Tofu and Broccoli

By Sue Li

Published September 22, 2025

Linda Xiao for The New York Times. Food Stylist: Sue Li.
Ready In
40 min
Rating
5(7)
Comments
Read comments

Salty with soy sauce and spiced with fresh ginger, this tofu and broccoli dish captures the comforting flavors of your favorite takeout, but can be made fresh, with minimal effort, at home. It comes together in no time and is incredibly satisfying. Tofu lightly tossed in cornstarch and then crisped up absorbs the simple soy-and-sugar glaze to create the most satisfying texture. And the lightly charred broccoli only deepens the flavor. Serve it over a bed of steamed rice for an inexpensive dinner that is as quick as it is delicious.

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Ingredients

Yield:2 to 4 servings

  • ¼ cup light soy sauce

  • 1 tablespoon toasted sesame oil

  • 2 tablespoons light brown sugar

  • 1 teaspoon plus ¼ cup cornstarch, divided

  • 1 (14-ounce) block firm tofu, drained

  • 4 tablespoons vegetable oil, divided

  • Kosher salt 

  • 2 medium broccoli crowns, cut into florets  

  • 4 garlic cloves, finely chopped

  • 1 (½-inch) piece fresh ginger, finely chopped (about 2 teaspoons)

  • 3 scallions, finely chopped

  • Toasted sesame seeds, for garnish

  • Rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

43 grams carbs; 493 calories; 14 grams monosaturated fat; 9 grams polyunsaturated fat; 3 grams saturated fat; 28 grams fat; 5 grams fiber; 617 milligrams sodium; 23 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, whisk together soy sauce, sesame oil, brown sugar, 1 teaspoon cornstarch and ½ cup water. Set aside.

  2. Step 2

    Cut the tofu into 1-inch cubes, spread the cubes onto a few layers of paper towels and pat them dry. In a medium bowl, toss the cubes with the remaining ¼ cup of cornstarch and fully coat the tofu.

  3. Step 3

    In a large skillet, heat 2 tablespoons vegetable oil over medium heat. Once the oil is hot and shimmery, add the tofu and cook until all sides are golden, 10 to 12 minutes. Transfer the tofu onto a plate and season with salt. 

  4. Step 4

    In the same skillet, heat 1 tablespoon vegetable oil over medium heat, add the broccoli and cook, undisturbed, until broccoli is lightly charred on the bottom, 2 to 3 minutes. (Do not be tempted to move them!) Toss and cook until the other sides of the broccoli are darkened in spots, another 2 to 3 minutes.

  5. Step 5

    Add the remaining 1 tablespoon vegetable oil, the garlic, ginger and scallions to the same skillet and stir until fragrant, 1 to 2 minutes. Adjust the heat to low, add the tofu back to the skillet, and stir in the reserved soy sauce mixture. Bring to a simmer, tossing frequently, until the broccoli and tofu are evenly glazed, 30 seconds to 1 minute. 

  6. Step 6

    Serve the tofu and broccoli topped with toasted sesame seeds, with rice alongside.

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Ratings

5 out of 5
7 user ratings
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Comments

Marina

I would very much appreciate instructions for a sheet pan adaptation.

Luke

I could see adding 1/4 tsp of chili flakes in step 5, or some chili crisp at the end as a condiment, if you want this recipe with an added "kick."

Marina

I would very much appreciate instructions for a sheet pan adaptation.

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