Tofu and Broccoli

By Sue Li

Updated September 25, 2025

  • Linda Xiao for The New York Times. Food Stylist: Sue Li.
Media 1 of 1
Ready In
40 min
Rating
5(3,098)
Comments
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Salty with soy sauce and spiced with fresh ginger, this tofu and broccoli dish captures the comforting flavors of your favorite takeout, but can be made fresh, with minimal effort, at home. It comes together in no time and is incredibly satisfying. Tofu lightly tossed in cornstarch and then crisped up absorbs the simple soy-and-sugar glaze to create the most satisfying texture. And the lightly charred broccoli only deepens the flavor. Serve it over a bed of steamed rice for an inexpensive dinner that is as quick as it is delicious.

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Ingredients

Yield:2 to 4 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

28 grams carbs; 426 calories; 14 grams monounsaturated fat; 9 grams polyunsaturated fat; 3 grams saturated fat; 28 grams fat; 5 grams fiber; 617 milligrams sodium; 22 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

  1. Step 1

    In a small bowl, whisk together soy sauce, sesame oil, brown sugar, 1 teaspoon cornstarch and ½ cup water. Set aside.

  2. 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.

  3. 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. 

  4. 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.

  5. 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. 

  6. Step 6

    Serve the tofu and broccoli topped with toasted sesame seeds, with rice alongside.

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Ratings

5 out of 5
3,098 user ratings
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Comments

Beth H

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)

gaildavis

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!

Bob

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.

Josh V.

My wife commented that the dish needed more contrasting crunch to the tofu than the broccoli provided, so I tossed a big handful of cashews on the tofu sheet pan for the last 2 minutes of roasting. Peanuts would be good, too, but I know she likes cashews better. Definitely double the sauce as others have suggested, but reserve some for when you reheat the leftovers, particularly any leftover rice accompaniment. Definitely top with the chile crisp.

BB

I made this recipe following directions so I could see where I might want to riff on it later. I found it totally unnecessary to coat the tofu and decided to crumble the tofu in the future, browning it in a little light oil rather than cubing it. That way I get lots of nice crispy edges and it is also easier to get tofu and broccoli in every bite as well as cutting down precious prep time. It is a lovely recipe. Delicious sauce and it reheats well for leftovers. Its on my regular rotation

Lorraine M

I sometimes use chickpea flour instead of cornstarch for a lower carb version; works well and my pickiest eater never knows.

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