Using a nonstick skillet to make this dish will help the tofu brown evenly with less oil. Wiping the skillet with a paper towel after step 2 will keep the broccoli green.Tofu will take on the taste of whatever food it is cooked with. It is high in protein and is also a very good source of B vitamins and iron.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place block of tofu flat on cutting board; slice lengthwise into 4 equal pieces, then down the middle to make 8 squares. Place on baking sheet lined with three layers of paper towels; cover with three more layers. Place another baking sheet and a weight on top. Let tofu drain until towels are soaked, 5 minutes.

    Advertisement
  • Spread the sesame seeds on a plate. Press both sides of each tofu square into sesame seeds. In a large nonstick skillet, heat 1 tablespoon sesame oil over medium heat. Cook tofu, until golden brown, 4 to 6 minutes per side. Add the soy sauce; continue cooking, turning tofu, until it has absorbed all the liquid, about 1 minute. Remove from pan. Wipe skillet with a paper towel.

  • Add broccoli, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 cup water to skillet. Simmer, covered, until broccoli is tender, about 5 minutes. Divide among 4 serving plates; arrange 2 tofu squares on each. Drizzle with remaining tablespoon sesame oil. Serve.

Reviews (3)

79 Ratings
  • 5 star values: 13
  • 4 star values: 15
  • 3 star values: 33
  • 2 star values: 14
  • 1 star values: 4
Rating: 5 stars
10/20/2013
Easy weeknight supper; delightfully light yet full of flavor. I used green beans instead and made a bit of rice as a side. Tofu cooked this way would be wonderful appetizer as well, perhaps cut into smaller bites.
Rating: 4 stars
10/01/2013
I've been trying out different tofu recipes - and this one is what I was looking for. Easy and delicious, the family was very happy. Didnt give it 5 stars because some sort of sauce with it to help the broccoli out would be nice. I will definitely make this again.
Rating: 4 stars
07/26/2011
I used silken, firm tofu which had a very different texture, but was still good (though it didn't really get crispy). I mixed some sriracha and bragg's amino acids into the tamari (didn't have soy sauce). The tofu was eaten with the broccoli and some rice noodles in broth and was a great compliment to both!
Advertisement