Broiling tofu with a soy-maple sauce ensures that it's extra sticky, sweet and savory -- never bland.



Ingredient Checklist


Instructions Checklist
  • Heat broiler, with rack 4 inches from heat. On a rimmed baking sheet, toss broccoli with oil and 1/2 teaspoon each salt and pepper and spread in an even layer. Broil until tender, stirring once, about 10 minutes. Meanwhile, combine broth, soy sauce, syrup, and cornstarch.

  • Add tofu to sheet, on top of broccoli. Drizzle with half the broth mixture. Broil until tofu is dark brown in spots and sauce is thickened, about 6 minutes. Meanwhile, in a small saucepan, heat remaining broth mixture over medium until thickened, 6 minutes. Serve broccoli and tofu over rice with sauce.

Cook's Notes

Think of a broiler as a grill in reverse, with heat coming from above.

Reviews (3)

24 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 1
Rating: 4 stars
I’m vegan, so I used a “no chicken” chicken broth that I make for times like these. Freeze it in an ice cube tray, and I have what I need whenever I need it. Otherwise, I followed the recipe exactly. The recipe is pretty tasty!! My husband ate every last morsel, and he’s a carnivore.
Rating: 3 stars
This is a pretty quick and easy recipe. Usually, I press and drain tofu before cooking. This recipe, however, doesn't call for it. I decided to trust the recipe and it worked out just fine. The sauce is what really makes the dish. I suggest drizzling a minimal amount on the tofu and broccoli during cooking but saving most of it for the reduction made in the pot to stir in at the end.
Rating: Unrated
Being a vegetarian, I was disappointed that chicken stock was used in the sauce. I'm sure that vegetable stock can be used but don't understand why it wasn't used in the first place.