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Crispy Baked Tofu with Broccoli and Brown Rice

ByThe Diet Organic Kitchen

Tofu gets a bad reputation mainly because it is often cooked wet. Pressing out some of its water and baking it at high heat gives you cubes with crisp edges and a soft middle that soak up a simple soy-ginger glaze.

Broccoli roasts on the same tray, so the whole dinner needs one pan and a pot of rice. It is a good template recipe: once you know the method, you can change the vegetables and the sauce to suit what you have.

Crispy Baked Tofu with Broccoli and Brown Rice
Photo: Miscellaneous contributor via Wikimedia Commons (CC BY-SA 4.0)
Crispy Baked Tofu with Broccoli and Brown Rice

Crispy Baked Tofu with Broccoli and Brown Rice

Tofu gets a bad reputation mainly because it is often cooked wet. Pressing out some of its water and baking it at high heat gives you cubes with crisp edges and a soft middle that soak up a simple soy-ginger glaze.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

  • 1 block (14–16 oz / 400–450 g) extra-firm organic tofu drained
  • 1 tbsp cornstarch
  • 2 tbsp olive oil or neutral oil divided
  • 1 large head broccoli cut into florets
  • 1/4 tsp fine sea salt
  • 3 tbsp soy sauce or tamari
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger grated
  • 1 clove garlic grated
  • 3 cups cooked brown rice for serving
  • 1 tbsp sesame seeds for serving
  • 2 green onions sliced

Method
 

  1. Heat the oven to 425°F (220°C). Line a large sheet pan with parchment.
  2. Wrap the tofu in a clean kitchen towel and set something heavy on top, such as a skillet with a few cans in it. Press for 15 minutes.
  3. Cut the tofu into 3/4-inch cubes. Toss them gently with 1 tablespoon of oil, then sprinkle with the cornstarch and toss again until no dry powder remains.
  4. Spread the tofu on one half of the pan. Toss the broccoli with the remaining oil and the salt and spread it on the other half, keeping everything in a single layer.
  5. Bake for 25–30 minutes, turning the tofu and stirring the broccoli halfway, until the tofu is golden and crisp at the edges and the broccoli is browned in spots.
  6. Meanwhile, whisk the soy sauce, maple syrup, vinegar, sesame oil, ginger and garlic in a large bowl.
  7. Tip the hot tofu into the sauce and toss to coat. Serve over the rice with the broccoli, and scatter with sesame seeds and green onions.

Notes

  • Extra-firm tofu holds its shape best. Silken or soft tofu will fall apart in this recipe.
  • Toss the tofu in the sauce just before serving; if it sits too long, it loses its crunch.

Why press the tofu?

Tofu is packed in water, and that water turns to steam in the oven, which keeps the surface soft. Fifteen minutes under a weight removes enough moisture for browning. If you are short on time, pat the cubes very dry with a towel instead; the result is slightly less crisp but still good.

Changing the sauce

The glaze is a starting point. For a peanut version, whisk 2 tablespoons of smooth peanut butter with the soy sauce, lime juice instead of vinegar, and a splash of hot water. For a sweet-sour version, use orange juice and a little honey. A spoonful of chili garlic sauce works with any of them. Whatever you choose, keep the sauce fairly concentrated; the tofu is tossed in it at the end, and a watery glaze undoes the crisp edges you worked for.

Variations and swaps

  • Use green beans, cauliflower or halved Brussels sprouts instead of broccoli.
  • Serve over quinoa or rice noodles.
  • Add a pinch of chili flakes or a teaspoon of chili sauce to the glaze.

Storing and reheating

Keep leftovers refrigerated for up to 3 days, with the rice in a separate container if possible. Re-crisp the tofu in a hot oven or air fryer for 5–8 minutes rather than the microwave.

Questions readers ask

Can I skip the cornstarch?

Yes, but the cornstarch is what gives the light crisp coating. Arrowroot works the same way.

Is tamari the same as soy sauce?

It is a similar Japanese-style soy sauce; many brands are made without wheat, so check the label if that matters to you.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.

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