Vegan Broccoli Sesame Tofu
This delicious and easy recipe only takes about an hour to prepare. You can use fresh or frozen broccoli. Feel free to add other veggies or maybe even some cashews for a little crunch.
Makes approximately 4 servings
Prep Time: 45 minutes
Cook Time: 15 minutes
1/4 cup low sodium soy sauce
3 Tbsp water
1 1/2 Tbsp toasted sesame oil
4 Tbsp of brown sugar or maple syrup
3 Tbsp rice vinegar
1 1/2 Tbsp grated fresh ginger
2 cloves of garlic, grated or minced
2 Tbsp toasted sesame seeds
Cornstarch slurry ( 1 heaping Tbsp of cornstarch mixed with 2 Tbsp of water, mix until cornstarch is completely dissolved)
14 oz block of extra firm tofu
1/4 tsp salt
2 Tbsp cornstarch
2 Tbsp neutral oil
2 cups fresh or frozen broccoli
green onion, sliced
toasted sesame seeds
Wrap tofu in paper towel or clean lint free kitchen towel and place on a plate. Place something heavy on top like another plate with cans on it or a cast iron skillet. Press the tofu for 30 minutes, changing the paper towel half way through.
While the tofu is being pressed mix together the all the ingredients for the sauce except the slurry and set aside. Mix the slurry ingredients together but don't add them to the sauce until right before you add the sauce to the skillet.
Cut or tear tofu into bite size pieces. Sprinkle the tofu with salt and 1 Tbsp of cornstarch. Toss the tofu until coated with the cornstarch and add the second Tbsp of cornstarch tossing until the tofu is coated. Add the oil to a non-stick skillet and heat over medium heat. Once the skillet is heated place the pieces of tofu in the skillet browning them on each side. After browning tofu remove it from the skillet and add broccoli. If you use fresh broccoli you will need to steam it first. Heat until broccoli is done. Add the slurry to the sauce and add it to the skillet. As the sauce heats it will thicken. If sauce thicken too much add a little water. Taste and adjust seasoning if needed. Once the broccoli is heated through and the sauce has thickened add the tofu back into the pan.
Serve over brown rice or with soba noodles. Top with toasted sesame seeds and sliced green onions.