CRISPY BAKED TOFU WITH BROCCOLI
This Crispy Baked Tofu with Broccoli is a wonderful vegetarian main course that can easily be made vegan and gluten-free!
Provided by Jennifer Farley
Categories Main Course
Time 1h5m
Number Of Ingredients 19
Steps:
- Remove the tofu from its packaging and wrap in paper towels. For best texture and flavor results, you'll want to remove as much excess water as possible. To do this, place the tofu between two plates and lay a can or book on top to create a gentle weight. Leave this setup in place for at least 30 minutes (see notes).
- Preheat the oven to 400 degrees F, and line a large baking sheet with aluminum foil or parchment paper. Lightly grease with cooking spray or olive oil.
- Slice the tofu into approximately 1-inch cubes. Place in a medium-sized bowl, then toss with the cornstarch until evenly coated. In a small bowl, whisk together the olive oil, soy sauce and honey. Pour over the tofu and gently toss until evenly combined, then spread in a single layer over half the baking sheet.
- On the other half of the baking sheet, toss together the broccoli, olive oil, and garlic. Spread into a single layer and sprinkle with salt. Bake for approximately 30-35 minutes, gently stirring and flipping the tofu and broccoli midway through to ensure even caramelization on both sides, and to prevent the tofu from sticking to the pan.
- Meanwhile, prepare the sauce. In a medium saucepan, whisk together the soy sauce, sesame oil, water, and vinegar. Place the cornstarch in a small bowl or ramekin and whisk in 2-3 tablespoons of the sauce, then add back to the bowl along with the brown sugar and garlic. Bring to a simmer over medium heat while whisking, and continue cooking until the sauce has thickened. It will have a strong flavor; add a bit more water if desired to lessen the intensity (but keep in mind that the sauce is meant to be used sparingly).
- Serve the tofu and broccoli over cooked grain of your choice along with a drizzle of the sauce, some scallions and sesame seeds.
Nutrition Facts : Calories 203 kcal, Carbohydrate 19 g, Protein 9 g, Fat 10 g, SaturatedFat 1 g, Sodium 1159 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY
Here's what you need: firm tofu, vegetable oil, sesame oil, broccoli florets, vegetable broth, garlic cloves, grated ginger, soy sauce, agave syrup, rice vinegar, cornstarch, toasted sesame seeds, cooked white rice, sliced scallions
Provided by Camille Bergerson
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
- After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
- In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
- Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
- Remove the lid and increase the heat to medium-high.
- Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
- Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
- Return the tofu to the pan and toss to coat in the sauce.
- Serve over white rice and garnish with scallions and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 244 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 14 grams, Sugar 11 grams
TOFU AND BROCCOLI GRATIN
Make and share this Tofu and Broccoli Gratin recipe from Food.com.
Provided by zig-zag
Categories Weeknight
Time 45m
Yield 2 ramekins, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Spray two ramekins with low fat cooking spray.
- Break up broccoli and divide tofu into 1" cubes and divide into ramekins.
- Melt butter in nonstick pan over medium heat. Cook onions until soft. Add flour, constantly stirring, add vegetable stock and milk. Continue stirring until sauce thickens and turns light brown. Add salt and pepper to taste. Spoon sauce over tofu and broccoli, top with cheese and bake for 20 minutes.
- Serve with green salad.
Nutrition Facts : Calories 196, Fat 11.1, SaturatedFat 5.2, Cholesterol 20.4, Sodium 66.2, Carbohydrate 13.7, Fiber 2.1, Sugar 7.5, Protein 13
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