Tofu and Broccoli Bowl
Ingredients:
- 400 g (14.1 oz) extra firm tofu
- 8 g (1 tbsp) cornstarch
- 15 ml (1 tbsp) neutral oil
- 3 g (½ tsp) salt
- 0.8 g (¼ tsp) garlic powder
- 400 g (14.1 oz) broccoli
- 15 ml (1 tbsp) neutral oil
- Pinch of salt
- 9 g (3) garlic cloves
- 2 g (1 tsp) fresh ginger
- 45 ml (3 tbsp) soy sauce or tamari
- 15 ml (1 tbsp) hoisin sauce
- 15 ml (1 tbsp) maple syrup
- 15 ml (1 tbsp) rice vinegar
- 5 ml (1 tsp) sesame oil
- 1 tsp sriracha (adjust to taste)
- 30 ml (2 tbsp) water
- 277.5 g (1½ cups) cooked jasmine or brown rice
- 2 tbsp toasted sesame seeds
- 3 spring onions, thinly sliced
- Extra sriracha or chili oil
Equipments:
Features:
Gluten-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Press the tofu for the full 15 minutes and pat it completely dry before tossing with cornstarch — the drier the tofu going in, the crispier the crust comes out.
Instructions:
- Press and prep the tofu: Wrap the tofu in a kitchen towel and press for at least 15 minutes with something heavy on top. The drier the tofu, the crispier it will get. Cut into 2 cm cubes. In a bowl, toss the cubed tofu with cornstarch, garlic powder, and salt until every piece is coated — the cornstarch is what creates that golden, crispy crust.
- Mix the sauce: Whisk together the soy sauce, hoisin, maple syrup, rice vinegar, sesame oil, sriracha, and water in a small bowl. Taste and adjust — more sriracha for heat, more maple syrup for sweetness. Set aside.
- Cook the tofu: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer — don’t crowd the pan or it will steam instead of crisp. Cook without stirring for 3–4 minutes until a deep golden crust forms on the bottom. Flip each piece and cook another 3–4 minutes until golden all over. Transfer to a plate.
- Cook the broccoli: In the same pan, add the remaining 1 tbsp oil over high heat. Add the broccoli florets and a pinch of salt. Cook without stirring for 2–3 minutes until the undersides char and caramelise. Toss and cook for another 2–3 minutes until bright green, tender at the stalk but with a little bite at the tips. Add a splash of water (2 tbsp) and let it steam off for 1 minute to cook through.
- Add garlic and ginger: Push the broccoli to the sides of the pan. Add the minced garlic and grated ginger to the centre and cook for 30 seconds until fragrant, then toss with the broccoli.
- Combine and sauce: Return the crispy tofu to the pan. Pour the sauce over everything and toss gently to coat. Cook for 1–2 minutes, stirring, until the sauce reduces to a glossy glaze that clings to both the tofu and broccoli. Don’t overcook — you want the tofu to stay crispy and the broccoli to keep its bright green colour.
- Assemble the bowls: Divide the cooked rice between bowls. Spoon the tofu and broccoli over the rice. Drizzle with any extra sauce from the pan. Top with toasted sesame seeds, spring onions, and a drizzle of sriracha or chili oil. Serve immediately.
Notes: Cornstarch is the non-negotiable secret to crispy tofu — it creates a thin, crunchy coating that stays crispy even after being tossed in the sauce. Don't skip pressing the tofu either; extra moisture steams instead of crisps and you'll end up with soft, rubbery cubes. For the broccoli, high heat and patience are key — letting it sit without stirring creates those beautiful charred edges that add so much flavour.
Storage: Store in an airtight container in the fridge for up to 4 days. The tofu will soften slightly overnight but reheats well in a hot pan for 3-4 minutes or in the oven at 200°C for 8 minutes. Store the rice separately to prevent it absorbing all the sauce.
Prep in Advance: Press and cube the tofu the night before and refrigerate uncovered — air-drying in the fridge makes it even drier and crispier when cooked. Cook a batch of rice in advance for a 20-minute weeknight dinner.
Variations: Toss ½ cup shelled edamame into the pan with the broccoli for extra protein and colour. Bok choy, snap peas, green beans, or broccolini all work in place of or alongside the broccoli. Swap the garlic-ginger sauce for a peanut butter-soy-lime sauce for a nuttier, creamier bowl. Serve over soba or rice noodles instead of rice for a lighter, slurpable version. For hands-off baked tofu, toss the cornstarch-coated cubes with oil and bake at 200°C for 25-28 minutes, flipping halfway.
Serving Suggestions: Excellent as a weeknight dinner, meal-prep lunch, or alongside miso soup and the Cucumber Sushi for a full Asian-inspired spread.
Every ingredient here earns its place, but a few really shape the dish. The extra firm tofu provides protein and soaks up the surrounding flavors. The cornstarch thickens the mixture to give it the right body and texture. The neutral oil keeps the fat neutral so the other ingredients can shine. The salt sharpens and balances every other flavor in the dish.
Tofu and Broccoli Bowl
Ingredients:
- 400 g (14.1 oz) extra firm tofu
- 8 g (1 tbsp) cornstarch
- 15 ml (1 tbsp) neutral oil
- 3 g (½ tsp) salt
- 0.8 g (¼ tsp) garlic powder
- 400 g (14.1 oz) broccoli
- 15 ml (1 tbsp) neutral oil
- Pinch of salt
- 9 g (3) garlic cloves
- 2 g (1 tsp) fresh ginger
- 45 ml (3 tbsp) soy sauce or tamari
- 15 ml (1 tbsp) hoisin sauce
- 15 ml (1 tbsp) maple syrup
- 15 ml (1 tbsp) rice vinegar
- 5 ml (1 tsp) sesame oil
- 1 tsp sriracha (adjust to taste)
- 30 ml (2 tbsp) water
- 277.5 g (1½ cups) cooked jasmine or brown rice
- 2 tbsp toasted sesame seeds
- 3 spring onions, thinly sliced
- Extra sriracha or chili oil
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The extra firm tofu provides protein and soaks up the surrounding flavors. The cornstarch thickens the mixture to give it the right body and texture. The neutral oil keeps the fat neutral so the other ingredients can shine. The salt sharpens and balances every other flavor in the dish.
Prep:
Press the tofu for the full 15 minutes and pat it completely dry before tossing with cornstarch — the drier the tofu going in, the crispier the crust comes out.
Instructions:
- Press and prep the tofu: Wrap the tofu in a kitchen towel and press for at least 15 minutes with something heavy on top. The drier the tofu, the crispier it will get. Cut into 2 cm cubes. In a bowl, toss the cubed tofu with cornstarch, garlic powder, and salt until every piece is coated — the cornstarch is what creates that golden, crispy crust.
- Mix the sauce: Whisk together the soy sauce, hoisin, maple syrup, rice vinegar, sesame oil, sriracha, and water in a small bowl. Taste and adjust — more sriracha for heat, more maple syrup for sweetness. Set aside.
- Cook the tofu: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer — don’t crowd the pan or it will steam instead of crisp. Cook without stirring for 3–4 minutes until a deep golden crust forms on the bottom. Flip each piece and cook another 3–4 minutes until golden all over. Transfer to a plate.
- Cook the broccoli: In the same pan, add the remaining 1 tbsp oil over high heat. Add the broccoli florets and a pinch of salt. Cook without stirring for 2–3 minutes until the undersides char and caramelise. Toss and cook for another 2–3 minutes until bright green, tender at the stalk but with a little bite at the tips. Add a splash of water (2 tbsp) and let it steam off for 1 minute to cook through.
- Add garlic and ginger: Push the broccoli to the sides of the pan. Add the minced garlic and grated ginger to the centre and cook for 30 seconds until fragrant, then toss with the broccoli.
- Combine and sauce: Return the crispy tofu to the pan. Pour the sauce over everything and toss gently to coat. Cook for 1–2 minutes, stirring, until the sauce reduces to a glossy glaze that clings to both the tofu and broccoli. Don’t overcook — you want the tofu to stay crispy and the broccoli to keep its bright green colour.
- Assemble the bowls: Divide the cooked rice between bowls. Spoon the tofu and broccoli over the rice. Drizzle with any extra sauce from the pan. Top with toasted sesame seeds, spring onions, and a drizzle of sriracha or chili oil. Serve immediately.
