BETA
Sticky sesame tofu & broccoli
Golden tofu with a sticky soy-sesame glaze. Broccoli brings the crunch, and rice catches every last bit of sauce.
35 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Firm tofu300 g
- Broccoli250 g
- Long grain rice120 g
- Low sodium soy sauce2 tbsp
- Maple syrup1 tbsp
- Rice vinegar1 tbsp
- Sesame oil1 tsp
- Cornstarch2 tsp
- Neutral cooking oil1 tbsp
- Sesame seeds1 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Soy and sesame; soy sauce usually contains wheat.
Method
Cook the rice
Cook rice according to its package and keep covered for serving.
Dry the tofu
Drain tofu, pat very dry and cut into 2 cm cubes. Toss gently with half the cornstarch. Wash broccoli and cut into small florets.
Mix the glaze
Whisk soy sauce, maple syrup, rice vinegar, remaining cornstarch and 4 tbsp cold water until smooth.
Brown without crowding
Heat neutral oil in a wide nonstick pan over medium-high heat. Cook tofu for 8–10 minutes, turning carefully until several sides are golden. Transfer to a clean plate.
Steam the broccoli
Add broccoli and 3 tbsp water to the same pan. Cover and cook for 3–4 minutes until tender-crisp, adding a splash of water if the pan dries out.
Glaze the tofu
Return tofu. Stir the sauce to lift any settled starch, pour it in and simmer for 1–2 minutes until thick and bubbling. Remove from the heat and stir in sesame oil.
Build the bowls
Divide rice among bowls, add tofu and broccoli, and spoon over the glaze. Finish with sesame seeds.
Dry tofu browns much better. Press it under a clean towel for 10 minutes if time allows.
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