About this recipe
If you’ve ever struggled to get tofu to that perfect crispy texture, I have a game-changing trick: freeze it first. Yes, freezing and thawing extra-firm tofu completely transforms its texture—making it chewier, more porous, and better at soaking up all the sauce flavors. It’s a simple step, but it makes all the difference in this Sesame Tofu and Broccoli recipe.
This dish is a go-to in my kitchen: crispy tofu, tender broccoli, and a sticky, savory-sweet sesame sauce. It’s easy enough for a weeknight dinner but also unique enough to make you feel like you’re eating takeout (without the wait time).
Why Freezing Tofu Works
When you freeze tofu, the water inside expands and creates little pockets. Once it’s thawed and pressed, those pockets leave behind a spongier, firmer texture that absorbs marinades and sauces like a dream. It also gets crispier in the oven or air fryer—no more soggy tofu!
From Home Cook to Home Cook: My Best Tips
✔️ Always freeze and thaw extra-firm tofu for a chewier, more absorbent texture.
✔️ Shake off excess cornstarch in a colander if needed, but don’t worry—extra will help thicken the sauce!
✔️ More broccoli? Always a good idea. Feel free to double the amount!
✔️ Make it a meal prep win—the tofu stays crispy in the fridge and reheats beautifully in the oven or air fryer.
How to make Crispy Sesame Tofu and Broccoli
This is the kind of recipe that quickly becomes a weeknight staple—crispy, saucy, and satisfying. If you try it, let me know in the comments or tag me on Instagram! I’d love to see your version. 💛
Make sure you squeeze all the liquid from your tofu and then tear it.
The tofu will be crispy and perfect when done!
If the sauce is to thick add one or two tablespoons of water.
Crispy Sesame Tofu and Broccoli – Easy & Flavorful Weeknight Dinner
Equipment
- Toffu press
Ingredients
For the Crispy Tofu:
- 1 block 14 oz extra-firm tofu, frozen, thawed, and pressed
- 2 tbsp cornstarch
- 1 tbsp avocado oil or any neutral oil
For the Sesame Sauce:
- ¼ cup soy sauce or tamari for gluten-free
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or agave
- 2 tbsp toasted sesame oil
- 1 tsp sriracha optional, for heat
- 2 tbsp water
- 1 tbsp sesame seeds
For the Broccoli:
- 2 cups or more broccoli florets
- 1 tbsp sesame oil
- 2 garlic cloves grated
- 1 tsp fresh ginger grated
Quick Cucumber Salad (Optional, But So Good!):
- 1 cup sliced cucumbers
- ¼ cup sliced scallions
- ¼ cup chopped cilantro
- 1-2 tbsp unseasoned rice vinegar
- 1 tsp salt
Instructions
Bake or Air-Fry the Tofu
- Preheat your oven to 425°F (220°C) or your air fryer to 400°F (200°C).
- Cut the thawed, pressed tofu into bite-sized cubes.
- Toss the tofu with cornstarch until coated. Pro tip: If you end up with too much cornstarch, place the tofu in a colander and shake it to remove the excess. But a little extra cornstarch isn’t a bad thing—it will help thicken the sauce later!
- Spread the tofu on a parchment-lined baking sheet and bake for 20-25 minutes, flipping halfway, until crispy and golden.
- Air fryer option: Cook for 12-15 minutes, shaking the basket halfway.
Cook the Broccoli and Sauce
- In a large pan or wok, heat sesame oil over medium heat.
- Add grated garlic and ginger, stirring for 30 seconds until fragrant.
- Toss in the broccoli and cook for 4-5 minutes, stirring occasionally. If you want it more tender, add a splash of water and cover for a minute to steam.
Make the Sauce & Combine
- In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, toasted sesame oil, and sriracha (if using).
- In another small bowl, mix the cornstarch with water to make a slurry.
- Pour the sauce into the pan with the broccoli and stir.
- Add the cornstarch slurry, stirring constantly for 1 minute until the sauce thickens and coats the broccoli.
- Add the crispy baked tofu, tossing everything together.
Serve & Enjoy
- Sprinkle with sesame seeds and extra scallions if you’d like.
- Serve over steamed rice, quinoa, or noodles.
Bonus: Pair it with the quick cucumber salad for a fresh, tangy contrast. Just toss everything together and let it sit while you cook the tofu.
Notes
Method 1: Using a Tofu Press (The Easy Way!)
✅ Best for: Quick, even pressing with minimal mess.- Place the tofu block inside the tofu press.
- Tighten the screws or clamps to apply gentle pressure.
- Let it press for 15-20 minutes over the sink or a bowl.
- Remove and pat dry—now it’s ready to cook!
Method 2: Using Heavy Stuff (The DIY Way!)
✅ Best for: If you don’t have a tofu press.- Wrap the tofu in a clean kitchen towel or paper towels.
- Place it on a plate or a cutting board.
- Stack something heavy on top, like:
- A cast-iron skillet
- A couple of cookbooks
- A can of beans or a jar of water
- Let it press for 20-30 minutes to remove moisture.
- Unwrap and pat dry before cooking.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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