Crispy tofu and broccoli
Oven-roasted tofu and broccoli with a light soy-garlic glaze.
Serving illustration.
Oven-roasted tofu and broccoli with a light soy-garlic glaze. This version is written for two people, with ingredient quantities that you can scale using the recipe card. Read the whole method before heating your pan so you can prepare the ingredients in the order they are used. Cooking times are estimates and should be checked against the doneness cues in the instructions.
What makes this dinner work
Extra-firm tofu and a dry surface are important for browning. Soft tofu will not behave the same way in this roasting method.
Add the glaze after roasting so the surface has a chance to color. The coating will soften as it sits, so this is best assembled near serving.
Before you start
Serve with rice if you want a bowl meal; the rice is separate from the listed quantities. This version uses honey; choose a suitable alternative if needed.
Measure the sauce ingredients and prepare the vegetables before handling any raw meat or seafood. Keep the ingredient list beside you: changes in thickness, pan size and stove output can affect the cooking time. When multiplying servings, a second pan or separate batches may work better than crowding everything into the original pan.
Cooking and handling notes
Follow the preparation directions on packaged ingredients. Keep cooked food and preparation utensils separate from any raw animal ingredients in the kitchen.
The CDC guidance linked below covers keeping hands and surfaces clean, separating raw foods and refrigerating perishable food promptly. Check ingredient labels for allergies, including wheat, dairy, eggs, soy, peanuts and seafood where relevant.
Crispy tofu and broccoli
Prep and cooking times are estimates.
Ingredients
How to make it
- Heat and dryHeat oven to 425°F (220°C). Pat tofu thoroughly dry, then cut into 1-inch cubes. Cut broccoli into similar florets.
- Coat tofuToss tofu gently with 1 tablespoon oil and cornstarch until lightly coated. Spread on one side of a lined rimmed pan.
- Add broccoliToss broccoli with the remaining oil and spread beside the tofu without crowding. Use two pans for a larger batch.
- RoastRoast about 25–30 minutes, turning halfway through, until tofu edges are golden and broccoli is tender. Ovens vary, so watch the color near the end.
- GlazeHeat soy sauce, garlic, honey and water in a small saucepan until bubbling. Toss the hot tofu and broccoli with the glaze just before serving.
Make it work for you
Extra-firm tofu and a dry surface are important for browning. Soft tofu will not behave the same way in this roasting method. Add the glaze after roasting so the surface has a chance to color. The coating will soften as it sits, so this is best assembled near serving.
Sources & editorial notes
Follow ingredient labels and the cooking guidance below. Food-safety references are listed for further reading.
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