Description
Crispy tofu and broccoli tossed in a homemade teriyaki glaze. A quick, satisfying weeknight dinner.
Ingredients
Units
Scale
- 1 block extra firm tofu
- 1.5 tsp extra virgin olive oil
- 2 tsp low sodium tamari or soy sauce
- 2 tsp arrowroot starch or cornstarch
- 3 cups (710 ml) broccoli florets
- 1.5 tsp extra virgin olive oil
- Kosher salt and fresh ground black pepper
- 1/3 cups (79 ml) low sodium tamari or soy sauce
- 3 tbsp (44 ml) water
- 2 tbsp (30 ml) maple syrup
- 2 tbsp (30 ml) rice vinegar
- 1 clove grated garlic
- 1/2 tsp sriracha
- 1/4 tsp ground ginger
- 1 tsp arrowroot starch or cornstarch
- Brown rice
Instructions
- Drain the tofu and pat dry with paper towels. Slice the tofu into 5 slabs, stack the slabs, and slice lengthwise then across to make 50 cubes.
- Line a cutting board with paper towels, arrange the tofu in a single layer, fold the towel over, and place something heavy on top.
- Let the tofu rest for 15-30 minutes.
- Preheat oven to 400°F (204°C) and spray a rimmed baking sheet with cooking oil.
- Place the pressed tofu in a bowl and drizzle with 1 1/2 teaspoons olive oil, 2 teaspoons tamari, and 2 teaspoons arrowroot starch. Toss to combine.
- Dump the tofu onto half the baking sheet and arrange in an even layer.
- In the same bowl, add broccoli florets, 1 1/2 teaspoons olive oil, salt, and pepper. Toss to coat.
- Dump the broccoli onto the other half of the baking sheet and spread in an even layer.
- Bake for 24 minutes, tossing halfway, until the tofu is golden and crisp.
- While the tofu and broccoli bake, make the teriyaki sauce.
- In a saucepan over medium-high heat, whisk together all sauce ingredients except 1 teaspoon arrowroot mixed with 1 teaspoon water.
- Bring the sauce to a boil, then whisk in the arrowroot-water slurry.
- Reduce heat to medium and whisk until the sauce thickens.
- Once the tofu and broccoli are baked, dump them into the bowl and toss with teriyaki sauce.
- Serve over brown rice.
Notes
- For extra crispy tofu, press it for at least 30 minutes to remove excess water.
- If you don’t have arrowroot starch, cornstarch works as a substitute for thickening the sauce and coating the tofu.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10
- Sodium: 800
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 8
- Protein: 20