Ingredients
Equipment
Method
Prepare Your Tofu
- Drain one 14-oz. block of extra-firm tofu and pat it thoroughly dry with a clean kitchen towel. Slice the tofu horizontally through its equator, then cut each half into 1" cubes. Pat them dry again. Arrange the tofu cubes in a single layer on a rimmed baking sheet or large plate and set aside.
Chop Your Veggies
- Cut 1 large head of broccoli (about 1 lb.) into small 1" florets. If your broccoli has a long, thick stem, peel the tough outer skin, then slice the stem ¼" thick. Finely chop 1 scallion and reserve it for garnishing.
Whisk the Sesame Sauce
- Scrape the skin from one 1" piece ginger with a spoon, then grate it finely on a Microplane directly into a small bowl. Smash and peel 1 garlic clove and grate it into the bowl. Add ¼ cup tamari or soy sauce, 2 Tbsp. light or dark brown sugar or pure maple syrup, 2 Tbsp. tahini, 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. toasted sesame oil, 1½ tsp. cornstarch, a pinch of kosher salt, and 3 Tbsp. water. Whisk thoroughly until well combined and smooth.
Coat Tofu for Maximum Crispiness
- Sprinkle 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over your prepared tofu and toss gently. Scatter the remaining ¼ cup cornstarch over the tofu, adding it a tablespoonful at a time. After each addition, toss the tofu and gently press the cornstarch into the pieces until they are evenly and well-coated on all sides.
Cook the Broccoli
- Warm 1 Tbsp. grapeseed oil or vegetable oil in a large nonstick skillet or cast-iron skillet over medium-high heat. Once shimmering, add the broccoli, season with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and ¼ tsp. freshly ground black pepper. Cook, tossing occasionally, until it's just tender-crisp, about 5 minutes. Transfer the cooked broccoli to a plate and wipe out the skillet.
Pan-Fry the Tofu
- Heat the remaining ¼ cup grapeseed or vegetable oil in the same skillet over medium-high heat until shimmering. Reduce the heat to medium and carefully add the tofu in a single layer. If your pan is crowded, work in batches. Pan-fry the tofu, turning every 3–4 minutes, until it's beautifully golden brown all over, which usually takes 10–12 minutes total. Transfer the crispy tofu to a clean kitchen towel or paper towels to drain.
Combine with Sauce
- Pour out any remaining oil from the pan and give it a quick wipe. Return the pan to medium heat. Whisk the reserved sauce if it has separated, then pour into the pan and cook until it's bubbling and glossy, about 20 seconds. Immediately remove the pan from heat and add the broccoli and tofu; toss to coat everything evenly in the luscious sauce.
Garnish & Serve
- Garnish your tofu and broccoli with 1 Tbsp. toasted sesame seeds and the reserved scallions. Serve with steamed white rice or brown rice.
Nutrition
Notes
For even crispier results with less oil, consider the air fryer method: after pressing and coating, toss tofu with 1-2 tsp oil and air fry at 375-400°F (190-200°C) for 15-20 minutes, shaking every 5-7 minutes. Air fry broccoli florets (tossed with 1 tsp oil, salt, pepper) at the same temperature for 8-12 minutes, shaking halfway. Always whisk the sauce before adding it to prevent tahini separation. Nutrition information is estimated based on common ingredients and serving sizes and may vary.