Name: Sesame Tofu With Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 16 ounces super firm tofu (patted dry) OR extra firm tofu (pressed), cut into 12 equal-sized rectangles; 1 bunch of broccoli, cut into small florets (about 4 cups); ¼ cup soy sauce ((sub tamari for gluten-free)); ¼ cup maple syrup (or agave); 3 Tablespoons rice vinegar; 3 cloves garlic, grated or finely minced; 1 rounded teaspoon grated ginger root; 1 teaspoon toasted sesame oil (for oil-free, omit or sub 1 Tbsp tahini); pinch of red pepper flakes, optional; 1 Tablespoon corn starch or arrowroot dissolved in ⅓ cup water; 3 Tablespoons sesame seeds; 2 green onions, sliced

Sesame tofu with broccoli comes together in 30 minutes and tastes better than take-out! I'll show you how to get the amazing, meaty texture you want from tofu, without oil. From tofu-lovers to skeptics, flavorful sesame tofu and broccoli is always a hit! Gluten-free and vegan.

Sticky Sesame Tofu With Broccoli in a gray bowl with noodles and chop sticks in background.

Why You'll Love Sesame Tofu!

A one-pot dinner is always great. And when it contains chewy, satisfying tofu, Asian-inspired sesame sauce, AND perfectly cooked broccoli? So much to love!

This Sesame Tofu and Broccoli is omnivore-approved and a go-to weeknight meal in our house. You'll love the meaty texture that high-heat broiling gives the tofu.

Sticky sesame tofu couldn't be easier to make. You'll have this dish on the table in less time than it would take to order take-out!

Jump to:

Why You'll Love Sesame Tofu!
Ingredients
Tips for Selecting and Preparing Tofu
How to Make Sesame Tofu
Tips for Serving
How to Store
Equipment
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Recipe
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Ingredients

Tofu - see details below on different types of tofu and how they affect this recipe. My favorite for this preparation is super firm tofu.
Broccoli - fresh broccoli is best but in a pinch you could use frozen; you'll need about 4 cups of florets.
Soy sauce or tamari - look for certified gluten-free tamari if needed.
Maple syrup - this is the "sticky" part of our sauce.
Rice vinegar - either plain or seasoned rice vinegar.
Ginger - select a fresh, thumb-size piece of ginger root. As ginger ages it dries out and won't lend as much flavor.
Toasted sesame oil - adds great flavor to the sauce; for oil-free diets, you can replace this with tahini (ground sesame seeds).

See recipe card below for amounts and full instructions.

Tips for Selecting and Preparing Tofu

For the high-heat cooking method I'm sharing today, if you're using a typical extra-firm tofu that comes packed in water, you'll get the best results if you press the tofu for about 30 minutes before cooking.

However, if you have access to a SUPER-firm tofu, like the vacuum-packed one available at Trader Joe's, all you need to do is pat it dry. That particular tofu is much more dense and contains very little water.

Super-firm tofu ideal for recipes like this because it not only saves time (since you don't have to press it first), but it's also sturdier and holds up well during flipping and stirring.

To summarize:

extra-firm tofu ---> press it first. Here are awesome instructions for pressing tofu (video).
super-firm tofu (low water content) ---> no need to press!

close up photo of extra saucy tofu stacked on a plate. — For the batch you see above we skipped the broccoli and had a little extra sauce!

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How to Make Sesame Tofu

a 3-photo collage showing the steps to cook tofu and broccoli with sticky sesame sauce.

First, dissolve the corn starch in water. In a separate bowl whisk together the other sauce ingredients. Set both aside Preheat a large, oven-safe skillet over medium heat, and preheat the oven broiler. Wet your fingers and flick a bit of water into the pan. If the water beads and dances across the surface, the pan is fully preheated. Place each piece of tofu in the pan, turn off the eye, and transfer the pan to the oven. Broil until the tops are golden, about 8 minutes. Flip the tofu and broil for another 6 to 8 minutes.
Transfer the pan to the stove top and turn the eye on medium-low. Slide an oven mitt onto the hot handle so that no one accidentally grabs it! Add the broccoli to the pan.
Combine the corn starch slurry with the sauce, and pour over the tofu and broccoli. Cook for about 5 minutes or until the sauce has thickened and the broccoli is crisp-tender. Garnish and serve.

Tips for Serving

The sauce in this recipe is flavorful, so a little goes a long way. Since the inside of the tofu isn't seasoned, we want the saucy exterior to be bold enough to carry flavor through every bite.

Here's the catch, though. As the recipe is written, there's plenty of sauce for eating the tofu and broccoli alone or with a small bowl of rice. But if you want a LOT of sauce, enough to coat a pot-full of noodles, for example, you'll want to double or triple the amount of sauce.

Want to stretch the recipe farther to feed more people or have leftovers? Add two cups of cooked chickpeas to the pot when the broccoli is almost done. Then, cover and let the beans heat through. It's a delicious combination!

As an alternative to broccoli, serve sesame tofu with baby spinach, bok choy or kale.

close up photo of tofu and broccoli in a serving bowl.

How to Store

Store leftover sesame tofu in the refrigerator for up to 4 days. The recipe makes a small amount so I doubt you'll need to freeze it! But just in case, it is freezer-friendly.

Equipment

You'll need a large, heavy-bottom, oven-safe pan for this recipe. If you're in need of one, I can recommend this Cuisinart 5.5 quart saute pan. I've been using mine daily for several years. It's surprisingly durable, versatile, and easy to clean.