If you’re craving something bold, satisfying, and plant-based, this Sesame Tofu & Broccoli is going to hit all the right notes. Crispy tofu coated in a sticky, savory-sweet sesame glaze, paired with tender broccoli and fluffy rice—it’s everything you want in a weeknight dinner and then some. This dish packs flavor, texture, and nutrition into every single bite, all while being completely vegan and totally addictive.

Behind the Recipe

This recipe was inspired by one of those midweek moments when takeout was calling, but I wanted something fresher and homemade. With a block of tofu in the fridge and a head of broccoli that needed love, this bowl was born. I kept the sauce rich with soy, garlic, and sesame, tossed it all over crisp tofu, and paired it with steamed rice. The result? A go-to dinner that’s just as comforting as takeout—but brighter, lighter, and made right at home.

Recipe Origin or Trivia

Sesame tofu dishes have long been a staple in East Asian cuisine, where the use of soy sauce, sesame oil, and stir-frying techniques are foundational. While this dish leans into the flavors of Chinese takeout classics like sesame chicken or General Tso’s, it’s entirely plant-based. Broccoli is often added not only for color and crunch, but also because it absorbs sauces beautifully. The sticky sesame glaze is inspired by classic stir-fry sauces that balance salty, sweet, and umami flavors—making each bite irresistible.

Why You’ll Love Sesame Tofu & Broccoli

There are so many reasons this meal is a keeper, and here are the biggest ones.

Versatile: Serve over rice, noodles, or enjoy on its own as a stir-fry bowl.

Budget-Friendly: Uses pantry staples and affordable plant-based ingredients.

Quick and Easy: Ready in about 30 minutes, perfect for busy nights.

Customizable: Switch up the veggies, adjust the spice level, or try it with tempeh.

Crowd-Pleasing: Even tofu skeptics fall in love with this dish.

Make-Ahead Friendly: The tofu and sauce can be prepped ahead of time.

Great for Leftovers: Tastes just as good (or better) the next day.

Chef’s Pro Tips for Perfect Results

To get restaurant-level flavor and texture at home, keep these tips in mind:

Press your tofu well to remove excess moisture and help it crisp up better when cooked.
Use cornstarch to lightly coat the tofu before pan-frying—it creates that golden, crispy edge.
Cut broccoli into uniform pieces so they cook evenly and don’t overpower the tofu.
Make the sauce separately and then pour it over the tofu and broccoli so everything gets evenly coated.
Garnish generously with toasted sesame seeds and scallions—they add crunch and brightness.

Kitchen Tools You’ll Need

No fancy equipment here—just a few basics to get dinner on the table.

Non-stick Skillet or Wok: For crisping tofu and stir-frying veggies.
Mixing Bowls: For tossing tofu with starch and prepping the sauce.
Whisk: To mix the sauce ingredients evenly.
Tofu Press or Paper Towels: To remove moisture before cooking.
Rice Cooker or Pot: To prepare the base for your tofu bowl.

Ingredients in Sesame Tofu & Broccoli

Each ingredient brings something to the table—literally. Here’s how they work together:

Extra-Firm Tofu: 1 block (14 oz). Pressed and cubed, it crisps up beautifully and soaks in the sauce.
Broccoli Florets: 3 cups. Adds crunch, color, and absorbs the sesame glaze.
Cornstarch: 2 tablespoons. Helps the tofu crisp up to perfection.
Soy Sauce: 1/4 cup. Salty and savory, forms the base of the sauce.
Garlic: 3 cloves, minced. Adds depth and warmth.
Maple Syrup or Brown Sugar: 2 tablespoons. Balances the salty with a touch of sweetness.
Rice Vinegar: 1 tablespoon. Brings acidity to brighten up the sauce.
Toasted Sesame Oil: 1 teaspoon. Adds that classic nutty aroma.
Chili Flakes (optional): 1/4 teaspoon. For a touch of heat.
Sesame Seeds: 1 tablespoon. Toasted and sprinkled on top for crunch.
Scallions: 2, thinly sliced. For garnish and freshness.
Cooked White Rice: For serving. Soaks up all the delicious sauce.

Ingredient Substitutions

Need to tweak a few things? No problem:

Tofu: Try tempeh or seitan if you prefer.

Maple Syrup: Honey (if not vegan) or agave syrup also work.

Rice Vinegar: Use apple cider vinegar in a pinch.

Soy Sauce: Tamari or coconut aminos if gluten-free.

Cornstarch: Arrowroot or potato starch can be substituted.

Ingredient Spotlight

Extra-Firm Tofu: The key to a great tofu dish is texture. Extra-firm tofu holds up to pan-frying and gets that perfect crispy bite when coated in starch.

Toasted Sesame Oil: Just a small drizzle adds so much depth—smoky, nutty, and instantly recognizable in Asian-inspired dishes.

Instructions for Making Sesame Tofu & Broccoli

Let’s dive in—here’s how to make your new favorite tofu dish step by step:

Preheat Your Equipment:
Heat a non-stick skillet over medium-high heat. If serving with rice, start cooking it now.
Combine Ingredients:
In a bowl, mix soy sauce, garlic, maple syrup, rice vinegar, sesame oil, and chili flakes to create your sauce. Set aside.
Prepare Your Cooking Vessel:
Press the tofu with paper towels or a tofu press to remove excess water. Cut into 1-inch cubes and toss in cornstarch until evenly coated.
Assemble the Dish:
Heat a bit of oil in the skillet. Add tofu cubes and cook for 6–8 minutes, turning occasionally, until golden and crispy. Remove from pan. Add broccoli to the same pan with a splash of water and stir-fry until tender-crisp, about 4–5 minutes.
Cook to Perfection:
Return tofu to the pan. Pour in the sauce and toss everything to coat. Let it simmer for 2–3 minutes until the sauce thickens slightly.
Finishing Touches:
Sprinkle with sesame seeds and scallions. Give it a final toss for even distribution.
Serve and Enjoy:
Spoon over warm rice and dig in while everything’s hot and sticky.

Texture & Flavor Secrets

The crispy edges of the tofu against the tender bite of the broccoli give this dish a wonderful contrast. The sauce is everything—salty, sweet, slightly tangy, with a whisper of heat and that deep sesame note that pulls it all together.

Cooking Tips & Tricks

Get the most out of your tofu stir-fry with these easy tricks:

Use a non-stick skillet or wok to prevent tofu from sticking.
Don’t crowd the pan—cook tofu in batches if needed for best crisp.
Add a splash of water to steam the broccoli just right.
Let the sauce reduce slightly so it clings to every piece.

What to Avoid

A few common missteps can make this dish less than perfect:

Don’t skip pressing the tofu—it’ll turn out soggy.
Avoid stirring tofu too much while crisping—let it brown.
Don’t overcook the broccoli or it’ll turn mushy.

Nutrition Facts

Servings: 4
Calories per serving: 360

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

This dish holds up well in the fridge for up to 3 days. Reheat in a skillet or microwave until hot. The tofu will lose a bit of crispiness, but the flavor stays strong. For meal prep, keep rice, tofu, and sauce in separate containers to reheat individually.

How to Serve Sesame Tofu & Broccoli

Serve it hot over steamed jasmine or basmati rice, or alongside noodles. Add a wedge of lime for brightness, or a drizzle of sriracha for a spicy kick. A cucumber salad or pickled veggies make a refreshing side.

Creative Leftover Transformations

Don’t let those tasty leftovers go to waste:

Wrap it in a tortilla with shredded cabbage for an Asian-style taco.
Stir into a veggie fried rice for a quick lunch.
Toss with soba noodles and extra sauce for a cold noodle bowl.

Additional Tips

Double the sauce if you like it extra sticky.
Toast your sesame seeds for maximum flavor.
Use a splash of vegetable broth to deglaze the pan if things stick.

Make It a Showstopper

Serve it in a wide, shallow bowl with a generous sprinkle of scallions and sesame seeds. A swirl of sauce on top and a pair of chopsticks laid across the bowl make it presentation-ready.

Variations to Try

Spicy Garlic Tofu: Add minced ginger and more chili flakes to the sauce.
Cashew Tofu & Broccoli: Toss in toasted cashews at the end for a nutty crunch.
Orange-Sesame Tofu: Replace lemon juice with orange juice and zest.
Sticky Teriyaki Version: Use teriyaki sauce in place of the sesame glaze.
Peanut-Sesame Fusion: Stir in a spoonful of peanut butter for a creamy twist.

FAQ’s

Q1: Can I bake the tofu instead of frying?

A1: Yes, bake at 400°F for 25–30 minutes, flipping halfway for even crispiness.

Q2: Is this recipe gluten-free?

A2: Use tamari or coconut aminos instead of soy sauce to make it gluten-free.

Q3: Can I use frozen broccoli?

A3: Yes, but thaw and pat dry first to avoid excess water in the pan.

Q4: Can I meal prep this?

A4: Absolutely! Store tofu, broccoli, and rice in separate containers for best texture.

Q5: What type of tofu works best?

A5: Extra-firm is ideal for crisping and holding its shape in sauce.

Q6: Can I air fry the tofu?

A6: Yes! Air fry at 375°F for 15 minutes until golden and crisp.

Q7: What if I don’t like spicy food?

A7: Omit the chili flakes for a milder version—still packed with flavor.

Q8: How do I make it saucier?

A8: Double the sauce ingredients or add a splash of water to thin slightly.

Q9: Can I use other veggies?

A9: Definitely—bell peppers, snap peas, or mushrooms all work well.

Q10: What kind of rice should I serve it with?

A10: Jasmine or basmati rice is perfect, but brown rice adds a nutty twist.

Conclusion

Sesame Tofu & Broccoli is proof that plant-based meals can be bold, flavorful, and totally satisfying. Whether you’re vegan, vegetarian, or just trying something new, this dish delivers every time. Trust me, once you try it, it’ll be part of your weekly dinner rotation.