Sheet-Pan Crispy Tofu and Broccoli, Sesame-Ginger Glaze

Ingredients

• 2 blocks Extra-firm tofu, pressed, cut into 1-inch cubes
• 3 tbsp Cornstarch
• 2 tbsp Canola oil
• 1 head Broccoli, cut into florets, stems peeled and sliced
• 1 tbsp Extra-virgin olive oil
• 3 tbsp Low-sodium soy sauce
• 1 tbsp Pure maple syrup
• 1 tbsp Rice vinegar (unseasoned)
• 1 tbsp Fresh ginger, grated
• 3 cloves Garlic, grated
• 2 tsp Toasted sesame oil
• ½ tsp Red pepper flakes (optional)
• 3 Scallions (green onions), thinly sliced
• 1 ½ cups Brown rice (dry), dry

Method

1. Heat the oven to 425°F with both racks in the upper half. Press the tofu between paper towels under a heavy pan for 15 minutes while you start the rice.
2. Toss the tofu cubes with cornstarch until every face is chalky-dry, then with the canola oil. Spread on a sheet pan with space between cubes — crowding steams them.
3. Toss the broccoli with olive oil and a pinch of salt on the second pan, cut sides down.
4. Roast both 22-25 minutes, flipping the tofu once at 15 minutes. The broccoli should have real char on the edges.
5. Whisk soy sauce, maple, rice vinegar, ginger, garlic, sesame oil and pepper flakes in a large bowl.
6. Tip the hot tofu and broccoli straight into the bowl and toss — the residual heat makes the glaze grab. Serve over brown rice with scallions.

Notes

✨ The restaurant touch

The cornstarch coating is the whole trick, and it is what every good Chinese-American kitchen does. Do not skip pressing.

🧒 For the kids

Pull a handful of plain crispy tofu cubes and plain broccoli before glazing. Serve with a small bowl of glaze for dipping — dipping wins where sauced-on loses.

🌿 From the garden

Broccoli side shoots keep producing for weeks after you cut the main head, and they roast better than the crown.

🥡 Leftovers

Tofu softens overnight. Re-crisp in a hot dry skillet for 3 minutes; do not microwave.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.