Grilled Tofu with Broccoli

Instructions

1. 1

   Press tofu between paper towels with a heavy weight for 15 minutes to remove excess moisture. Cut pressed tofu into 1-inch thick rectangular slabs.

   Tip: Pressing tofu is crucial for achieving a crispy exterior when grilled.

2. 2

   In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, minced ginger, minced garlic, and maple syrup to create the glaze. Set aside.

   Tip: Make the glaze ahead of time so flavors can meld together.

3. 3

   Dust tofu slabs lightly with cornstarch on both sides. Heat vegetable oil in a large skillet or grill pan over medium-high heat until shimmering.

   Tip: Cornstarch helps create a golden, crispy crust on the tofu.

4. 4

   Working in batches if needed, grill tofu slabs for 4-5 minutes per side until golden brown and lightly charred. Transfer to a plate.

   Tip: Don't move the tofu too early; let it develop a crust before flipping.

5. 5

   In the same hot pan, add broccoli florets and cook for 5-6 minutes, stirring occasionally, until the florets are tender-crisp with charred edges.

   Tip: High heat creates beautiful caramelization and brings out the broccoli's natural sweetness.

6. 6

   Return tofu to the pan with the broccoli. Pour the prepared glaze over both ingredients and toss gently for 2 minutes until everything is well coated and heated through.

   Tip: Toss gently to avoid breaking the delicate tofu slabs.

7. 7

   Sprinkle with sesame seeds, sliced green onions, and red pepper flakes. Serve immediately over steamed rice or quinoa if desired.

   Tip: Serve right away while the tofu is still warm and the glaze is sticky.