Unusual for me to use tofu, but this way it turns out with crispy edges that are good, and the sauce to put on top is great! It looks like a ton of steps, with all the chunks of ingredients, but everything comes together easily while you wait for other steps.

Ingredients:

Tofu:

• 1 block extra firm tofu
• 1 tablespoon cornstarch
• 1 1/2 tablespoons extra virgin olive oil
• 1 tablespoon soy sauce
• 1 tablespoon honey

Broccoli:

• 1 head broccoli, cut into florets
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, minced
• 1 teaspoon kosher salt

Sauce:

• 1/4 cup soy sauce
• 1 tablespoon toasted sesame oil
• 2 tablespoons water
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 2 tablespoons packed light brown sugar
• 1 clove garlic, minced

For serving:

• 1/4 cup sliced scallions
• 1 teaspoon sesame seeds (skipped those!)
• cooked rice or other grain like quinoa

To get started, take the tofu out of the package, pat it dry with paper towels, then wrap it in more paper towels, put it between two plates, and put some weight on top for half an hour to press out additional moisture. While this is setting, you can prepare the sauce for the tofu, and get the broccoli ready.

Preheat oven to 400 degrees. Line a baking sheet with a silpat/parchment/foil, and lightly grease before setting aside. In a small bowl, whisk together the olive oil, soy sauce, and honey for the tofu, then set aside.

On half the baking sheet, combine the broccoli, olive oil, and garlic, tossing to coat the broccoli, and spreading it in a single layer. Sprinkle with the salt.

Once the tofu has been drained, slice into 1″ cubes and put in a medium bowl. Sprinkle with the 1 tablespoon of cornstarch, tossing to coat, then pour the oil/soy/honey mixture on top and toss again.

Spread on the other half of the baking sheet. Bake for 30-35 minutes, flipping once halfway through to make sure everything crisps up evenly. The start of the baking time is a good time to get some rice water heating on the stove!

While the tofu and broccoli bake, prepare the sauce. In a medium saucepan, whisk together the soy sauce, sesame oil, water, and vinegar. Place the cornstarch in a small dish and stir in 2-3 tablespoons of the soy/oil/water/vinegar mixture, stirring until no clumps of cornstarch remain.

Pour the cornstarch mixture back into the pot with the rest of the sauce ingredients. Place over medium heat and bring to a boil, stirring frequently, and cook until thickened.

When everything’s ready, serve the tofu and broccoli over rice, drizzled in a bit of the sauce and with the scallions and sesame seeds (if desired) sprinkled on top.

Crispy Baked Tofu with Brocolli

From Savory Simple.

Tofu:

• 1 block extra firm tofu
• 1 tablespoon cornstarch
• 1 1/2 tablespoons extra virgin olive oil
• 1 tablespoon soy sauce
• 1 tablespoon honey

Broccoli:

• 1 head broccoli, cut into florets
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, minced
• 1 teaspoon kosher salt

Sauce:

• 1/4 cup soy sauce
• 1 tablespoon toasted sesame oil
• 2 tablespoons water
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 2 tablespoons packed light brown sugar
• 1 clove garlic, minced

For serving:

• 1/4 cup sliced scallions
• 1 teaspoon sesame seeds
• cooked rice or other grain like quinoa

To get started, take the tofu out of the package, pat it dry with paper towels, then wrap it in more paper towels, put it between two plates, and put some weight on top for half an hour to press out additional moisture. While this is setting, you can prepare the sauce for the tofu, and get the broccoli ready.

Preheat oven to 400 degrees. Line a baking sheet with a silpat/parchment/foil, and lightly grease before setting aside. In a small bowl, whisk together the olive oil, soy sauce, and honey for the tofu, then set aside.

On half the baking sheet, combine the broccoli, olive oil, and garlic, tossing to coat the broccoli, and spreading it in a single layer. Sprinkle with the salt.

Once the tofu has been drained, slice into 1″ cubes and put in a medium bowl. Sprinkle with the 1 tablespoon of cornstarch, tossing to coat, then pour the oil/soy/honey mixture on top and toss again. Spread on the other half of the baking sheet. Bake for 30-35 minutes, flipping once halfway through to make sure everything crisps up evenly. The start of the baking time is a good time to get some rice water heating on the stove!

While the tofu and broccoli bake, prepare the sauce. In a medium saucepan, whisk together the soy sauce, sesame oil, water, and vinegar. Place the cornstarch in a small dish and stir in 2-3 tablespoons of the soy/oil/water/vinegar mixture, stirring until no clumps of cornstarch remain. Pour the cornstarch mixture back into the pot with the rest of the sauce ingredients. Place over medium heat and bring to a boil, stirring frequently, and cook until thickened.

When everything’s ready, serve the tofu and broccoli over rice, drizzled in a bit of the sauce and with the scallions and sesame seeds sprinkled on top.