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Crispy Tofu with Broccoli and Rice

5 from 1 vote
This crispy tofu and broccoli bowl is a simple, satisfying meal that comes together with minimal effort. Oven-roasted tofu and broccoli are layered over fluffy rice and drizzled with a savory soy-ginger glaze for a cozy, takeout-style dinner you’ll want to make on repeat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Dinner
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 block 14 oz extra-firm tofu, pressed and cubed
  • 1 tbs avocado oil
  • 1 tbs cornstarch
  • 1/2 tsp sea salt
  • 4 cups broccoli florets
  • 1 tbs olive oil for broccoli
  • 2 cups cooked white or brown rice
For the sauce:
  • 1/4 cup soy sauce or tamari
  • 2 tbs maple syrup
  • 1 tbs rice vinegar
  • 1 tsp toasted sesame oil
  • 1 garlic clove minced
  • 1 tsp freshly grated ginger

Equipment

  • 1 Rice Cooker

Method
 

  1. Preheat the oven to 425°F. Line two baking sheets with parchment paper.
  2. In a bowl, toss the tofu cubes with avocado oil, cornstarch, and salt until evenly coated. Spread on one baking sheet.
  3. Toss the broccoli with olive oil and a pinch of salt, and spread on the second sheet.
  4. Roast tofu and broccoli for 25 to 30 minutes, flipping halfway, until golden and crisp.
  5. While everything roasts, combine soy sauce, maple syrup, vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer over low heat for 5 minutes, or until slightly thickened.
  6. To serve, divide rice between bowls. Top with tofu and broccoli, drizzle with sauce, and garnish with sesame seeds and green onions if desired.

Notes

  • Tofu can be air-fried instead of roasted for extra crispiness.
  • Sauce can be made up to 5 days ahead and stored in the fridge.
  • For a gluten-free version, use tamari and ensure all ingredients are certified GF.