Tofu and Broccoli
Updated September 25, 2025
- Ready In
- 40 min
- Rating
- Comments
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Ingredients
¼ cup light soy sauce
1 tablespoon toasted sesame oil
2 tablespoons light brown sugar
1 teaspoon plus ¼ cup cornstarch, divided
1 (14-ounce) block firm tofu, drained
4 tablespoons vegetable oil, divided
Kosher salt
2 medium broccoli crowns, cut into florets
4 garlic cloves, finely chopped
1 (½-inch) piece fresh ginger, finely chopped (about 2 teaspoons)
3 scallions, finely chopped
Toasted sesame seeds, for garnish
Rice, for serving
Nutritional analysis per serving (2 to 4 servings)
43 grams carbs; 493 calories; 14 grams monosaturated fat; 9 grams polyunsaturated fat; 3 grams saturated fat; 28 grams fat; 5 grams fiber; 617 milligrams sodium; 23 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, whisk together soy sauce, sesame oil, brown sugar, 1 teaspoon cornstarch and ½ cup water. Set aside.
- Step 2
Cut the tofu into 1-inch cubes, spread the cubes onto a few layers of paper towels and pat them dry. In a medium bowl, toss the cubes with the remaining ¼ cup of cornstarch and fully coat the tofu.
- Step 3
In a large skillet, heat 2 tablespoons vegetable oil over medium heat. Once the oil is hot and shimmery, add the tofu and cook until all sides are golden, 10 to 12 minutes. Transfer the tofu onto a plate and season with salt.
- Step 4
In the same skillet, heat 1 tablespoon vegetable oil over medium heat, add the broccoli and cook, undisturbed, until broccoli is lightly charred on the bottom, 2 to 3 minutes. (Do not be tempted to move them!) Toss and cook until the other sides of the broccoli are darkened in spots, another 2 to 3 minutes.
- Step 5
Add the remaining 1 tablespoon vegetable oil, the garlic, ginger and scallions to the same skillet and stir until fragrant, 1 to 2 minutes. Adjust the heat to low, add the tofu back to the skillet, and stir in the reserved soy sauce mixture. Bring to a simmer, tossing frequently, until the broccoli and tofu are evenly glazed, 30 seconds to 1 minute.
- Step 6
Serve the tofu and broccoli topped with toasted sesame seeds, with rice alongside.
Private Notes
Comments
Mix 1 T cornstarch, 1 T oil & 1 T soy sauce - add cubed tofu and toss. Put on sheet pan and roast at 400 for ~15 min. I put the broccoli on a separate pan with a little oil and S&P in case it cooks faster or slower. Then proceed to step 5 for making the sauce (add the broccoli with the tofu)
This was very straightforward and easy to prepare. It was really surprisingly delicious. I try a lot of NYT recipes with tofu, and this was one of the best. The only thing I did differently, was add garlic powder and onion powder to the cornstarch that I tossed the tofu in. I think it adds a lot of flavor to the tofu. Its really good!
I'll do the same when I make this again. Original recipe seemed a bit bland. I also agree with others that a bit of heat would be good, maybe some gochujaru flakes. Thought the sauce was a bit thin. I might up the cornstarch and/or reduce the water the next time.
This is delicious. The only change I will make in future is to make more sauce. If you like your stir-fry dishes saucy, increase the sauce by 50-100%. But yum yum yum!
We loved this!!!! I need to make sure to make tofu more crunchy next time.
Not a homer or a double, but a solid base hit. Desperately needs a healthy amount of freshly ground black pepper or crushed red pepper or a few dried chiles. A little orange zest or shaoxing rice wine is nice too: it wants a hit of freshness and/or acid, I think. And I suppose the NYT is trying to be super accessible, but this whole thing makes a lot more sense in a wok. It's 2025 y'all, just buy a wok. My Swedish mom had one in 1984. If Yan can you can!