Sesame Tofu & Broccoli

This recipe will convert any (alleged) tofu haters in your household. In this vegetarian version of a Chinese-American favorite, oven-baked tofu gets tossed in a savory, sweet, and slightly spicy sauce along with crisp-tender broccoli, then topped with toasty sesame seeds and scallions. With just a few minutes of hands-on time and a side of steamed white rice, you’ll be on your way to a saucy, crowd-pleasing weeknight dinner. This dish is a simple stir-fry at its core, but the success of the recipe depends on the texture of the tofu. Follow these tofu tips to get it just right.

Get the right kind of tofu:
Extra-firm tofu will give you the ideal meaty texture. Skip silken, soft tofu, and firm tofu, as they all have a lower protein and higher water content than extra firm tofu. The higher protein content helps the tofu break apart in uniform pieces and get a crisp exterior in the oven.

Get the excess water out:
The secret to getting tofu to a pleasant texture is nothing new; you have to press the water out of it. You might already have a tofu press if you're a regular tofu eater; however, if you’re still testing the waters before adding the protein to your meatless Monday lineup, there’s an equally effective solution. Place 3 layers of paper towels or a clean tea towel on a plate. Place tofu on towels and cover with another 3 layers of towels. Place a heavy can or small skillet on top of the tofu block to press the moisture out for 30 to 45 minutes. Replace towels once they get soaked.

Tear it instead of cutting it:
Chicken nuggets don’t come in perfect cubes, so neither should tofu nuggets. Tearing the tofu creates more surface area, which means more opportunity for a crispy exterior that can create contrast with the tender interior.

Looking for more tofu recipes to add to your repertoire? Check out our list of 20+ ideas for tofu meals that any carnivore would love.

Did you try making this? Let us know how it went in the comments!