Community recipe
Sticky Sesame Tofu Bowls with Roasted Broccoli
Golden-edged tofu and deeply browned broccoli meet a glossy ginger-maple sesame sauce over fluffy jasmine rice. A familiar, satisfying bowl with crisp-tender vegetables and just enough sweet-salty tang to make every bite pop.
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 1.5 cup jasmine rice
- 2.25 cup waters
- 14 oz extra-firm tofu, patted dry and cut into ¾-inch cubes
- 500 g broccoli florets, rinsed, dried, and cut bite-size if large
- 2 tbsp avocado oils
- 0.25 tsp black pepper
- 1 tbsp fresh ginger, peeled and finely grated
- 2 garlic cloves, peeled and finely minced
- 3 tbsp soy sauces
- 2 tbsp maple syrups
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp cornstarch
- 2 tbsp waters
- 1 tbsp sesame seed
- 2 scallions, thinly sliced
Make it
Instructions
- 01
Start the rice and heat the oven
Set a rack in the center of the oven and heat it to 425°F (220°C). Rinse 1.5 cups jasmine rice in a fine-mesh strainer under cool water until the water runs mostly clear. Put the rice and 2.25 cups water in a medium saucepan; bring to a boil over high heat, then cover and reduce to low. Simmer for 15 minutes, until the water is absorbed and the grains are tender. Remove from the heat and keep covered; it will rest while you roast the other components. | Why: Rinsing removes excess surface starch for fluffier, less sticky rice.
- 02
Roast the tofu and broccoli
Line a rimmed sheet pan with parchment. Pat 14 oz extra-firm tofu very dry with a clean towel, cut it into ¾-inch cubes, and place in a large bowl. Rinse 500 g broccoli florets, dry them well, and cut any large pieces into bite-size florets; add them to the bowl. Drizzle with 2 tbsp avocado oil, add 0.25 tsp black pepper, and toss until evenly coated. Spread in a single layer, keeping the tofu pieces spaced apart. Roast for 25 minutes, turning the tofu and stirring the broccoli after 15 minutes. The tofu should be golden at the edges and the broccoli tender with browned tips. Meanwhile, let the covered rice stand off the heat for 10 minutes, then fluff it with a fork. | Why: Dry surfaces and room on the pan help the tofu brown instead of steam.
- 03
Mix the ginger-maple sauce
While the pan roasts, peel and finely grate 1 tbsp fresh ginger and peel and finely mince 2 garlic cloves. In a small saucepan, whisk together 3 tbsp soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, the ginger, and the garlic. Bring to a gentle simmer over medium heat, stirring, then cook for 1 minute until fragrant. Turn off the heat and set aside. | Why: A brief simmer softens the raw garlic and ginger while keeping the sauce bright.
- 04
Thicken the sauce and finish the bowls
In a small cup, stir 1 tbsp cornstarch with 2 tbsp water until smooth. Whisk the slurry into the warm sauce, return the saucepan to medium-low heat, and stir for 1–2 minutes, until glossy and thick enough to coat a spoon. When the roasted tofu and broccoli are ready, transfer the tofu to a bowl and toss it with the sauce; leave the broccoli plain so it keeps its roasted edges. Divide the fluffed rice among four bowls, add the broccoli and sauced tofu, and finish with 1 tbsp sesame seeds and 2 scallions, thinly sliced. Serve hot. | Why: The slurry thickens the glaze so it clings to the tofu rather than pooling at the bottom of the bowl.
