Roasted Tofu with Broccoli
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just about an hour and tastes restaurant quality. The tofu gets wonderfully crispy on the outside while the broccoli caramelizes to perfection, all tossed in a ginger garlic sauce that's savory, slightly sweet, and totally addictive. I love that broccoli is packed with vitamin C and fiber, making this dish as nutritious as it is delicious. Best of all, it's budget friendly and uses simple pantry staples you probably already have on hand. Whether you're cooking for yourself or impressing guests, this roasted tofu and broccoli combo never disappoints.
Ella x
Ingredients
- 2 blocksextra-firm tofu(pressed and cubed into 3/4-inch pieces)
- ½ kgfresh broccoli(cut into bite-sized florets)
- 3 tablespoonssesame oil
- 3 tablespoonslow-sodium soy sauce
- 1½ tablespoonsrice vinegar
- 2 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 1½ tablespoonsmaple syrup
- 1½ tablespoonscornstarch
- 2 tablespoonsolive oil
- 1 teaspoonred pepper flakes(optional)
- 2 tablespoonswhite sesame seeds(for garnish)
- 2green onions(sliced for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). While preheating, wrap the pressed tofu blocks in clean kitchen towels and place a heavy object on top for 10-15 minutes to remove excess moisture.
Tip: Pressing tofu ensures it becomes crispy rather than soggy during roasting.
- 2
Cut the pressed tofu into 3/4-inch cubes and toss with 1.5 tablespoons of olive oil and a pinch of salt. Spread evenly on a baking sheet lined with parchment paper.
Tip: Don't overcrowd the pan; give tofu pieces space to crisp up on all sides.
- 3
On a separate baking sheet, toss the broccoli florets with the remaining 0.5 tablespoon of olive oil, salt, and pepper. Arrange in a single layer.
- 4
Place both baking sheets in the oven and roast for 25-30 minutes, stirring the tofu halfway through cooking, until the tofu is golden brown and the broccoli is tender with charred edges.
Tip: Stir the broccoli halfway through as well for even browning.
- 5
While the vegetables roast, prepare the glaze by whisking together soy sauce, rice vinegar, sesame oil, maple syrup, minced ginger, minced garlic, and cornstarch in a small bowl until smooth and well combined.
Tip: The cornstarch will help thicken the glaze and coat the vegetables evenly.
- 6
Once the tofu and broccoli are roasted, transfer them to a large bowl. Pour the prepared glaze over the top and toss gently but thoroughly to coat all pieces.
Tip: Gentle tossing prevents the tofu from crumbling while ensuring even coating.
- 7
Return the glazed tofu and broccoli to the oven for 3-5 minutes to allow the glaze to set and become slightly sticky.
- 8
Transfer to a serving dish and garnish with sesame seeds, sliced green onions, and red pepper flakes if desired. Serve immediately while warm.
Tip: Serve over steamed rice or quinoa for a complete meal.
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