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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.