Just add a pot of rice and dinner is served!
Prep: 15 mins
Cook: 35 mins
Tofu Draining Time: 10 mins
Total: 60 mins
Servings: 4 servings
Yield: 5 1/2 cups tofu and broccoli
Making crispy tofu that isn’t battered and fried can be a challenge. Tofu, even the extra-firm variety, is extremely wet, which is why so many recipes have you jump through all kinds of hoops: pressing, patting dry, and double-frying among them. But this recipe is all about the easiest path to a light-crisp coating, without the hassle of deep-frying.
The tofu gets surprisingly crisp in the oven thanks to a light coating of cornstarch and a hot oven temperature. When coated in the thickened teriyaki glaze, it takes on that satisfying balance of a slightly crisp yet saucy exterior encasing a decadently tender interior.
Using teriyaki basting sauce gives the tofu an aromatic savoriness without requiring a bunch of different ingredients. The punchiness of the tofu is nicely contrasted by the just crisp, earthy broccoli which is just the right mix of toothsome and tender. Steam up a perfect pot of rice on the side and dinner is done!
Recipe Tips
- Make sure the teriyaki sauce is a thick glaze and not just a thin marinade that looks closer to soy sauce.
- If your tofu seems especially wet, it wouldn’t hurt to even pat the tops dry or leave a couple paper towels or a kitchen towel over the top to help sop up more moisture.
Ingredients
-
1 (14-ounce) package extra-firm tofu, drained and cut into 1-inch cubes
-
2 tablespoons canola oil, divided
-
4 1/2 tablespoons cornstarch
-
1 pound (1 1/2-inch) broccoli florets (about 7 cups)
-
1/2 teaspoon fine salt
-
1/2 teaspoon ground black pepper
-
1/3 cup teriyaki baste-and-glaze sauce (such as Kikkoman)
-
1/4 cup thinly sliced green onions
Steps to Make It
-
Gather the ingredients. Preheat the oven to 425 F.
-
Spread 1 (14-ounce) package extra-firm tofu, drained and cut into 1-inch cubes in an even layer on a kitchen towel or a double layer of paper towels and let drain for 10 to 15 minutes.
-
Gently toss together the drained tofu and 1 tablespoon canola oil in a medium bowl until evenly coated.
-
Spread 4 1/2 tablespoons cornstarch on a large plate and toss the tofu in the cornstarch until all sides are coated evenly. Transfer the tofu to one side of a parchment paper-lined rimmed baking sheet.
-
Toss together 1 pound broccoli florets (about 7 cups), 1/2 teaspoon fine salt, 1/2 teaspoon black pepper, and the remaining 1 tablespoon canola oil in a large bowl until evenly coated. Spread out the broccoli evenly on the other half of the baking sheet.
-
Bake until the tofu becomes crispy and the broccoli is browned in spots and tender, about 30 minutes, flipping the tofu and broccoli halfway through.
-
Heat 1/3 cup teriyaki baste-and-glaze sauce in a large nonstick skillet over medium. Cook, stirring often, until the sauce thickens to a loose jam consistency, 2 to 3 minutes. Add the tofu, stirring constantly, until fully coated in glaze, 1 to 2 minutes.
-
Remove from the heat and top with 1/4 cup thinly sliced green onions. Serve immediately with the broccoli.
How To Store
Leftovers hold up well for 2 days in the fridge. Reheat in the microwave, a 400 F oven or a 350 F air fryer.
Recipe Variations
- Serve this dish garnished with toasted sesame seeds or fresh cilantro.
- Swap in cauliflower, green beans, or even halved Brussels sprouts for the broccoli.
- If you don't have cornstarch, potato starch is a good substitute.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 241 |
| % Daily Value* | |
| Total Fat 13g | 16% |
| Saturated Fat 2g | 8% |
| Cholesterol 0mg | 0% |
| Sodium 1227mg | 53% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 5g | 18% |
| Total Sugars 6g | |
| Protein 14g | |
| Vitamin C 75mg | 374% |
| Calcium 337mg | 26% |
| Iron 3mg | 19% |
| Potassium 536mg | 11% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
