I had a huge triumph today. I finally successfully made tofu. I’ve tried cooking with tofu in the past and could never really get it to be the right flavor or texture. When I cooked it in a skillet it would fall apart, when I baked it in the oven it would be bland and lifeless. Today, though, today was 100% success! This Pan Fried Sesame Tofu with Broccoli had texture, it had flavor, and none of that bland mushiness that I’ve always ended up with in the past!
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Use Cornstarch for Crispy Tofu
I was almost to the point where I believed that I’d never get tofu right, but I got inspired the other day and started looking up tutorials. I found this tutorial on How to Make Crispy Tofu without Deep-Frying over at TheKitchn.com and decided to give it a try.
The technique involves pressing out excess liquid, seasoning with salt (or marinating), coating with cornstarch, and then shallow pan frying until golden and crispy all over. I really wasn’t prepared for just how nice and crispy the tofu would turn out. It was simply amazing. Just as good as deep-fried (IMHO)!!
Now that I know how to do this, I can’t wait to experiment with more flavors. I seasoned this tofu with just a pinch of salt, knowing that I was about to drench it in yummy sesame sauce, but I still couldn’t stop popping the naked cubes into my mouth. They were so good even on their own! I can only imagine how good they’ll be with other flavors. Stay tuned because that is definitely going to be happening in my kitchen in the near future.
Pan Fried Sesame Tofu with Broccoli
Servings 3Ingredients
SAUCE
- 1/4 cup soy sauce ($0.20)
- 2 Tbsp water ($0.00)
- 1 Tbsp toasted sesame oil ($0.33)
- 2 Tbsp brown sugar ($0.08)
- 2 Tbsp rice vinegar ($0.22)
- 1 Tbsp grated fresh ginger ($0.10)
- 2 cloves garlic, minced ($0.16)
- 2 Tbsp sesame seeds ($0.15)
- 1 Tbsp cornstarch ($0.04)
STIR FRY
- 14 oz block extra-firm tofu ($1.99)
- Pinch of salt ($0.02)
- 2 Tbsp cornstarch ($0.08)
- 2 Tbsp neutral oil (vegetable, canola, peanut) ($0.04)
- 1/2 lb frozen broccoli florets ($1.00)
- 3-4 green onions, sliced ($0.23)
- 4 cups cooked rice ($0.88)
Instructions
- Place a few folded paper towels or a clean, lint-free dish cloth on a large plate. Remove the tofu from the package and place it on the towels. Place more towels on top, cover with a second plate, and then weigh the top plate down with a few canned goods or a pot filled with water. Press the tofu for at least 30 minutes to extract excess water (refrigerate if pressing for longer).
- While the tofu is pressing, prepare the sauce so that the flavors have time to blend. In a small bowl combine the soy sauce, water, sesame oil, brown sugar, rice vinegar, grated ginger, minced garlic, sesame seeds, and cornstarch. Stir until the brown sugar and cornstarch are dissolved, then set the sauce aside.
- Cut the pressed tofu into 1-inch cubes, then season with a pinch of salt. Sprinkle 1 Tbsp cornstarch over the cubes, then toss to coat. Repeat with the second tablespoon of cornstarch, or until the tofu cubes have a nice even coating of cornstarch.
- Heat a large skillet over medium flame. Once hot, add 2 Tbsp oil and tilt the skillet until the bottom is coated in a thick layer of oil. Add the dusted tofu cubes and let cook until golden brown on the bottom. Use a spatula to turn the cubes to an uncooked side, and cook until golden brown again. Continue this process until brown and crispy on all sides, then remove the crispy tofu to a clean plate.
- Add the frozen broccoli to the hot skillet and briefly stir fry until slightly browned on the edges. Don’t worry if it’s not thawed through yet, it will warm through after adding the sauce. Lower the heat to medium-low.
- Give the bowl of sauce a good stir, then pour it into the skillet with the broccoli. Stir and cook until the sauce begins to bubble and thicken (this should happen very quickly). Once thickened, turn off the heat and stir in the cooked tofu cubes.
- Serve the tofu and broccoli over a bed of cooked rice, topped with sliced green onions.
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Nutrition
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How to Make Sesame Tofu – Step by Step Photos
Start with a 14oz. package of extra-firm tofu. Yes, I realize this photo is of just “firm” tofu. I was so starry-eyed by the sale sign that I accidentally bought firm instead of extra-firm. Good news is that the only difference is the amount of moisture, so I just pressed my tofu for extra time. Read more about the different tofu varieties here.
Take the block of tofu out of its water filled package. Place some folded up paper towels or clean, lint-free dish towels on a large plate. Place the tofu on the towels, then cover with another set of towels and another plate. Place something heavy on top, like canned goods or a pot with water (a pot with water can be tricky to balance). If you use harsh detergents to wash your dish towels, paper towels might be a better idea. Let the tofu press for about 30 minutes for extra-firm tofu. I had just firm tofu, so I let it go for an hour. If you let it press for extended time, just be sure to put it in the refrigerator. Some people let theirs press all day, it just depends on the texture that you like.
While the tofu is being pressed, prepare the sauce so the flavors have a little time to mingle. In a bowl, combine 1/4 cup soy sauce, 2 Tbsp water, 1 Tbsp toasted sesame oil, 2 Tbsp brown sugar, 2 Tbsp rice vinegar, 1 Tbsp grated fresh ginger, 2 cloves of minced garlic, 2 Tbsp sesame seeds, and 1 Tbsp cornstarch. Set the sauce aside.
Once the tofu is pressed, cut it into one-inch cubes. If you still feel quite a bit of moisture on the surface, dab it a bit with a dry paper towel. Reducing the surface moisture is part of what helps these little guys get crispy. Season the cubes with a pinch of salt.
Sprinkle 1 Tbsp cornstarch over the cubes, then toss the cubes to coat. Repeat with a second tablespoon of cornstarch, or until the cubes have a decent coating on all sides.
Heat a large skillet over medium flame. Once the surface is hot, add 2 Tbsp of any neutral oil (this can be canola, vegetable, peanut, untoasted sesame oil, etc.) Tilt the skillet to cover the surface of the skillet, then add the cornstarch dusted tofu cubes. Let them cook until golden brown on the bottom. (P.S. waiting until the skillet is hot before adding the oil really helps prevent the cubes from sticking. Using a non-stick skillet or cast iron will also help prevent them from sticking).
Once they’re golden on the bottom, use a spatula to turn them to a new side. Continue cooking…
Keep repeating the process until they’re golden brown on all sides. They should be CRISPY and pretty darn wonderful. Once crispy on all sides, remove them to a clean plate (I just reused one of the plates from pressing).
Add the frozen broccoli right to the skillet, no need to thaw. There should still be some oil in the skillet, too. The tofu absorbed some, but not all of the oil.
Stir fry the broccoli just for a couple of minutes, or until it gets a touch of brown on the edges. Turn the heat down to medium-low (it’s okay if the broccoli is not thawed through at this point, it will continue to cook with the sauce).
Give the bowl of sauce a good stir just before pouring it into the hot skillet. Stir and cook the sauce until it begins to bubble and thicken (this should happen fairly quickly).
Once the sauce is thick and glossy, add the cooked tofu back to the skillet.
Stir to coat the tofu in the sauce.
Spoon the Pan Fried Sesame Tofu and Broccoli over a bed of cooked rice, then top with sliced green onion. NOM.
Seriously, these little crispy tofu bites were so good I could eat the whole lot, sans-sauce. I’m a tofu convert.
Super good!! I added about a 1/4c more soy sauce and a little more rice vinegar to make more sauce and it turned out beautifully!! will definitely be in my dinner rotation!
Looks so good! I’m trying to not have any sugar though. Would this still taste great even without the brown sugar?
It’s possible that you would still enjoy the flavor without the sugar, but it does add a lot in terms of balancing the saltiness of the soy sauce. It also is what creates that sticky, caramel-like texture in the sauce which helps it adhere to the tofu and broccoli.
I have tried forever it seems to get my tofu crispy. I don’t really know what made your recipe different, but they actually crisped up, instead of just being “browned”. I’ve made it twice now, and I am in awe! Thank you.
I’m a newbie with tofu. From recommendations from others
I froze the tofu first, then pressed when thawed. I tore into pieces before tossing with cornstarch to try for more crunch. I only had fresh broccoli, so steamed for a few minutes in the microwave. I found I needed a bit more oil, but the tofu crisped up nicely. Everything came together quickly, and was delicious! Thanks!
I am just an average person who does not know this blogger and decided to try this tofu. recipe after trying a bad tofu recipe yesterday. I must say, This. Was. Hands down. the best tofu recipe I’ve found so far. Absolutely, DEE-LI-CIOUS! Extremely satisfied. 10 out of 10 for me! I am so happy I found this recipe. Beth, thank you so much for sharing this recipe. I can’t wait to make it again!
Thank you for rescuing me yet again with an easy healthy recipe!!!! Your blog has really helped in more ways than I can write.
This is one of my favorite recipes. I don’t repeat recipes very often and I make this one all the time! My partner loves it too. Thanks for this wonderfully flavorful and cheap recipe!!
My results with this were not as spectacular as I was hoping for – definitely reminiscent of fake Chinese takeaway. Not bad at all, but it did not elicit rave reviews in my house, so I won’t make it again.
I’ve been making this dish regularly since 2015 and it never fails me! I usually don’t coat the tofu in cornstarch because I’ve found that as leftovers it gets a grainy quality. The sauce is soooo good, and I usually use fresh broccoli that I roast since that is my preference.
I used fresh broccoli 🥦
The best tofu dish I have made. This will be made regularly in our house. Delish!
Delicious! At last found the way to get tastier tofu!!
My sentiments the same Margriet. Alas! A great Tofu recipe to look forward to. :-)
Delicious! After making it once, I doubled the sauce for the next time and it was perfect :)
Very easy and good
Sooooo delicious!!!!!! Licked the pan at the end. So happy to have found this!!
I doubled the sauce, .soo gud!
I doubled the sauce and marinated 1/2” tofu cubes in it overnight, drained and baked them at 425 for 30 minutes, stirring halfway through. I also added two sliced carrots and 8 oz quartered mushrooms to the broccoli. Very satisfying and I liked having extra sauce for serving. Thanks for a delicious easy recipe.
Great concept for the recipe. Sesame and broccoli are always good combinations, and with the addition of tofu, it just makes it that much better!
However, my biggest issue is that if you don’t have a top-notch non-stick skillet and you attempt to pan-fry the tofu, it’ll stick and fall apart. Better off either sticking it in a deep fryer, or not coating it in corn starch and just pan frying it alone.
I also didn’t like how sweet the sesame sauce tasted, and felt that there wasn’t enough of it like the recipe called for. I would double it, add some salt and pepper in as well to balance out the sweetness.
This was SO GOOD! Just a tip on the tofu – it will stick to the pan if you don’t use a non-stick skillet and the oil (think like baking eggs stickiness). If you have issues with that, toss the tofu in a tablespoon of oil along with the corn starch and bake it at like 415 on a sheet pan lined with parchment paper, it’s about 30 min bake time and flip half way. Just a tip for anyone having issues cause this is so so so good!
You definitely need more oil than listed for the pan frying, unless you have the best non stick pan available. Followed the recipe as written and my tofu stuck to the pan and fell apart.
SO delicious. I used fresh broccoli and added some peanuts at end! Really tasted like Chinese take out!
This dish is fabulous and easy. Real pleaser
The sauce ended up WAY too strong for me. To the point where it was inedible 😭
I have bought tofu so many times and tried it many different ways and always came out a little dissatisfied.
This recipe also made me a tofu convert. SO GOOD!
This is really good! I had no idea that crunchy tofu could be so easy to make and so tasty. I’ve always hated tofu until now. Thanks for another great one! Keep up the good work!
This was awesome and I would do it again the only thing I did differently since I was using raw broccoli and cauliflower that needed to be cooked longer and separately to reach the consistency I wanted, was threw in it all in wok once everything was ready and mixed with the sauce making a huge fried rice-like dish that was a big hit. Thanks for sharing!
I make this recipe all the time! I double it so our whole family can enjoy. The recipe is so forgiving. Once, I was out of brown sugar so I subbed agave. Delicious. Once, I was out of rice vinegar so I subbed mirin and halved the sugar. Delicious. Sometimes I air fry the tofu. Delicious. Often I use fresh broccoli. Delicious. Do what you want with this delightful base recipe!
this is incredibly good, and the sauce is obviously good with tofu or any other sort of protein. I make this one pretty much once a week, it’s so tasty and easy!
Great recipe! Tofu really does get nice and crispy. If you love broccoli like I do, I would recommend doubling the amount, felt like there wasn’t enough for me.
this was absolutely delicious
This is really yummy and healthy. For some extra crunch, i add whole cashew nuts to this recipe
I am using fresh brocoli. Do I need to precook it. My wife suggested freezing it first, but I thought putting it in the microwave for 30 seconds might be better. Or maybe I should steam it first.
I would do the microwave with a little water so it steams. Broccoli that you buy frozen is blanched first (cooked briefly in hot water), so it’s partially cooked and ready to go. Just freezing probably won’t have the same effect.
Made this without the broccoli today and it was amazing!!!! I’m going to try it with broccoli in the future! Does it have to be frozen broccoli or are fresh ones fine?
Thank you so much!
You can use fresh broccoli, but it will definitely need to cook a little longer.
I make this recipe all the time, its so satisfying!! Last night I used rice noodles instead of rice and loved it even more. Thanks for the great recipe!
Made this last night and it was delicious! Just made a few adjustments.
I cooked the tofu until it was pretty crispy and the color was darker than the photos.
The broccoli took a long time to brown. Because it was frozen it created a lot of water in the pan which I drained before it would brown. I wonder how frozen broccoli normally browns with all the water from it being frozen. It was fine though, just cooked for a few minutes vs. a couple.
I also doubled the broccoli, used the entire pound bag.
It was delicious. Thank you for the tips on making crispy tofu. I am recently vegetarian and am always looking for ways to get protein outside of vegetables. This was quick tasty and easy and will definitely be making again.
It was really good and satisfying. I added some fish cake to it and was able to make it with flour since i have no cornstarch. I would make this again!
Do I have to do anything to sub fresh broccoli? It’s been awhile since I’ve made this one but it’s one of my favourites!
My whole family liked this. It does sort of mimic American Chinese food, but who doesn’t like that every once in a while! I used fresh broccoli, and just boiled it slightly first. I also added a little sriracha to the sauce, because we like a little heat.
I make this recipe alllllll the time! It’s become my new go-to. Even convinced my boyfriend who doesn’t like tofu to eat a whole bowl clean! 100% recommend to anyone regardless of dietary requirements. So yummy thank you :—)
Finally, after many failed attempts I have used your method to crisp up my tofu! It was amazing! Sauce is amazing! Love this recipe!
Love this recipe and will definitely make it again. The only changes I made were to sub maple syrup for the brown sugar and I sprinkled in some crushed red pepper to the sauce. I didn’t have any green onions, but they would have made a great addition! I let the pan get super hot before I added the oil and didn’t have any trouble with the tofu sticking. I think I’ll bake my tofu next time, which is an easier way for me to get consistent crispiness.
I have made this at least ten times for my husband and I. It’s so tasty and pretty easy which makes it good for weeknight dinners too.
Tried out this receipe today with slight changes like lemon juice instead of rice vinegar (I did not have it) and addition of mushroom , carrot , onion and cashew nuts. It was fabulous and so flavorful. The tofu felt wonderful and i could just keep eating it , on it’s own. Thank you for this receipe.
Really good amaZing simple recipe Ty I substituted white rice vinegar for lemon juice from a lemon and also only used two 1/2 cups rice which still I could’ve used two it would’ve been enough :p
Absolutely love this recipe! Thank you
Very heavy tasting. Reminds me of american chinese food. Needs more acidity. Not suitable if eating healthy
Absolutely fantastic. I added baby bella mushrooms to mine and it added a great earthy element.
Would make one hundred times over
One trick that has always helped me with tofu is to freeze it and then thaw it before you squeeze the moisture out of it. It’s an extra step but freezing it changes the texture for the better.
My favourite tofu recipe hands down I have made it twice already and I am absolutely loving it
I love this recipe and make it at least once a month. Such an easy go-to flavorful meal. I usually follow it completely but use fresh broccoli. However, today I’m out of ginger and wanted to make sure the flavor profile didn’t feel like it was missing something. So I added 1/4-1/2 tsp of miso paste and 1/4 tsp sambal oelek to the sauce. It’s so good, and a little spicier which is nice!
Also try with basmati rice its so delicious
This is a great recipe! I made a couple of small changes. I cut the tofu in thinner slices and I added a 1/2 cup chicken broth to the sauce. This makes for crisper tofu and a saucier sauce.
I’ve made this multiple times and it’s really great! The only modification I make is I omit the extra water in the sauce to make it extra thick and sticky. Otherwise, this is a staple recipe in my house!
I have made this recipe a few times and we love it. So delicious and nutritious. I use fresh broccoli (and lots of it) and I add a red pepper to the broccoli mix.. So darn delicious. I love the smell of the sesame oil and soya sauce. I see some people have problems with cooking the tofu (some sticking issues). Sorry but you need to cook tofu in a good pan – either a high end wok or a great le creuset frying pan – these are my go to every day vessels and I would be lost without them.
I loved the recipe! I am always in search of a good tofu recipe because I really like tofu. I added a little Sriracha to the sauce mixture to add a kick, and used fresh broccoli. Next time, I will add a little vegetable broth or even water to produce a little more sauce.
I just made this for dinner and it was amazing. The recipe is a keeper! I added red peppers and some sliced carrots for added veggies.
Thank you so much!
Very good recipe. I added sweet onion and beans sprouts. Finally I found what I was looking for. Thank you.
Happy to hear it Tatyana!
I coated the tofu in the cornstarch then a bit of oil and air fried to save myself time.
I also tore the tofu, gives it more crags and crevices to get crisp when air fried or baked. Forget where I read that.
So so good! I put it on vermicelli because I didnt have rice. So simple and delicious.
I also crushed some cashews on top because I found them in the cupboard. Yum.
That’s awesome about using the air fryer!
I loved this recipe! I used fresh broccoli and some red bell pepper as well. I should have made more sauce but it was absolutely delicious! Even my meat loving husband enjoyed it. Would definitely make it again!
Great work Christine!
This was probably my third time making this recipe, it’s so simple and easy. This time around I found out at the last minute that I didn’t have enough rice so I doubled the sauce and subbed in 1lb of udon noodles. I did find the sauce wasn’t nearly as sweet as I would’ve wanted, not sure if doubling the amount requires some measurement modifications. As a whole it was good as usual and with the udon noodles super filling. I had a small bowl and was full versus when I make it with rice and usually eat more than one serving.
Glad to hear you still enjoyed it Dom!
I really liked the taste of this recipe, but I had to change a couple of things about the prep to make it work. No matter how I try to pan fry the tofu, it always sticks. So, I found a quick recipe online to bake it instead, which gave me perfectly crisp, delicious tofu with much less fiddling. I also found it hard to get the broccoli cooked through in the pan because quite a few pieces from my bag of frozen broccoli were pretty big (nothing was still frozen at the end, but a few of the bigger pieces were still cold in the center). So, the next time I made it I let the broccoli thaw a bit first in the fridge, and then cut up the larger pieces before tossing them in the pan. I also added a little water to the pan to help them steam. Again, I like the taste of the recipe, but the steps just didn’t work for me, so I had to find some workarounds when I tried it a second time.
Good to know Courtney!
I had that issue in the past (stick to pan). So I tried something else. I let the pan get really hot, no oil. Like… really hot. Then I added a bunch of avocado oil which has a higher smoke point and no foul taste like some other oils have if they are too hot. Finally as I poured the oil, I dropped the tofu cubes in and just let them sit. It never stuck! Crazy awesome. I think the higher heat created a quick barrier to prevent sticking.
Great tip Drake!
This recipe was great! The only two modifications I would make is cooking the tofu on a higher temp (it took forever on medium and the oil ended up evaporating, thereby burning some of the pieces) and using less sugar in the sauce, as it was very sweet (honestly you could even skip it!). Red chili flakes are a good addition to the sauce too for an extra kick!
Good to know Amanda!
Do you have the nutrition info for this recipe? Thanks!
I do get that request a lot, but unfortunately I don’t have a reliable source for the nutrition information. The calculators and databases that most bloggers and websites use to calculate the info can be extremely inaccurate, and for something that can so severely impact the health of people with health conditions, I just don’t feel comfortable publishing unreliable numbers. I prefer to leave it up to the reader to use the database or calculator they trust. I’m sorry and I wish accuracy were easier than shipping the food off to a lab for analysis!
If that’s the case, why have it on some recipes and not others? Makes no sense.
Hi Amanda, actually since September a few things have changed. We only recently brought on a Registered Dietician to our team. She’s working hard behind the scenes to update the entire recipe database, over 1500+ recipes, with nutritional information. She’s working her way from the newest recipes back and it takes some time to update them all. Stay tuned!
Thank you for the response! Appreciate the info. I always calculate it myself based on my modifications, but it’s great to have available when possible to help me plan what recipes are good starting points.
Has anyone tried this reheated? I made a big batch and I normally take leftovers to work.
Hi, thanks! I did all the prep and pan-fried was easy to do! Thank you. (Knowing I was needing to drain this thing good, I sliced open the package top along three sides, placed it face down in a tall enough, narrow mixing bowl I have that held it near vertical. I covered it and popped it back in fridge. I’d guess two cups of liquid were in bowl by time I went to cook the next day). Then I didn’t use a roll of paper towels! Only a few by pressing. It was just like my favorite shop makes, crispy on outside, tender on inside.
That sauce tho. WAY too much soy source to my taste. I just need to come up with a sauce I like, but you spared me greasing my kitchen trying to stir fry in a wok.
My favorite Asian shop, the guys got his wok mostly outside. I wanted the taste, but wasn’t looking forward to cleaning the whole kitchen to get it.
This method was just perfect! Hardly any mess!
Thank you for sharing!
Is it no longer possible to read through old comments? On several posts I see many comments have been made but there is no button to read previous comments anymore.
Hi Liz, Thanks for bringing that to our attention! It looks like the button to read more comments has disappeared on mobile for some weird reason (it’s still there when viewing on desktop). I’ll send a message to our tech support to get that figured out right away. :) Thanks again!
Has anyone tried this with regular flour? I don’t think I have cornstarch on hand right now.
Yes you can use flour if you have to. Cornstarch will give it better crisp though!
Great recipe and sauce! I made the recipe as written, but decided to marinate the tofu in the sauce for a couple hours (maybe 4?) after pressing it. This still worked fine with the cornstarch when frying the tofu blocks. We also added snap peas, and used the same sauce from the marinade after adding the vegetables.
Only quabble with this recipe would be to maybe press the tofu for longer, as it didn’t quite feel dense enough. Otherwise really great!
Thanks for sharing this recipe. I just ate it and it was delicious. The cornstarch method really did a great job producing crispy tofu. I will definitely be making this again.
beth this recipe is incredible. thank you so much!!
My teenager is a recent vegetarian and I’ve never done well with tofu. This recipe is delicious! Thank you!
this is an amazing recipe, yes, but I just wanted to say kudos to you for being so supportive of your child! they may not know it yet but they are lucky to have you :)
Just made this for dinner. It was so so good! I liked it more than some of the restaurant fried tofu dishes I have tried. Will make again!
I’ve been trying to cook meatbfree meals a few times a week. This is a family favorite. All 4 kids love it.. even my active teenage boys who always want some sort of meat! I use fresh broccoli and serve over cauliflower rice. A 10!
Thank you.
Really not sure how people are calling this salty. The comment about salt made me nervous so I omitted the pinch of salt over the tofu with the corn starch but I think it would have been fine. I used less brown sugar (1 T instead of 2 T) and I really thought this was great. Served over Jasmine rice and used fresh broccoli (sauteed with a little more garlic and some black pepper) instead of frozen.
I was really hoping to like this tofu dish because I’m seriously unable to eat meat or eggs anymore, the thought of it being an animal’s flesh has been keeping me from eating meat. Unfortunately, this recipe probably ruined it for me as your recipe is way too salty-and I’m actually a salty food lover. I wanted to see if I would like this because I’ve always dislike the texture of tofu but it’s too chewy and the sauce is so briny it just tastes like salt. I tried your recipe for Teriyaki Sauce and it was sickeningly salty too. I have always made these sauces without using a written recipe, both sesame and teriyaki, you have to use closer to equal parts water and soy sauce, not 2 tablespoons of water to a 1/4 cup of soy sauce.
This is the first tofu recipe I’ve made where I actually can’t get enough of the tofu (not vegetarian, just trying to incorporate more meatless meals). I make the sauce almost as written, except I use honey instead of brown sugar and cut it to 1 T. I’ve also added chili garlic paste. I’ve made the tofu as written, but lately I’ve been using my air fryer, which works great.
Oooooooo what temp and how long in the air fryer?
I made this dish last night and it enjoyed the leftovers tonight. YUM! This is one of my favorite dishes from your website! Unfortunately, I was so hungry last night that I rushed and skipped the cornstarch, but I didn’t care. It was fantastic anyway. I also added a small can of water chestnuts and a few chopped carrots. I didn’t have brown sugar or rice vinegar, so I used fish sauce with the low sodium soy sauce and some sesame seeds with EVOO. Letting marinate overnight made the difference, I think. Awesome dish – thank you! :) Can’t wait to try it with your suggested way of stirfrying the tofu.
Followed the recipe to a T, except I used frozen cauliflowers because I didn’t have broccoli at home. When I tasted the “raw” sauce, I wasn’t a fan and it didn’t seem like it was gonna be enough – when it was done, it was the perfect amount and very tasty. What a sneaky recipe! :) I really enjoyed this meal, and I am pretty sure I will come back to it when I am in a tofu mood. Thank you for sharing!
This was great! I followed it to the letter except I used fresh broccoli and a wok. Nice thick sauce. I thought it wasn’t going to be enough sauce, but it was. Follow the directions and enjoy!
Super delicious and simple! I’ve never cooked tofu or a stir fry successfully before but to my surprise this was really restaurant quality. I made this for myself and used about 1 lb. of fresh broccoli (still could’ve used more), gluten free soy sauce, brown rice, and only had the patience to press the tofu for about 10 minutes but it was still good! Leftovers were not great though since the tofu gets soggy.
My husband hates broccoli so I’m going to try it tonight with mushrooms, sugar snap peas, and bell pepper. I’m also going to try slicing the tofu into thin strips instead of cubes like others suggested. I think it will help get it even crispier and carry more flavor.
I love this recipe. I had better luck draining the tofu for a full day before to get as much moisture out. I also like it a tad bit sweeter so I add a little more brown sugar. Talk about addicting! I could eat the whole batch if I let myself!
Woah! Best tofu for me too. I’ve used cornflour before frying (but maybe too little in the past), this turned out really well. I used a variety of vegs and a squeeze of honey in the pan near the end. Delicious! Made with rice and wiped it clean! Thanks very much.
turned out good for me
best tofu I’ve ever made.
i need to adjust on the sause a bit to fit my tastes. but my husband and i gobbled it down. i think I’ll use less ginger and lemon and maybe more sweetner.
This recipe looks delicious! Will this work with liquid aminos? I’m guessing I won’t need to use the full 1/4 cup since it is salty. Thanks!
I’ve never cooked with liquid aminos, so unfortunately I’m not sure how you might need to adjust the recipe. :)
How does this work for leftovers? Please advise for technique with fresh broccoli
I enjoyed the leftovers quite a bit, even though the tofu doesn’t stay crispy. For fresh broccoli, you’ll want to boil or steam the florets for a few minutes before adding to the skillet.
Too sweet. Eliminate brown sugar and its superb.
This is a regular in our house. So delicious and easy to make! Love it!
Great recipe. I modified it by cooking the tofu, and stir fried onions, broccoli, some mushrooms, and corn kernels . Mixed it all with a tbsp of cooked brown rice n andve it a stir sprinkling some salt and pepper I’m going to make the sauce next time and this going to be a regular meal. Thanks
Second time I make it and my tofu never gets crispy at all. It’s like the cornstarch just gets absorbed and then does nothing. I give up!!
You should drain the tofu longer!
This recipe is amazing. I cut down on the sugar and ended up using apple cider vinegar as I didn’t have rice vinegar but it is SO good. It smells amazing and tastes great even many days later (I made the whole recipe on Sunday and had it for lunch every day of the week). Obviously the tofu looses its crispiness when let to cool and then microwaved but still a very solid and yummy recipe even then.
I’m eating this right now as I reply.
The sauce smells amazing! But next time I will reduce the amount of rice vinegar and soy sauce and add more water. The punch of the vinegar and soy sauce is a bit too much for me.
This is a go-to recipe for me! I always have the ingredients on hand, and it’s so quick to prepare! Even my meat eating husband will gobble this up! Last night I tried using Butler Soy Curls in place of the tofu, and it was fantastic, too! For the soy curls, I just reconstituted them, squeezed the water out, then browned them in my skillet without the cornstarch, then proceeded as directed. Thank you for all your great recipes!
Really love this recipe. It’s a winner in our house and we’ll be cooking it regularly. Thank you!
Made this tonight it was very good. Definitely will be making it again.
This is my favorite stir fry sauce and tofu cooking method that I have found. I make this at least twice a month, and I vary up the veggies often.
I am an absolute novice, but this is an amazing recepie! – My favorite on Budget Bytes (or any other site) for sure! I loved it just as it was, but then I wondered how it would taste if I added pineapple. So I put some in right after pouring the sauce onto the broccoli and, oh nellie! What a perfect complement it was to all of the other flavors! Who needs take-out? Thanks so much! Gerry
I’m Chinese-Canadian and I freaking LOVED this recipe. The tofu is so crispy and awesome. I actually found pressed tofu at my local grocery store (I’m blessed with living in a multicultural city) so I skipped the tofu pressing. It cost about the same as extra firm tofu. It turned out perfect. I only felt there might be too much ginger so I’ll be putting half a tablespoon next time. Otherwise, I love this recipe! I used a pound of fresh broccoli instead and it was awesome.
I don’t know about all those folks complaining about the blandness of the tofu. Uh, that’s just how tofu tastes??? I love the natural flavour of tofu so just salting it before the cornstarch is perfect for me. Balances out the flavourful rich sauce. That’s why we Chinese love eating things with plain rice! We need to balance out the flavour with plainness so we’re not overwhelmed with salt or seasonings. It’s not right for my palate if it’s too much. Going out to a restaurant was a special occasion when I was a kid. Chinese restaurant food is not an indicator of what home-cooked Chinese is like. And this felt like home for me.
Even Beth said she was gonna experiment with other marination or seasonings later on.
I’ll probably be obsessed with this recipe for a while and make it a few times a month as part of my meal prep.
A friend of mine made a version of the fried tofu, but she marinated the tofu cubes in soy sauce before coating them with corn starch and saute-ing them until brown and crisp. Served them on toothpicks with cocktails – delicious!
Seriously yum. Not a usual tofu eater but I had this for dinner and had the 3 x leftovers for work lunches – re-heats a dream and the tofu is still delish. Thanks!
I made this the other night and it was great! The balance of salty and sweet was perfect!
A few of my co-workers talk about marinating and baking tofu. Have you tried that before?
I’ve tried baking a couple of times and have not yet had a result that I liked. I’m going to keep trying, though! Baking seems so much easier, so I want to like it. :P
Sesame tofu is basically all I ever order at Chinese restaurants (pro tip: ask for sesame bean curd, not tofu) and it’s always been a struggle to make it at home, because tofu always comes apart in the pan and doesn’t get crispy. That said, this recipe was SO GOOD. The cornstarch-dredged tofu got super crispy and held up under the yummy sauce. Since a couple people said the tofu was bland, I cut it a little differently (wide, flat pieces) to increase the surface area for the sauce, which also meant I only had to flip it once. I will definitely be making this again and using the technique to fry tofu for other recipes! Thank you!
PS. The tofu takes a loooong time to become golden, other home chefs be warned. Worth it.
Really yummy! Would definitely recommend halving the amount of sugar and adding a red chilli to give it a little something extra! We used tenderstem broccoli and some sliced red pepper, delicious!
This was my first time cooking with tofu. This recipe is a great foundational recipe! I say foundational only because I did have to make a few modifications. After following the recipe for the sauce, I found it to be slightly lacking in flavor. I felt it needed just a little something extra. In addition to the ingredients listed for the sauce, I added hoisin, bean sauce, ginger powder, cayenne, and red pepper flakes. The sauce was then spot on! Also, after pressing the tofu, and cutting into cubes, I seasoned it with an all purpose Adobo seasoning and a little garlic powder. I did this because I’ve had tofu in restaurants that was still bland even when coated in a great sauce. I am so glad I did this, as the tofu was extremely flavorful even on its own after frying. When plating the dish, I chose to only coat a few pieces of tofu in the sauce – just enough for what was being served for myself and mother-n-law. I did this so as not to have the remaining tofu get overly drenched in sauce that it would turn to mush. I also elected to sprinkle the sesame seeds onto the final plated dish instead of directly into the sauce as shown in the recipe pics. I really enjoyed the dish and it plated just as beautifully as it tasted. Because of the modifications I felt were needed, I gave this recipe 4 stars.
This is an amazing recipe!! I’m 14 and was able to perfect it, so it’s definitely easy. Fresh broccoli works fine too.
Do you have a rough idea of how many calories per serving there are?
Made this last night!!
Came out very good!
I have been wanting Chinese type food for so long and this dish finally satisfied my craving. I have came across many recipe but this one didnt have weird ingredients and I had it all in my pantry. I didnt use fresh ginger but sub 1 tsp of ginger spice. Thank you for sharing this recipe, I see myself making this many more times in my future.
I have made this twice now and it is very good!!! The brocoli holds sooo much flavor from the sauce.
sadly my tofu was still pretty flavorless in the end, maybe I need to marinate it over night or something?
otherwise very good sauce and meal!
This is my first time making tofu, and this recepi made it a success. I was a little hesistant to use garlic minced because I feel it can be overwhelming, but it wasn’t. Super delicious. I recommend this recepi for first timers making tofu.
Oh my!! The best tofu I’ve ever tasted, it’s absolutely delicious! Thanks for the recipe :)
What would be a healthier alternative to serving it with rice? Some kind of veggie or bed of greens?
I’d probably just double the broccoli or add some snow peas into the mix.
Zoodles made from zucchini would be great -:)
Cauliflower rice
Why not cauliflower rice?
My husband just made this for dinner tonight and it was delicious! Thank you for your technique on cooking tofu without deep frying; it’s exactly what I’ve been looking for! Can’t wait to use this tofu for other recipes!
Made this for dinner last night, and it was fantastic! I’m looking forward to leftovers!
Liked it but I felt like the sauce was way too sweet? Any thoughts on what I should cut down on if I feel like the sauce is too sweet? I followed every step of the recipe
If it’s a bit too sweet for your taste you can reduce the amount of brown sugar in the sauce from 2 Tbsp to 1 Tbsp and see if that works better for you. :)
Just made this. It is really tasty, but I found the sauce to have a bit too much vinegar. When I make it again, I will use 1 tbl instead of two. I roasted fresh broccoli and some red pepper and added red pepper flakes for heat. My husband raves about it. Thanks!
I didnt have ginger,so i had to use yhe soy sauce(lowfat)!it was delicious,Im gonna cook it again cause i am on a diet!thank you very much!
I just made this. It was so tasty and so easy!! I love it!
Lovely dish. Followed the steps without exception. The tofu came nice and crispy. Was looking for a nice recipe using broccoli. Two birds in one stone feeling! Tofu and broccoli. Both healthy
This looks amazing and I suddenly feel like I’m starving.
First time cooking tofu and I love it with this easy and delicious recipe!!
Thank you for sharing the recipe!
I didn’t like the taste at all.
Delish recipe!!! I doubled the sauce after reading the reviews and it was perfect for us, we like our sauce! I did omit the ginger because I didn’t have any and i will be making this again for sure! I made plenty for hubby to have lunch for a couple of days and he’s super happy! Thanks for the recipe!
Yum! This was my first time cooking with tofu, and it was great! If this is for 3 servings with no rice, this is 6 WW points, for those tracking.
Next time I would probably add more water as the sauce was a bit thick for my taste, and I might look for alternatives to all the oil to pull the points down. Obviously you can add more veggies too, but I thought the ratio was awesome. This is definitely a keeper, thank you!
Super Tasty and simple to make!
Good recipe, but too heavy on the soy. I adjusted by adding some honey, but will use half the soy sauce next time.
I tried it, but may not have done it right. The tofu stuck to the pan when I tried to turn it over. And the sauce wasn’t enough to cover the tofu later on. The end product was dry, so I added water from deglazing the pan and also extra soy sauce. I did get a compliment, so thanks.
Love it!! Made it 4 Times already for my boyfriend! I double the sauce so that there’s a little extra to drizzle over the rice…. so good!!! Thank you for sharing the recipe!
It was good but I will use 1/2 of soy sauce next time. It was way too salty.
Absolutely disgusting. I made a batch and followed the recipie to a T but I have wasted so much food. Way too salty with the most repugnant smell and uncomplementary flavors ever. Please do yourself and your family a favor and don’t try this at home
it’s not like she’s using unique flavors for this??? what’s so uncomplimentary? i wish you would be more specific for the rest of us -__-
‘uncomplementary flavors’ – Asian inspired recipes consistently feature this combination of ingredients, there’s nothing unusual about any of this. Tofu is so bland it needs some punch. We use this recipe regularly with fresh broccoli in our house although I probably add a little extra water for more sauce. Not giving it 5 stars just because I think it needs an additional vegetable for variety and texture.
I’ve made this recipe two nights in a row! I love the simplicity of it. I used fresh broccoli and steamed it 5-6 minutes before stir frying it. I always use the Minimalist Baker’s method for cooking Tofu to brown it up. This sauce is wonderful! The ginger is the star in my opinion!
This is amazing!!
I couldn’t stop snacking on my fried tofu, it was so delicious! Thank you for cluing me in on the secret to making crispy tofu. At first I was using a spatula but my knuckle hair was catching fire so I use the tongs which worked much better for me! I also added carrots. This is my new favorite stirfry!
Excellent and easy to make. Truly one of the best tofu recipes I have tried. Thank you!
Excellent and easy to make. Truly one of the best tofu recipes. So happy to have found it.
Hi Beth,
I made this tonight and it turned out great! Thank you!
Turned out great although it turned out better with some carrots and cabbage.
This method of cooking tofu was perfect! I have tried to cook tofu before and it turned into a wet crumbly mess. One thing I noticed was that the tofu squares really wanted to stick to the other squares in the pan. So it took some skill to keep them from touching. But it came out delicious and my apprehensive boyfriend actually really liked it. tofu convert!
I tried it today and it was great! A huge hit with the family.
This recipe was fantastic! I’ve made it with tofu as instructed, and also substituted a bag of Quorn Chick’n tenders and both were great. Definitely one of the best tofu recipes I’ve had.
Omg so good! I would make double the sauce next time though. The sauce is amazing!! Tofu came out great!! Better than Chinese food!!
Amazing recipe! Cooked it twice already and its going into a permanent rotation. Thank you!
Thank you for this terrific recipe!
I never cooked tofu before and the tip on drying it really made this recipe a success!
I doctored the recipe by using stir fry veggies and added breaded chicken (think sweet and sour chicken). Little prep time required jar sauce (too salty!) but it all came together well. Everyone loved it.
Next time, I’ll use your whole recipe, beginning to end.
Thanks again!
Julie
I made this tonight with asparagus instead of broccoli and served it on the savory coconut rice………..mmmmmmm
Yum! Used fresh broccoli I already had on hand and added red pepper flakes. I was going to eat it over cauliflower rice, but ended up eating it on its own. It was delicious. That sauce was so flavorful. Thanks for this recipe – it’s a keeper!
First timer here — found this while searching for a different recipe (your “Related Posts” link works!). This dish is absolutely delicious and comes together quickly. It was a 30-minute meal for me, minus the tofu pressing. One change: Prepped the tofu with cornstarch as stated, then threw it into my air fryer and proceeded with the rest of the recipe. So we consumed less oil and it came together faster. I don’t usually use frozen veggies but the frozen broccoli worked great and saved on prep time. Oh, I also added a pinch of red pepper flakes to the sauce, but kept everything else as written. Will definitely make this again, and now I’m off to check out the rest of your website!
Best tofu I can ever remember eating! Thank you! Browning tofu does take a while, but imo, that’s the only way it’s worth eating. I switched partway through from turning it with a spatula to turning each cube individually with chopsticks. Made the process way easier and more precise.
I tripled the sauce and tofu and used jarred ginger instead, cause I had it! I also used fresh broccoli , which I also already had and roasted it in the oven, adding it at the end. Delicious and no leftovers!
I made this tonight and it was incredible! I have never cooked tofu before and it was so easy and delicious!
I tried this recipe the other night I love deep fried crispy tofu!!! However, Idon’t know what I did wrong but the tofu took ages to brown and the sauce turned out like Tar!! I was so disappointed!!
Where are you buying your sesame seeds were you can 2 tbsp. of them for 15 cents?! Lucky you.
Get them in the bulk spices section of the grocery store. Saves so much money! I do that with a lot of spices that I don’t use very often and only need a little bit of.
I haven’t seen a bulk bin in a grocery store in years. :[
I’ve shopped at Costcos, Harris Teeter, Food Lion, Safeway, Trader Joe’s, and state farmer’s market. Oh well, I have sesame seeds from making Ramen so I’ll be eager to try this out.
I served this with cauliflower rice and it was was very good. Takes a long time to prepare.
Omg!!! This was absolutely delicious! I even got my two ear old to eat hers. Thanks for the tofu tip! This was the best tofu stir fry I’ve ever made.
Awesome recipe! I added sriracha to the sauce and mushrooms to the broccoli & tofu. Turned out amazing.
I did it!!! My first time cooking with tofu was a success!! Thank you for sharing this recipe; it was DELICIOUS!
I made this exactly as per the recipe and it was perfect! This recipe will definitely join my regular rotation, thank you!
Overall, it was okay. I wouldn’t cook it the same way again. The tofu was great!!….until I added it to the sauce. The sauce was terrible….not a fan at all.
Delicious. However, since I am trying to stay close to the Fuhrman “Eat to Live” guidelines I did a few things differently.
1. Instead of brown sugar I used 6 dried dates and processed them in a high speed blender.
2. Instead of frying the tofu, I baked it till golden brown and then turning it over to bake the other side.
3. Since I prefer a more cooked broccoli, I steamed it to the way I liked it and then added it to my skillet.
4. I used brown rice.
Really a most outstanding recipe!
This was amazing. I thought if I put the tofu in a bag with the corn starch and shake to coat it. Bad idea !! It sticks together. Your way is the best way !!!
Wow, just when I thought about giving up on using tofu in my cooking…here comes this recipe to save the day! It tasted so good, I was about to eat the whole thing! I halved the recipe because I didn’t have high hopes, but had a block of tofu to use up, so I didn’t want it to go to waste. The sauce is what makes it awesome! My meat-eating husband even liked it, but of course said to make it with chicken next time. I will make it with chicken, but will make it will tofu for me. Yummy, crispy tofu…I’ll be dreaming about this tonight! 😁😂
Yay!! I’m glad it changed your mind about tofu! :)
Thanks for such an easy and yummy recipe! My husband and I followed it last night, with some minor adaptations – we used avocado oil as it was the only one we had, and added not only broccoli but also green peppers, celery and carrots. It was delicious!!!
Great recipe overall. Hit with whole family. Full of flavor…I added 1/2 tsp of red pepper flakes just because we like a little heat. Substituted fresh green beans and asparagus for broccoli. Worked well!
I have made this 3 times now, and am eating leftovers as we speak! I absolutely love this recipe, and I’m not really a vegetarian, but like to try to eat Tofu when I can. This sauce is the BOMB. I’m forwarding it to my kids suggesting they substitute chicken or beef or whatever to their choosing. Thank you, this is delicious!!!
This recipe was super easy, I subbed frozen broccoli for fresh and used quinoa instead of rice. Excellent turn out! Would have been happy with this served to me in a restaurant.
Just awful. Way too much cornstarch
Thank you Beth,
This recipe was great, super delicious and easy to prepare. I’ll definitely be making it again!
I made this for dinner last night, and ohmygoodness, wow…my hubby and I have a new favorite dish. I would absolutely order it in a restaurant ! Thank you for such a great recipe. Also – thank you for changing the way I prepare tofu from now on. The dusting with corn starch was perfect. I’d love to try air frying it that way!
Thank you for this recipe! I was looking to have something different for dinner and this was definitely different!
Made this for dinner and it’s a success! Really great recipe! I have quite a lot leftover. How do I reheat it while maintaining the crispiness of the tofu??
Like other fried foods, there isn’t really a way to keep it crispy when reheating (especially once it’s coated in sauce), but it still tastes great. Or at least I thought so! :)
One of the best ways I’ve ever eaten tofu. Well done!
Better than take out ! My husband who is not a tofu fan loved it and said “you can make that again anytime”
Great recipe! I used “super firm” tofu and did not press it and it worked out fine because the texture was so dense. The corn starch coating is genius. My family loved the recipe and I’ll make it again.
Great recipe! I didn’t have a couple of the items and still it turned out amazing! Moreover it was my first time ever cooking tofu.
Just made this recipe. Super easy and super delicious! Thanks for sharing! It’s definitely a keeper in my family.
Thank you for the GREAT recipe! I have never cooked tofu, and for a first try this turned out wonderful! Loved the flavours.
Simple and straight-forward recipe to follow, and super delicious and filling. I recently discovered your website and every single recipe I’ve tried so far has been amazing! I can’t wait to try more, keep up the good work! (plus more vegetarian recipes hehe)
Have made this twice and both times the sauce was insufficient and turned to caramel-like substance. (It was still delicious!) What do you recommend I add to the sauce to thin it? Water?
Yes, you can do a little more water, but also try turning the heat down a bit. If the skillet is too hot the sauce will seize up more. :)
I don’t have fresh ginger! Can I sub ground? Or something else?
You can use ground, although I find the flavors to be quite different. I’d start with maybe 1/2 tsp.
I made this tonight and loved it. I used fresh broccoli and steamed it for 2 minutes first. Came to your site by googling for a tofu recipe and very glad to find you! Great site.
This was delicious, I have been making your recipes for about 1 and a half years now. My wife and I recently went vegan and I have been struggling with cooking tofu. This recipe was a life saver!!! Thank You! Thank you! Thank you!
Loved this as an easy way to work more veggies into our weekly meals. My husband is now in love with this recipe and told me I can make this every night, ha! I was worried it might be too salty, but it was just right (I didn’t add any salt to the tofu when I mixed it with the cornstarch). Thanks for another winner!
Looks great and I will definitely try preparing this. Only thing that confuses me is the broccoli. Why would you freeze a brocoli
You can use fresh broccoli if you prefer. Frozen broccoli is usually less expensive in my area and it comes pre-chopped, so I like to use it when I can. :)
Made this today and it was great. I used only 1tbsp of brown sugar and used about a pound of fresh broccoli instead of frozen. I used less sugar just because I dont really like sugary stirfrys. Next time I may just oven bake the tofu (without cornstarch). Im not that great at frying tofu and prefer to oven bake.
So so good. Frying the cubes is a little tedious, but totally worth it. Yum.
I made this one tonight and it was delicious. The longest part was to pan fry the tofu. It’s a keeper for sure!
Looks so incredibly good! MMmmm
How do you get the tofu to not stick to the pan? I used an All Clad wok and the cornstarch breading just stuck to the pan, even with all the oil.
Try heating the pan before adding the oil (I heard that closes the pores in the surface and helps prevent sticking). Then once you add the tofu, if you try to move them too early they’ll stick. Once they form a good browned surface on the bottom, they kind of release from the pan. Any sooner than that and you’ll get some sticking. :)
A tofu press is very handy if yo find yourself cooking frequently with it. I love mine.
http://www.amazon.com/EZ-Tofu-Press-Removes-Texture/dp/B007LLGMG2
This dish was a joy to cook, and delightfully delicious!
In a rush, we used tempeh (cut into 1″ cubes and steamed for 5 minutes) and added that where you’d put in the cooked tofu. Delicious!
My 11 year old still doesn’t like broccoli–I was hoping this sauce would change that. However, he did say, upon trying this, “Give me LOTS of tofu!” That is a winning recipe, I would say! Thanks for another great tofu dish.
Wow, this was delicious! Will definitely be making again :)
This recipe has become a weekly staple in our household. I add other vegetables, including a grated carrot. Thank you!
I made this the other night and it was SO GOOD. I’d never cooked tofu before and was completely intimidated by it, but your step-by-step tutorial really made a huge difference.
How would you feel about substituting oyster sauce for soy sauce? Or adding oyster sauce to the recipe? I’ve been craving oyster sauce and broccoli all week, so I wanted to see what you’d think. Also about possibly adding carrots? I have a bag sitting in my fridge. It looks wonderful though
You know, I’ve never tried substituting oyster sauce for soy sauce. I guess it might work since oyster sauce is so salty, but it’s usually quite a bit more thick, so you may need to make some adjustments for moisture. Carrots would be good with this. I’d shred or spiralize them and probably only use one to avoid over taking the recipe.
I made this today. Good stuff. Its the first time I’ve ever had tofu and actually liked it!
Another winner! This was super tasty. The tofu took forever to crisp up, though. I’m wondering if you have any tips. I had it on 6 on the gas burner, but it was slooowwww..
This recipe is amazing! I’ve never been good at cooking tofu or Asian food but this came out perfect! I also made a second batch for my boyfriend with chicken instead of tofu and he loved it too.
I made this last night and this is possibly one of the most amazing things I have eaten. Ever. I follow recipes on your site all the time and they are all very good, but this… This is magic. It was a struggle to save some for lunch, but now with an empty bowl on my desk and a full stomach, I am so glad I did not just gorge myself last night. I will be making this again as soon as humanly possible. Thank you!
I made this. It was great. Plan on using lots of different sauces. Yum.
The texture of the tofu was great and I didn’t even do all 6 sides! I got kind of tired after the 4th and it was fine. I found the flavor of the sauce a little too vinegary the first night (although I think I was expecting it to taste exactly like really sweet take-out sesame tofu). The next night, the tofu held up fine and the sauce mellowed out after microwaving.
Next time, I’m going to make the dragon noodle sauce instead with some cornstarch and see how it comes out.
I’ve had many, many tofu dishes where the texture was bad and I’d always assumed I disliked tofu because of that. But my husband has been getting into cooking more (with many recipes from your site, the step-by-step photos are a huge help) and really wanted to try tofu last night. Success!
We added a ton more veggies because we had them in the fridge and needed to use them up (mushrooms, cauliflower, asparagus) and doubled the sauce to account for the added bulk, and I’m so excited for the leftovers tonight.
I have also used rice flour when I can’t find cornstarch successfully.
This was fantastic! I ended up using the wrong pan for the tofu and it stuck a bit to the bottom of the pan, but no biggie; it still tasted really good. I don’t cook with tofu a lot, but I’m trying to limit how much meat we eat, so this is a great recipe to try. It’s not quite 5 stars but very close.
This was my first ever attempt at making tofu after being inspired by some tofu tacos I had had a few days prior. I have to say, while it may not be in my regular rotation (mostly because the husband is hard to convince on meat alternatives) I will definitely keep this recipe in my “When the Husband is Out of Town” catalog. Thanks for getting me over my fear of cooking tofu!
Too much ginger! At least, by the time I had finally zested the bejesus out of my ginger, filling the requisite 2T, it seemed like too much. And behold, it was. It was a good recipe, but in the future, I’d dial it back to 1T.
amazing recipe.
Loved this dish….making sure all six sides of the tofu cubes are browned is a little tedious but worth the effort. I think the secret to the recipe id making sure that you press the tofu long enough and coat thoroughly with starch. Since we knew there would be leftovers, held the cubes in a separate bowl and just incorporated in the individual bowl. That left unsauced cubes to go with the leftovers
I made this last night & LOVED IT! However, it didn’t quite hold up & the tofu is kind of a soggy mess when reheated for a leftovers dinner tonight. Any tips on how to store the leftovers? Regardless, this is now the recipe I will whip out to impress friends at an impromptu dinner party.
As with all fried foods, there’s really no way to keep them crisp as leftovers. :( Mine wasn’t exactly soggy, just soft, but the flavor was still on point so I enjoyed it. :D
We really enjoyed this recipe. Just one thing: I followed the instructions to cook the tofu, but found it a bit rubbery. I expected it to be crisper. Any idea why?
Hmm, not sure! Mine was quite crispy on the outside, and kind of creamy on the inside.
I subbed part of a bag of frozen stir fry veggies from Costco for the broccoli (because that is what I happened to have in the freezer) and it was wonderful. Easy and delicious.
look very taste
You have changed my entire perspective on tofu. This was sooooo good, and really simple. Definitely a new regular in the rotation!
Awesome!! I love changing peoples’ minds. ;)
Made this tonight with fresh broccoli and it was fabulous!
Have been a long time follower and lover of your blog, and a tofu-hater for a much longer time. Just made four servings of your recipe, and I’ve already scarfed down three servings today. This tofu is amazing!
I fried up the tofu cubes as per your method (cracked some black pepper on for a touch more seasoning before flour-ing) to add to my fried noodle lunch today and was already craving more by dinnertime! I know that cornflour turns nearly any protein to be pan-fried into gold but didn’t think to try it with tofu. I have the great fortune of living in an Asian country where tofu is cheap, plentiful and comes pressed so I don’t have to press it for long at all for the desired texture. This is a real winner and I’m already planning when I’ll get to fry up the next batch. Thanks ever so much for sharing!
Looks good! I’ve never had any luck getting little cubes of tofu to be crispy, I’ll have to try the cornstarch.
I do have two tofu cooking methods to recommend for you! The first is to slice it, brush it with oil and seasonings and broil it until it looks fried (basically, the oven fries method). The second is to slice it, marinate it and then sear it it a skillet. Both are improved by pressing the water out first. Hope that helps!
I’ll have to try those methods! Thanks for sharing! :D
This was amazing! Enjoying all your recipes 😄
I can’t come to terms with frozen broccoli, and my tofu stuck like a MF. However. This was still great. Like all great internet recipe reviews, I changed up major ingredients and it still came out great (subbed oyster mushrooms and bok choy for the broccoli, then thinned down the sauce a little bit). What can I say, I like a flexible recipe!
Also, having been a much earlier convert to tofu than you are, I tossed some in your chana saag recipe last week. It was unsurprisingly excellent : ) My tofu tip would be to bake it next time while your rice is cooking, and consider slicing the block in thinner halves to press. The brand of tofu I happened to pick up at the COFCO super ranch market came already cut into more manageable pieces – easy peasy.
And if you’re looking for more tofu/veg/vegan inspiration, Serious Eats is embarking on vegan week. In case you hadn’t seen that already : )
Whole Foods sells “Golden Sesame Tofu” in their deli/prepared foods section – this recipe reminds me of it, but I’m sure this is even tastier (and less expensive)! I can’t wait to try this! I’ve made several of your recipes, and they’re all great!!
Can’t wait to try this! Looks so yummy! In my tofu experience, pan frying is definitely the way to go. I have never used the cornstarch tip, which I think will be spectacular! In the past, I have dipped the pressed tofu in egg, and then seasoned bread crumbs and pan fried, which is also good, especially with pasta sauce.
I’ve been using a similar technique to make tofu for a while now! I actually bought a tofu press (this one: http://smile.amazon.com/EZ-Tofu-Press-Removes-Texture/dp/B007LLGMG2) and it’s made things much easier/cleaner when I want to make tofu.
Often times though, I just get lazy and crumble up the tofu, mix it with seasonings in a bowl, and then stir-fry it like scrambled eggs.
Thank you for sharing a simple, delicious vegan recipe!
I just made this tofu last night (and posted it on instagram.) It was even better than I expected! I replaced the brown sugar with maple syrup and also seasoned the tofu cubes with a little pepper which worked out super well!
Made this tonight. I have been making pan fried tofu for years, but never coated in corn starch. I really enjoyed this! Thank you.
I made this last night and it was delicious! I was surprised at how easy it was to make. The tofu was great straight out of the fry pan like you said. The only thing I would change next time around is that I’d use slightly less rice vinegar in the future, since I used ginger paste which was slightly acidic. Thank you so much for this delicious recipe :)
As someone who isn’t tofu’s biggest fans, this looks amazing! I’m almost drooling over how delicious those crispy tofu blocks look!
The one way I’ve used tofu lately is in my cheese sauce for mac & cheese! I blend silken tofu with a little fresh ground pepper and then add it to my homemade cheddar sauce. It’s a good way to add a bit more protein and can help cut back on the cheese in the actual sauce. Plus it helps me feel better about chowing down on a bowl ;o) I also add broccoli and/or spinach, so my mac & cheese packs a healthy punch!
I’ll have to try that! :D
I’ve long been subbing tofu, tempeh, seitan, and other plant based prot3ins for the meats and such in your recipes, Beth! :)
May I suggest you try freezing a block of tofu? That also changes the texture, dramatically, and many people (like myself) adore it! I drain it, slice it into four slabs, pop ot into freezer bags, I don’t press it first. Freeze solid. Let thaw in fridge. Then you can wring it out almost like a sponge! It’ll suck up a marinade qyickly, too, and frozen tofu has a dense and chewy flavor, upon cooking, too.
I usually buy Chinese tofu (in the water packed fride case tubs) and always wxtra firm. Though Japanese tofu (shelf stable aseptic packs) has its benwfits, too (I mostly do dessert like things with Japanese atyle tofu as it doesn’t hold its shape as well — it’s awesome blended!).
Tempeh I like to steam to “open up” unless I am doing a stew or curry or other ling-cooking dish. I kove tempeh.
Seitan, if you’ve not had it, is super easy to make at home — and way cheaper than atore bought. No, it’s not a soy thing, of course, but I had to mention it as I’ve used it in place of meat in some of your recipes!
I love that you seem so flexitarian and open to plant based recipes! Thank you!
I’m a long rime fan of your blog and cooking! I so appreciate all you do. :)
OMG, you are my hero! I stopped eating meat recently and have been trying to love tofu, but I haven’t found away to cook it that I could get excited about…until now! I’ll be making this often, maybe when th different veggies to keep it interesting. And you’re so right about the tofu being delicious all on its own. Yum yum yum!
I have never cared much for Tofu so I have never even tried cooking with it. After seeing the tutorial and the pictures of this delicious looking recipe, I am going to give it a try. I can’t wait to see how it turns out.
Just the other day I was thinking that I should ask you to try to make a tofu recipe! I recently discovered pressing tofu and it really really improved the texture of the tofu I bake. (Apparently, freezing and defrosting tofu before you press and marinate it also improves the texture for whatever reason.)
Anyway, I CANNOT WAIT to try this recipe!11“
I made this last night and it was amazing! I substituted soba noodles for rice because I was out, and also added some red pepper I had on hand. The sauce works so well and tastes delicious, and the broccoli turned out perfectly. My husband loved it too! Definitely going to make this again and again!
I love and appreciate all of your vegan/vegetarian recipes, and many of your other recipes are easy to adapt too. Thank you for branching out into tofu, it is a great and cheap protein source that you can flavor in almost any way that you want – it shouldn’t be limited to just vegetarians who eat it. I can’t wait to give this recipe a try and thank you for the many recipes I’ve tried from you – they always turn out great!
Beth! You gotta try baked tofu! Here’s why: press out liquid, cube, bake on oiled sheet 400, flip to get crust on all sides. That’s it! …and I think I might have made it sound more complicated than it is! The texture is really improved too! It does shrink substantially, but I get a huge restaurant size pack at the Asian grocery Assi Plaza.
Love baking my own tofu and it’s so easy! Plus it can be flavores however you want! So m6ch cheaper than buying it prebaked at the store! Awesome note, Christie. :)
I definitely want to try baked next! :)
Delicious!!
Just pinned this! I may have to give tofu another try. This recipe looks really good!
I love panfried tofu with a spicy thai peanut sauce too. It’s delicious.
Thank you for demystifying tofu! This looks easy and delicious.
wow this looks so delicious!!
xo
http://itsevelina.com/
I love tofu when it has great texture and flavor. I can’t wait to try out your version and recipe!
This looks FANTASTIC!!! I’m thrilled you’ve finally had success with tofu – I use it with several of your recipes in place of meat (duh). I almost always double the sauce, press/cube/marinate in the sauce and then bake the tofu, adding it and the remainder of the sauce at the end. Your tip “waiting until the skillet is hot before adding the oil really helps prevent the cubes from sticking” is a great one and I’ll give that a try!
Thank you for the great recipes!
This looks amazing! But, how much broccoli did you use? A whole 16oz bag? It’s hard to tell from your photos. :)
Oops, I had forgotten to include that in the ingredients list, but I’ve added it now. I used 1/2 lb., but the recipe could have handled more if you like broccoli. :)
I love making tofu this way! I was so glad the first time I tried coating them in cornstarch or potato starch before lightly frying. It makes such a big difference, nice and crispy!
Is there another oil that I could substitute for the sesame oil? My daughter is allergic to sesame.
If you leave it out, it will be just be like a teriyaki sauce. :)
THANK YOU! I just bought a block of tofu but didn’t know what to do with it. Serendipitous post!
Yay! I’m excited to see some more tofu recipes in the future. The low cost of organic tofu at Whole Foods makes it a really budget-friendly staple at my house (even though we are meat-eaters).
This looks amazing! I’ve been dying for a good homemade General Tso’s tofu recipe. Maybe that could be your next venture with tofu??
Thanks for all of your recipes. I’ve haven’t had one yet that I didn’t enjoy.
I can’t wait to try this!! You read my mind… I was hoping to use up leftover tofu and broccoli this week! :)
I wonder how this would work with tempeh?
I’m not sure. I’ve not experimented with tempeh yet. :)
Oh it’s so good. It has its own taste unlike tofu, and it’s a savory earthy tone. You just slice it and fry. I use it in your tofu soup actually
Funny that you say you can’t cook with tofu. I switched to vegan a few months ago and there are a number of your recipes where I’ve just switched the meat out for tofu. This looks good too. Doing my weekly shop tomorrow and I might put this on the weeks meal list.
This is exactly how I make my tofu, because none of the other methods have been as good. However, I use regular or soft tofu instead of firm, as I find firm a little too hard for my liking, and soft/regular tofu just melts in my mouth. My favourite sauce for this type of tofu is teriyaki, believe it or not. In fact, I have the recipe if you would like to check it out Teriyaki Tofu Don
My mouth is watering just by thinking about it, and it’s bedtime for me! Drat!
Stephanie
Thanks for sharing that! :)
I love that this is a vegan recipe!! I’m a huge fan of tofu, and I am so happy that you’ll be doing more recipes featuring it. Thank you!! :)
I am not a broccoli fan, but if I used Trader Joe’s brown rice medley for the rice I bet it would be an excellent tofu/rice/sauce dish. Will have to try!!
I’ve never been able to successfully do anything with tofu. This is giving me hope! I’m going to try it this weekend!
One of my favorite things to eat is the spicy lemongrass tofu at a local Vietnamese restaurant… There’s a flavor combo for you to try: ) it’s delish!!
As a meat eater, i LOVED this recipe https://www.budgetbytes.com/2013/08/easy-sesame-chicken/
and now it is sort of replicated with tofu, which my now vegetarian self loves!
Cant wait to try this soon :) I am also partial to the pan fry method, but also like the baked method for hands-off and less oil/fat. Either way, corn startch and a sprinkle of salt are necessary.
I substitute tofu in your Kung Pao Chicken and vegetables all the time! Looking forward to this one!!!
I do that, too! :)
Not to be nit-picky, but the broccoli doesn’t appear in the recipe’s list of ingredients.
Sorry ’bout that! I had it in my notebook where I do the price calculations, but forgot to type it into the blog post. :P It’s all fixed now, though!
Awesome, the wifey and I are gonna try this tonight. Just a note, you forgot to add broccoli in the ingredients list. Thanks for the recipe!
Congratulations — but using tofu is wasted on me. I can use soy sauce, but tofu, soy milk, and other soy-based foods upset my stomach terribly. I’ll be making this with beef, chicken or shrimp. Maybe pork.
I recommend Beth’s Sesame Chicken recipe: https://www.budgetbytes.com/2013/08/easy-sesame-chicken/ It’s similar to this one and super yum.
Just a heads up, I think you forgot the broccoli in the ingredients list.
P.S. I’m a HUGE fan. This site is what first got me into cooking after graduating college. I made 3 of your recipes just this week!
Sorry bout that! I had it written on the paper where I do my calculations, but forgot to type it in. :P I’ve added it back now, though! :)
I love your recipes so I thought I’d share my tofu experience. I usually bake it on parchment for about 30ish min at 375-400.. until golden and puffed. Sometimes i oil it, sometimes not. Sometimes I toss in cornstarch, sometimes not. But it doesn’t really matter! It comes out crispy and chewy for me to then put in sauce or eat next day in salads or whatever. I’m not opposed to a shallow fry, though I do like my hands off approch for certain times :). Thanks for all the great recipes
That’s about how I bake my tofu, too. :)
I’ve been following (and LOVING) your blog for years. Seriously, so many of our “go tos” are from here. I’ve been hoping for you to post tofu recipes for a while, and I’m really looking to trying this! Thank you!!
You gotta get a tofu press. Tofu is such a good value for the nutrition it provides, would love to see more tofu recipes here.
This looks wonderful, but I cannot eat soy. I can have small amounts of soy, but not as the main part of a dish. Any ideas of what I can substitute for the tofu?
Chicken cut in similar-sized cubes and sauteed works well!