Savory Baked Tofu with Roasted Broccoli

Tofu is pressed, marinated in soy sauce, ginger, garlic, and a small amount of maple syrup, then baked on a hot sheet pan until browned and firm. Broccoli roasts alongside it so the side reads as one cohesive dish, finished with sesame seeds and scallions for aroma and texture.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 45 ml soy sauce
• 10 g fresh ginger finely grated
• 2 clove garlic minced
• 15 ml maple syrup
• 15 ml rice vinegar
• 10 ml toasted sesame oil
• 10 ml neutral oil
• 12 g cornstarch
• 3 g fine salt
• 1 g black pepper freshly ground
• 15 ml water for loosening the marinade if needed
• 400 g extra-firm tofu pressed and cut into 2 cm cubes
• 5 ml neutral oil
• 400 g broccoli florets cut into bite-size florets
• 8 g toasted sesame seeds
• 2 stalk scallions thinly sliced

Instructions

1. Heat the oven to 220°C. Line the sheet pan with parchment. The oven is fully preheated and the pan is lined.
2. In a mixing bowl, whisk the soy sauce, ginger, garlic, maple syrup, rice vinegar, sesame oil, 10 ml of the neutral oil, cornstarch, salt, black pepper, and the optional water if the mixture seems too thick. Add the tofu cubes and toss gently to coat. The tofu is evenly coated and the marinade looks glossy.
3. Spread the tofu on one half of the prepared pan. Toss the broccoli with the remaining 5 ml neutral oil, then spread it on the other half of the pan in a single layer. The tofu and broccoli are in separate single layers with space between pieces.
4. Bake for 20 minutes, then turn the tofu and stir the broccoli. Continue baking for 5 to 8 minutes more, until the tofu is browned at the edges and the broccoli is tender with some charred spots. The tofu is crisp-edged and the broccoli can be pierced easily with a knife tip.
5. Transfer to a serving dish and finish with sesame seeds and scallions. The sesame seeds and scallions are visible on top and the dish is hot.