it into the pan and cook until thickened and bubbling, about 20 seconds. Immediately remove the pan from the heat and add the broccoli and tofu; toss to coat. Garnish the tofu and broccoli with 1 Tbsp. toasted sesame seeds and the reserved scallions. Serve immediately with steamed white rice or brown rice.

Pressing Tofu for Perfect Crispiness

Pressing tofu is essential for achieving that coveted crispy exterior. Removing excess water allows the tofu to brown properly in the pan instead of steaming.

Using a Tofu Press: If you have a tofu press, simply place the tofu block inside and tighten the press according to the manufacturer’s instructions. This gently squeezes out the excess water.

DIY Method: If you don’t have a tofu press, you can use a DIY method. Wrap the tofu block in several layers of paper towels. Place it on a plate or cutting board and top it with a heavy object, such as books or cans. Let it press for at least 30 minutes.

Properly pressed tofu will be noticeably firmer and denser, with a slightly wrinkled surface. You’ll also see a significant amount of water released.

If you love tofu as much as we do, you should try this marinated tempeh bowl recipe!

Storing and Reheating Sesame Tofu and Broccoli

To maintain the best quality, here’s how to store and reheat your Sesame Tofu and Broccoli:

Storing: Allow the dish to cool completely before storing. Transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.

Reheating: For the best results, reheat on the stovetop to maintain crispiness. You can also microwave it, but the texture may be softer. When reheating on the stovetop, add a splash of water or broth to prevent sticking. I don’t recommend freezing this dish, as it can negatively affect the texture of the tofu and broccoli.

Pro Tips & Troubleshooting

Pro Tips

Use extra-firm tofu and press it well for the crispiest results.

Don’t overcrowd the pan when cooking the tofu to ensure even browning.

Toast sesame seeds for enhanced flavor. Simply place them in a dry pan over medium heat for a few minutes, until golden and fragrant.

Adjust the amount of black bean garlic sauce to your spice preference.

Serve immediately for the best texture.

Use a wok or large skillet for best results.

Common Mistakes to Avoid

Not pressing the tofu sufficiently, resulting in soggy tofu.

Overcooking the broccoli, making it mushy.

Adding too much sauce, causing the dish to become too sweet or salty.

Skipping the cornstarch coating on the tofu, preventing crisping.

Overcrowding the pan, leading to uneven cooking.

Serving & Storage

Serving Ideas

Serve with steamed white or brown rice.

Garnish with extra sesame seeds and chopped scallions.

Add a side of kimchi or other pickled vegetables for a contrasting flavor.

Serve with a drizzle of chili oil for extra heat.

Storage and Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat on the stovetop or in the microwave.

The sauce can be made ahead of time and stored in the refrigerator for up to 2 days.

Tofu can be pressed and cubed a day in advance.

Conclusion

This Sesame Tofu and Broccoli recipe is a winner because it’s delicious, quick, healthy, and easy to make. The unique twist of black bean garlic sauce adds an incredible depth of flavor that you won’t find in typical takeout. Even if you’re a beginner in the kitchen, this recipe is straightforward and foolproof. Feel free to experiment with different vegetables or spice levels to make it your own. Print this recipe or share it with your friends – they’ll thank you for it!

If you are looking for another quick meal, then you have to try this vegetable teriyaki bowl recipe!

FAQ

What is the best type of tofu to use and how should it be pressed?

Extra-firm tofu is the best choice because it has less water content. Press it using a tofu press or a DIY method with heavy objects for at least 30 minutes to remove excess water and ensure optimal crispiness. For more information, see this article about how to press tofu.

Can I substitute other vegetables for broccoli?

Yes, bell peppers, snap peas, or carrots are good alternatives. Adjust the cooking time accordingly to ensure they are tender-crisp.

How can I make this recipe spicier?

Add more black bean garlic sauce, chili flakes, or a drizzle of chili oil to increase the heat level.

Is this recipe vegan and gluten-free?

Yes, it is vegan. Use tamari instead of soy sauce to ensure it is gluten-free. To learn more about the health benefits of broccoli, visit this Medical News Today article.

How do I properly store and reheat leftovers of sesame tofu and broccoli?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop for best results, or in the microwave if you’re short on time.

What are some good serving suggestions and pairings for this dish?

Serve with steamed white or brown rice. Garnish with extra sesame seeds and chopped scallions. A side of kimchi or other pickled vegetables can provide a nice contrasting flavor.

How can I prevent the tofu from sticking to the pan?

Use a non-stick pan and enough oil. Ensure the pan is hot before adding the tofu. If you want to try a soup, then this celery soup is for you!