Sesame Tofu Broccoli Rice

A flavorful, budget-friendly vegetarian dish featuring crispy tofu and tender broccoli tossed in a savory sesame sauce, served over steamed rice.

I made this sesame tofu & broccoli bowl last month when searching for something hearty yet light. Our family loved the crispy tofu paired with vibrant broccoli and the luscious sesame sauce over fluffy rice.

Ingredients

• Firm tofu: 400 g, drained and pressed
• Soy sauce: 2 tbsp (for marinade), 3 tbsp (for sauce)
• Cornstarch: 1 tbsp (marinade), 1 tbsp mixed with 2 tbsp water (sauce)
• Sesame oil: 1 tbsp (for tofu), 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 extra for garnish)
• Rice: 250 g (1 1/4 cups) uncooked jasmine or long-grain
• Water: 500 ml (2 cups)
• Salt: 1/2 tsp
• Spring onions: 2, sliced

Instructions

Quickly cook hard boiled, poached, or scrambled eggs and omelets for easy breakfasts and meal prep.

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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 to 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 to 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 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.

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This quickly became one of our weeknight go-to meals. My youngest loves adding extra sesame seeds, and we all enjoy customizing our bowls with chili flakes or extra veggies.

Required Tools

Saucepan for rice, large nonstick skillet or wok, mixing bowls, knife and cutting board, spatula

Allergen Information

Contains soy and sesame. Always check ingredient labels for allergens and use gluten-free soy sauce or tamari if needed.

Nutritional Information

Per serving: Calories 370, Total Fat 12 g, Carbohydrates 49 g, Protein 15 g

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Air fry, roast, reheat, and dehydrate meals quickly for crispy snacks and easy weeknight dinners.

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This sesame tofu & broccoli recipe is perfect for busy nights and tastes every bit as delicious reheated for lunch. Enjoy your homemade Asian-inspired bowl!

Recipe FAQ

→ How do I achieve crispy tofu?

Drain and press tofu well, then toss it in soy sauce and cornstarch before frying in sesame oil on medium-high heat until golden on all sides.

→ Can I substitute the 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 is ideal as it steams fluffy and complements the sesame tofu perfectly.

→ How is the sesame sauce thickened?

A cornstarch slurry is added to the soy-maple mixture, thickening the sauce to coat the vegetables and tofu evenly.

→ Can this dish be made vegan?

Yes, substitute honey with maple syrup to keep it entirely plant-based without sacrificing flavor.