Save to Pinterest A flavorful, budget-friendly vegetarian dish featuring crispy tofu and tender broccoli tossed in a savory sesame sauce, served over steamed rice.
I was amazed at how the rich sesame flavors brought everyone to the table. This dish quickly became a staple on our weeknight menu because it's easy to make and everyone enjoys building their own bowls with extra garnishes.
Ingredients
- Firm tofu: 400 g, drained and pressed
- Soy sauce: 2 tbsp (for marinade), 3 tbsp (for sauce)
- Cornstarch: 1 tbsp (for marinade), 1 tbsp mixed with 2 tbsp water (for sauce)
- Sesame oil: 1 tbsp (for marinade), 1 tbsp toasted (for sauce)
- Broccoli: 1 large head, cut into florets (about 350 g)
- Carrots: 2 medium, sliced (optional)
- Garlic: 2 cloves, minced
- Fresh ginger: 1 tbsp, grated
- Maple syrup or honey: 2 tbsp
- Rice vinegar: 1 tbsp
- Sesame seeds: 1 tbsp, plus more for garnish
- Jasmine or long-grain rice: 250 g (1 1/4 cups) uncooked
- Water: 500 ml (2 cups), for rice
- Salt: 1/2 tsp, for rice
- Spring onions: 2, sliced, for garnish
Instructions
- Cook the rice:
- Rinse rice under cold water. Combine with water and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until tender. Remove from heat and let sit, covered, for 5 minutes.
- Prepare the tofu:
- Cut the pressed tofu into 2 cm cubes. In a bowl, toss tofu with soy sauce, then sprinkle with cornstarch, mixing until evenly coated.
- Cook the tofu:
- Heat 1 tbsp sesame oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes in a single layer. Cook, turning occasionally, until golden and crisp on all sides (about 8 minutes). Remove tofu from pan and set aside.
- Stir-fry vegetables:
- In the same pan, add broccoli and carrots. Stir-fry for 3–4 minutes. Add garlic and ginger, cooking for an additional minute until fragrant.
- Make the sauce:
- In a small bowl, whisk together soy sauce, maple syrup or honey, rice vinegar, and toasted sesame oil. Add to the pan with the vegetables. Stir well.
- Thicken the sauce:
- Add the cornstarch slurry (cornstarch mixed with water) to the pan. Stir until the sauce thickens and coats the vegetables (about 2 minutes).
- Combine:
- Return tofu to the pan and toss everything together gently. Sprinkle with sesame seeds.
- Serve:
- Spoon rice into bowls, top with sesame tofu and broccoli mixture. Garnish with spring onions and extra sesame seeds.
Save to Pinterest My kids love customizing their bowls with extra sesame seeds and spring onions. It's become a fun family dinner where everyone helps with prep and enjoys a flavorful meal together.
Recipe Notes
Substitute broccoli with cauliflower or add bell peppers for variety. For a vegan option, use maple syrup instead of honey. Serve with brown rice or noodles if desired. Add chili flakes or sriracha for extra heat.
Required Tools
Saucepan, large nonstick skillet or wok, mixing bowls, knife, cutting board, and spatula.
Nutritional Information
Per serving: 370 calories, 12 g total fat, 49 g carbohydrates, 15 g protein.
Save to Pinterest This sesame tofu & broccoli rice bowl is sure to become a favorite for busy nights. Leftovers store well for tomorrow's lunch.
Common Recipe Questions
- → How do I achieve crispy tofu without frying?
Press the tofu to remove excess moisture, coat with cornstarch, and cook over medium-high heat in sesame oil until all sides are golden and crisp.
- → Can I substitute broccoli with other vegetables?
Yes, cauliflower or bell peppers work well and add variety to the dish's texture and flavor.
- → What type of rice is best for this dish?
Jasmine or long-grain rice provides a fragrant, fluffy base that complements the sesame tofu and vegetables beautifully.
- → How is the sauce thickened without altering flavor?
A cornstarch slurry added at the end gently thickens the sauce, giving it a glossy finish without overpowering the sesame notes.
- → Can I make this dish vegan-friendly?
Simply replace honey with maple syrup to maintain sweetness while keeping it plant-based.