Vegetarian Sticky Sesame Tofu & Broccoli Recipe

This Vegetarian Sticky Sesame Tofu & Broccoli recipe has, without a doubt, become a shining star in our weekly meal rotation. The first time I made it, I was cautiously optimistic – tofu can be a bit hit-or-miss for some, and I wondered if the “sticky” sauce would truly live up to its name. Oh, how it did! My partner, who often craves heartier, meat-based dishes, was instantly smitten by the incredibly satisfying, crispy-on-the-outside, tender-on-the-inside tofu cubes, generously coated in that gloriously sweet, savory, and umami-rich sesame sauce. The kids, usually broccoli skeptics, actually asked for seconds of the vibrant green florets, which perfectly balanced the richness of the tofu with their slight crunch and ability to soak up that addictive sauce. It’s a dish that feels like a decadent takeout treat but is surprisingly straightforward to whip up at home, making weeknight dinners feel a little more special. The aroma alone, as the sesame oil, ginger, and garlic hit the pan, is enough to make everyone gather in the kitchen, eagerly anticipating what’s to come. It’s a winner, through and through, delivering big on flavor, texture, and wholesome goodness.

Ingredients for Vegetarian Sticky Sesame Tofu & Broccoli

This recipe aims for a perfect balance of textures and flavors. Here’s what you’ll need:

For the Crispy Tofu:

• Extra-Firm Tofu: 1 block (14-16 ounces / 400-450g), pressed and cut into 1-inch cubes
• Cornstarch (Cornflour): 1/4 cup (approx. 30g), for coating the tofu
• Soy Sauce (or Tamari for gluten-free): 2 tablespoons
• Toasted Sesame Oil: 1 teaspoon
• Neutral Cooking Oil (e.g., canola, vegetable, or avocado oil): 2-3 tablespoons, for frying

For the Sticky Sesame Sauce:

• Low-Sodium Soy Sauce (or Tamari): 1/3 cup (80ml)
• Rice Vinegar: 2 tablespoons
• Toasted Sesame Oil: 2 tablespoons
• Maple Syrup (or agave nectar/brown sugar): 3 tablespoons (adjust to taste)
• Fresh Ginger: 1 tablespoon, minced (about a 1-inch piece)
• Fresh Garlic: 3 cloves, minced
• Sriracha or Chili Garlic Sauce (optional): 1-2 teaspoons, or to taste for a bit of heat
• Cornstarch (Cornflour): 1 tablespoon
• Water: 2 tablespoons (to mix with cornstarch for slurry)

For the Broccoli & Garnish:

• Broccoli Florets: 4 cups (about 1 large head of broccoli)
• Water or Vegetable Broth: 1/4 cup, for steaming broccoli (optional, if not stir-frying directly)
• Toasted Sesame Seeds: 1-2 tablespoons, for garnish
• Green Onions (Scallions): 2-3, thinly sliced, for garnish

Step-by-Step Instructions for Making Sticky Sesame Tofu & Broccoli

Follow these detailed steps to create your delicious vegetarian masterpiece:

1. Prepare the Tofu (Crucial First Step!):
   • Press the Tofu: Remove tofu from its packaging and drain any excess water. Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place it on a plate, and put something heavy on top (like a few cookbooks or a cast-iron skillet). Let it press for at least 30 minutes, or ideally 1-2 hours, changing the paper towels once if they become saturated. This step is vital for removing excess moisture, which helps the tofu get crispy and absorb flavors better.
   • Cube the Tofu: Once pressed, unwrap the tofu and cut it into 1-inch cubes.
   • Marinate & Coat: In a medium bowl, gently toss the tofu cubes with 2 tablespoons of soy sauce (or tamari) and 1 teaspoon of toasted sesame oil. Let it sit for about 10-15 minutes to absorb some flavor. Then, add the 1/4 cup of cornstarch to the bowl and toss gently again until all tofu cubes are evenly and lightly coated. The cornstarch is key for that crispy exterior.
2. Prepare the Broccoli:
   • Wash the broccoli head thoroughly. Cut off the thick stalk and then separate the crown into bite-sized florets. If the stalk is tender, you can peel its tough outer layer and slice it thinly to cook along with the florets. Set aside.
3. Whisk Together the Sticky Sesame Sauce:
   • In a small bowl or measuring cup, whisk together the 1/3 cup low-sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, 3 tablespoons maple syrup, 1 tablespoon minced ginger, 3 minced garlic cloves, and optional sriracha/chili garlic sauce.
   • In a separate tiny bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. This is your cornstarch slurry, which will thicken the sauce later. Set both the sauce mixture and the slurry aside.
4. Cook the Tofu until Crispy:
   • Heat 2-3 tablespoons of neutral cooking oil in a large non-stick skillet or wok over medium-high heat. The oil should be hot enough that a piece of tofu sizzles immediately when added.
   • Carefully add the cornstarch-coated tofu cubes to the hot skillet in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
   • Pan-fry the tofu for about 3-5 minutes per side, or until golden brown and crispy on all sides. This will take about 10-15 minutes total. Use tongs to turn the cubes gently.
   • Once crispy, remove the tofu from the skillet and place it on a paper towel-lined plate to drain any excess oil. Set aside.
5. Cook the Broccoli:
   • To the same skillet (you can wipe it out if there are too many burnt bits, but a little leftover flavor is fine; add a touch more oil if needed), add the broccoli florets.
   • Stir-fry for 2-3 minutes until they turn bright green.
   • Add 1/4 cup of water or vegetable broth to the skillet, then immediately cover with a lid. Let the broccoli steam for 3-5 minutes, or until tender-crisp. You want it vibrant and slightly firm, not mushy. Uncover and let any remaining liquid evaporate.
6. Combine and Thicken the Sauce:
   • Push the broccoli to one side of the skillet or temporarily remove it.
   • Pour the prepared sesame sauce mixture (not the slurry yet) into the empty side of the skillet. Bring it to a gentle simmer, stirring constantly for about 1-2 minutes until it starts to bubble slightly and the aromas of ginger and garlic intensify.
   • Give the cornstarch slurry a quick re-stir (as cornstarch settles) and pour it into the simmering sauce. Continue to stir constantly. The sauce will thicken up quite quickly, usually within 30 seconds to a minute, becoming glossy and sticky.
   • Once the sauce has thickened to your desired consistency (it should coat the back of a spoon), add the crispy tofu cubes back into the skillet. Gently toss the tofu and broccoli with the sticky sesame sauce until everything is well-coated and heated through. Be careful not to break up the tofu too much.
7. Serve and Garnish:
   • Immediately remove from heat. Serve the Vegetarian Sticky Sesame Tofu & Broccoli hot.
   • Garnish generously with toasted sesame seeds and thinly sliced green onions.

Nutrition Facts (Estimated)

• Servings: This recipe generously serves 3-4 people as a main course.
• Calories per serving (approximate, assuming 4 servings): 400-450 kcal.

Disclaimer: Nutritional information is an estimate and can vary depending on specific ingredients used, precise measurements, and portion sizes. This calculation typically includes tofu, broccoli, sauce ingredients, and a moderate amount of cooking oil.

Preparation and Cooking Time

Understanding the time commitment helps in planning your meal prep efficiently.

• Preparation Time: 35-45 minutes (This includes 30 minutes of active tofu pressing time, chopping vegetables, and mixing the sauce. If you press tofu for longer, the passive pressing time increases, but active prep remains similar).
• Cooking Time: 25-30 minutes (This includes frying the tofu, cooking the broccoli, and simmering the sauce).
• Total Time (excluding extended tofu pressing beyond 30 mins): Approximately 1 hour to 1 hour 15 minutes.

Efficient multitasking, like preparing the sauce and broccoli while the tofu is pressing or frying, can help reduce the overall time.

How to Serve Your Delicious Sticky Sesame Tofu & Broccoli

This dish is wonderfully versatile. Here are some fantastic ways to serve it, turning it into a complete and satisfying meal:

• Over Grains:
  • Steamed Rice: The classic choice. Fluffy white jasmine or basmati rice is perfect for soaking up every last bit of that delectable sticky sauce. Brown rice is a healthier, nuttier alternative.
  • Quinoa: A protein-packed, gluten-free option that adds a lovely texture and nutty flavor.
  • Cauliflower Rice: For a low-carb, grain-free alternative, serve over freshly riced and lightly sautéed cauliflower.
• With Noodles:
  • Rice Noodles: Thin vermicelli or wider pad thai style noodles work beautifully.
  • Soba Noodles: Earthy buckwheat soba noodles offer a delightful contrast.
  • Udon Noodles: Thick, chewy udon noodles make for a very hearty meal.
• As a Bowl Component:
  • Create a vibrant “Buddha Bowl” by arranging the sticky sesame tofu and broccoli alongside other components like sliced avocado, shredded carrots, edamame, pickled ginger, or a quick cucumber salad.
• Lettuce Wraps:
  • For a lighter, interactive meal, serve the tofu and broccoli with large lettuce leaves (like butter lettuce or romaine hearts) for guests to make their own wraps.
• Additional Garnishes & Flavor Boosters:
  • Extra Toasted Sesame Seeds: For more crunch and nutty flavor.
  • Fresh Cilantro: Adds a burst of fresh, herby brightness.
  • A Squeeze of Lime Juice: Brightens up all the flavors just before serving.
  • Red Pepper Flakes: For those who like an extra kick of heat.
  • Chopped Peanuts or Cashews: For added crunch and richness.
• Side Dish Pairings (if serving smaller portions of the main):
  • Simple Cucumber Salad: Thinly sliced cucumbers with a touch of rice vinegar and sesame oil.
  • Edamame: Steamed and lightly salted.
  • Miso Soup: A light, savory start to the meal.

Experiment with these serving suggestions to find your favorite way to enjoy this incredible dish!

Additional Tips for the Perfect Sticky Sesame Tofu

Elevate your sticky sesame tofu game with these five expert tips:

1. Don’t Skimp on Tofu Pressing: This cannot be emphasized enough. Excess water is the enemy of crispy tofu. The more water you press out, the firmer the tofu will become, allowing it to crisp up beautifully and absorb the sauce’s flavors rather than becoming soggy. Invest in a tofu press if you make tofu often, or use the heavy-object method diligently. Aim for at least 30 minutes, but an hour or two is even better if you have the time.
2. Achieve Ultimate Tofu Crispiness: Beyond pressing, the cornstarch coating is crucial. Ensure an even, light coating – too much can make it gummy. For an even crispier result, consider a double fry (fry once, let it cool slightly, then fry again briefly at a slightly higher temperature) or baking the tofu after coating (400°F/200°C for 20-25 minutes, flipping halfway) before tossing it in the sauce. Pan-frying as described generally gives excellent results with less fuss.
3. Sauce Consistency Control: The cornstarch slurry is key to thickening the sauce. Always mix cornstarch with cold water to prevent lumps. Add the slurry to the simmering sauce mixture and stir constantly until it thickens. If it gets too thick, you can thin it with a tablespoon or two of water or vegetable broth. If it’s not thick enough, you can make a tiny bit more slurry (e.g., 1/2 tsp cornstarch + 1 tsp water) and add it. Remember, the sauce will continue to thicken slightly as it cools.
4. Broccoli Perfection – Tender-Crisp is Key: Avoid overcooking the broccoli. You want it to be vibrant green and have a slight bite, which provides a lovely textural contrast to the soft interior of the tofu and the sticky sauce. Steaming it briefly in the pan with a lid, as described, is a great way to achieve this. Alternatively, you can blanch it in boiling water for 2-3 minutes, then immediately plunge it into ice water to stop the cooking process before adding it to the stir-fry.
5. Customize Your Flavors & Spice Level: This recipe is a fantastic base. Feel free to adjust the sauce ingredients to your preference.
   • Sweeter? Add a bit more maple syrup or your chosen sweetener.
   • Tangier? A little extra rice vinegar.
   • More Umami? A dash more soy sauce or even a tiny bit of mushroom powder.
   • Spicier? Increase the Sriracha/chili garlic sauce, or add fresh sliced chilies or a pinch of red pepper flakes to the sauce or as a garnish. Don’t be afraid to taste and adjust the sauce before adding the cornstarch slurry.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about this Vegetarian Sticky Sesame Tofu & Broccoli recipe:

1. Q: Can I make this recipe gluten-free?
   • A: Yes, absolutely! To make this recipe gluten-free, ensure you use Tamari instead of regular soy sauce, as tamari is typically brewed without wheat. Also, double-check that your cornstarch is certified gluten-free if you have celiac disease or severe gluten sensitivity (though cornstarch itself is naturally gluten-free, cross-contamination can be an issue with some brands). All other core ingredients (tofu, broccoli, sesame oil, rice vinegar, maple syrup, ginger, garlic) are naturally gluten-free.
2. Q: Is this recipe vegan?
   • A: Yes, this recipe is inherently vegan as written, provided you use maple syrup or agave nectar as the sweetener. If you were to consider using honey, it would then be vegetarian but not strictly vegan. Tofu, vegetables, and all other listed sauce components are plant-based.
3. Q: Can I prepare any parts of this dish ahead of time?
   • A: Yes, you can do some prep in advance to save time:
     • Tofu: Press the tofu a day ahead and store it wrapped in the refrigerator. You can also cube it.
     • Broccoli: Wash and chop the broccoli florets 1-2 days in advance and store them in an airtight container in the fridge.
     • Sauce: Whisk together all the sauce ingredients (except the cornstarch slurry) and store it in an airtight container in the refrigerator for up to 3 days. Prepare the cornstarch slurry just before you’re ready to cook.
     • It’s best to cook the tofu and combine everything just before serving for optimal crispiness and texture.
4. Q: How do I store leftovers, and for how long?
   • A: Store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3-4 days. The tofu will lose some of its crispiness upon refrigeration but will still be delicious.
   • To reheat: You can reheat gently in a skillet over medium-low heat until warmed through (this can help revive some crispness), or in the microwave. If using a skillet, you might add a tiny splash of water if the sauce has become too thick. An air fryer is also excellent for reheating and re-crisping the tofu.
5. Q: Can I use different vegetables instead of or in addition to broccoli?
   • A: Definitely! This recipe is very adaptable. Feel free to substitute or add other vegetables that stir-fry well. Good options include:
     • Bell peppers (any color), sliced
     • Snap peas or snow peas
     • Carrots, thinly sliced or julienned
     • Mushrooms (shiitake, cremini, or button), sliced
     • Zucchini or yellow squash, sliced
     • Asparagus spears, cut into 1-2 inch pieces
     • Bok choy, chopped
   • Adjust cooking times based on the vegetables used, adding heartier vegetables first and more delicate ones towards the end. Ensure they are cut into bite-sized pieces for even cooking.