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  • Dinner

Sesame Tofu and Broccoli

This sweet and savoury vegetarian sheet pan supper is delicious served alongside brown rice or quinoa. Make a double batch to feed a crowd or large family. Recipe courtesy of howtoeat.ca.

Prep Time

Servings

1 block (350g) extra-firm tofu (1)

4 cups broccoli florets (1 L)

3 Tbsp canola oil, divided (45 mL)

1/4 tsp salt (1 mL)

1/4 tsp pepper (1 mL)

1 Tbsp cornstarch (15 mL)

1 Tbsp soy sauce (15 mL)

2 green onions, thinly sliced (2)

2 tsp sesame seeds (10 mL)

Sauce

1/4 cup soy sauce (60 mL)

1/4 cup water (60 mL)

2 Tbsp honey (30 mL)

2 Tbsp rice vinegar (30 mL)

1 Tbsp cornstarch (15 mL)

1 clove garlic, finely minced (1)

1/2 tsp ginger, finely minced (2 mL)

  1. Preheat oven to 400°F (200°C). Line one large sheet pan with parchment paper.
  2. Remove tofu from package, drain and set on paper towel for 15 minutes.
  3. Place broccoli on one side of prepared baking sheet. Drizzle with 2 Tbsp (30 mL) canola oil, salt and pepper. Toss evenly to coat.
  4. Cut tofu brick into 1 inch (2.5 cm) cubes and place on pan.
  5. In a small bowl whisk together 1 Tbsp (15 mL) canola oil, 1 Tbsp (15 mL) cornstarch  and 1 Tbsp (15 mL) soy sauce. Gently toss with the tofu on the pan until each piece is evenly coated.
  6. Bake in the oven for 25 minutes, flip broccoli and tofu halfway through, until broccoli is tender and everything is browned around the edges and crispy. Prepare sauce while pan bakes.
  7. To make the sauce, in a small saucepan, whisk together soy sauce, water, honey, rice vinegar, cornstarch, garlic and ginger.  Bring to a boil over medium-high heat.  Reduce to low and simmer for about 2 minutes or until mixture thickens enough to coat the back of the spoon. Remove from heat.
  8. Remove pan from oven and toss with sauce. Sprinkle evenly with green onion slices and sesame seeds.

Ingredients

1 block (350g) extra-firm tofu (1)

4 cups broccoli florets (1 L)

3 Tbsp canola oil, divided (45 mL)

1/4 tsp salt (1 mL)

1/4 tsp pepper (1 mL)

1 Tbsp cornstarch (15 mL)

1 Tbsp soy sauce (15 mL)

2 green onions, thinly sliced (2)

2 tsp sesame seeds (10 mL)

Sauce

1/4 cup soy sauce (60 mL)

1/4 cup water (60 mL)

2 Tbsp honey (30 mL)

2 Tbsp rice vinegar (30 mL)

1 Tbsp cornstarch (15 mL)

1 clove garlic, finely minced (1)

1/2 tsp ginger, finely minced (2 mL)

Did you know?

Did you know?

Directions

  1. Preheat oven to 400°F (200°C). Line one large sheet pan with parchment paper.
  2. Remove tofu from package, drain and set on paper towel for 15 minutes.
  3. Place broccoli on one side of prepared baking sheet. Drizzle with 2 Tbsp (30 mL) canola oil, salt and pepper. Toss evenly to coat.
  4. Cut tofu brick into 1 inch (2.5 cm) cubes and place on pan.
  5. In a small bowl whisk together 1 Tbsp (15 mL) canola oil, 1 Tbsp (15 mL) cornstarch  and 1 Tbsp (15 mL) soy sauce. Gently toss with the tofu on the pan until each piece is evenly coated.
  6. Bake in the oven for 25 minutes, flip broccoli and tofu halfway through, until broccoli is tender and everything is browned around the edges and crispy. Prepare sauce while pan bakes.
  7. To make the sauce, in a small saucepan, whisk together soy sauce, water, honey, rice vinegar, cornstarch, garlic and ginger.  Bring to a boil over medium-high heat.  Reduce to low and simmer for about 2 minutes or until mixture thickens enough to coat the back of the spoon. Remove from heat.
  8. Remove pan from oven and toss with sauce. Sprinkle evenly with green onion slices and sesame seeds.

Nutritional Analysis

Calories

263

Total Fat

15.2 g

Saturated Fat

1.7 g

Cholesterol

0 mg

Sodium

1462 mg

Carbohydrates

26.6 g

Fiber

1.4 g

Sugar

9.9 g

Protein

12.3 g

Potassium

420 mg

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