Best 4 Soy Maple Broiled Tofu With Broccoli Recipes

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**Savory and Nutritious: Soy Maple Broiled Tofu with Broccoli**

Discover a delightful fusion of flavors in this recipe for Soy Maple Broiled Tofu with Broccoli. This delectable dish combines the protein-rich goodness of tofu with the vibrant green florets of broccoli, all coated in a tantalizing marinade of soy sauce, maple syrup, garlic, and ginger. As the tofu and broccoli roast in the oven, they develop a beautiful golden brown exterior while retaining a tender and succulent interior. This recipe offers a perfect balance of savory and sweet, making it a hit among vegetarians, vegans, and meat-eaters alike. Served over a bed of fluffy rice or quinoa, this dish provides a complete and satisfying meal that is both healthy and flavorful. Additionally, the article includes variations for those who prefer a spicier or gluten-free version, ensuring that everyone can enjoy this delicious tofu and broccoli combination.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY BAKED TOFU WITH BROCCOLI



Crispy Baked Tofu with Broccoli image

This Crispy Baked Tofu with Broccoli is a wonderful vegetarian main course that can easily be made vegan and gluten-free!

Provided by Jennifer Farley

Categories     Main Course

Time 1h5m

Number Of Ingredients 19

1 block extra firm tofu
1 tablespoon cornstarch
1 1/2 tablespoons extra virgin olive oil
1 tablespoon soy sauce ((use tamari for gluten-free))
1 tablespoon honey ((use light agave for vegan))
1 crown broccoli (cut into florets)
1 tablespoon extra virgin olive oil
1 clove garlic, (sliced)
1 teaspoon kosher salt (or to taste)
1/4 cup soy sauce ((use tamari for gluten-free))
1 tablespoon toasted sesame oil
2 tablespoons water, (plus more as needed)
2 tablespoons seasoned rice vinegar ((regular rice vinegar may be substituted))
1 tablespoon cornstarch
2 tablespoons packed light brown sugar
1 clove garlic, (minced)
1/4 cup scallions, (sliced on the bias (approximately 3))
1 teaspoon toasted sesame seeds
Cooked grain of choice ((such as rice, farro or quinoa))

Steps:

  • Remove the tofu from its packaging and wrap in paper towels. For best texture and flavor results, you'll want to remove as much excess water as possible. To do this, place the tofu between two plates and lay a can or book on top to create a gentle weight. Leave this setup in place for at least 30 minutes (see notes).
  • Preheat the oven to 400 degrees F, and line a large baking sheet with aluminum foil or parchment paper. Lightly grease with cooking spray or olive oil.
  • Slice the tofu into approximately 1-inch cubes. Place in a medium-sized bowl, then toss with the cornstarch until evenly coated. In a small bowl, whisk together the olive oil, soy sauce and honey. Pour over the tofu and gently toss until evenly combined, then spread in a single layer over half the baking sheet.
  • On the other half of the baking sheet, toss together the broccoli, olive oil, and garlic. Spread into a single layer and sprinkle with salt. Bake for approximately 30-35 minutes, gently stirring and flipping the tofu and broccoli midway through to ensure even caramelization on both sides, and to prevent the tofu from sticking to the pan.
  • Meanwhile, prepare the sauce. In a medium saucepan, whisk together the soy sauce, sesame oil, water, and vinegar. Place the cornstarch in a small bowl or ramekin and whisk in 2-3 tablespoons of the sauce, then add back to the bowl along with the brown sugar and garlic. Bring to a simmer over medium heat while whisking, and continue cooking until the sauce has thickened. It will have a strong flavor; add a bit more water if desired to lessen the intensity (but keep in mind that the sauce is meant to be used sparingly).
  • Serve the tofu and broccoli over cooked grain of your choice along with a drizzle of the sauce, some scallions and sesame seeds.

Nutrition Facts : Calories 203 kcal, Carbohydrate 19 g, Protein 9 g, Fat 10 g, SaturatedFat 1 g, Sodium 1159 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY



Chinese Takeout-style Tofu And Broccoli Recipe by Tasty image

Here's what you need: firm tofu, vegetable oil, sesame oil, broccoli florets, vegetable broth, garlic cloves, grated ginger, soy sauce, agave syrup, rice vinegar, cornstarch, toasted sesame seeds, cooked white rice, sliced scallions

Provided by Camille Bergerson

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

14 oz firm tofu
1 teaspoon vegetable oil
1 ½ teaspoons sesame oil, divided
3 cups broccoli florets
3 tablespoons vegetable broth
2 garlic cloves, minced
1 teaspoon grated ginger
¼ cup soy sauce
2 tablespoons agave syrup
1 tablespoon rice vinegar
1 tablespoon cornstarch, mixed with 1 tablespoon water
¹¹⁄₂ teaspoon toasted sesame seeds, plus more for serving
cooked white rice, for serving
sliced scallions, for serving

Steps:

  • Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
  • After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
  • In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
  • Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
  • Remove the lid and increase the heat to medium-high.
  • Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
  • Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
  • Return the tofu to the pan and toss to coat in the sauce.
  • Serve over white rice and garnish with scallions and sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 244 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 14 grams, Sugar 11 grams

SOY-MAPLE BROILED TOFU WITH BROCCOLI



Soy-Maple Broiled Tofu with Broccoli image

Broiling tofu with a soy-maple sauce ensures that it's extra sticky, sweet and savory -- never bland.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 9

1 large head broccoli, stems peeled and sliced 1/4 inch thick, florets separated (about 4 1/2 cups)
3 tablespoons vegetable oil
Coarse salt and ground pepper
1 cup chicken broth
3 tablespoons soy sauce
3 tablespoons maple syrup
1 tablespoon corn starch
1 pound firm tofu, cut into 4 3/4-inch slices
Cooked rice, for serving

Steps:

  • Heat broiler, with rack 4 inches from heat. On a rimmed baking sheet, toss broccoli with oil and 1/2 teaspoon each salt and pepper and spread in an even layer. Broil until tender, stirring once, about 10 minutes. Meanwhile, combine broth, soy sauce, syrup, and cornstarch.
  • Add tofu to sheet, on top of broccoli. Drizzle with half the broth mixture. Broil until tofu is dark brown in spots and sauce is thickened, about 6 minutes. Meanwhile, in a small saucepan, heat remaining broth mixture over medium until thickened, 6 minutes. Serve broccoli and tofu over rice with sauce.

Nutrition Facts : Calories 301 g, Fat 18 g, Fiber 4 g, Protein 18 g, SaturatedFat 3 g

SOY-BRAISED TOFU WITH BOK CHOY



Soy-Braised Tofu With Bok Choy image

This Chinese-style braised tofu is an ideal midweek dinner over rice or noodles. Shallow frying the tofu first makes it sturdier and prevents it from breaking apart in the sauce. (You could also deep-fry or use an air fryer.) Cutting the tofu into thicker pieces means that each mouthful is crisp yet plump, with a soft interior. This is an adaptable dish; when adding the bell peppers, you could add more vegetables like broccoli, cauliflower, carrots, snow peas or whatever you have on hand. Those familiar with restaurant-style braised tofu may expect more sauce, but in this homestyle version, the seasoning sauce delicately coats the tofu and vegetables without drowning them. That said, double the sauce if you prefer.

Provided by Hetty McKinnon

Categories     weeknight, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

1 (14-ounce) package extra-firm tofu, drained and patted dry
Neutral oil, such as grapeseed or vegetable
Salt and black pepper
1 tablespoon doubanjiang or chile oil
2 garlic cloves, peeled and finely chopped
1 (1-inch) piece ginger, peeled and finely chopped (about 1 tablespoon)
4 scallions, trimmed, white and green parts separated and cut into 1-inch pieces
1 bell pepper (any color), stem and membrane removed, cut into 1-inch pieces
2 teaspoons Shaoxing wine (optional)
4 baby bok choy, trimmed and halved through the stem
Cooked rice or noodles, for serving
2 tablespoons soy sauce
1 tablespoon vegetarian stir-fry sauce or oyster sauce
1 teaspoon cornstarch
1/2 teaspoon granulated sugar

Steps:

  • Cut tofu across into ¾-inch-thick slices, then cut each slice in half so you have roughly 12 squares.
  • Heat a large (12-inch), deep-sided nonstick or well-seasoned cast-iron skillet on medium-high. When hot, add 1 tablespoon of oil and swirl to coat the base. Place the tofu in a single layer, season each piece with a little salt and black pepper, and fry for 3 to 4 minutes until golden and crispy. Flip and cook on the other side for 3 to 4 minutes more, adding more oil if needed. Remove tofu from the skillet and set aside on a plate.
  • Make the sauce: Combine the soy sauce, vegetarian stir-fry sauce or oyster sauce, cornstarch and sugar with ⅓ cup of water. Whisk until smooth.
  • In the same skillet over medium heat, add the doubanjiang or chile oil (if you're using doubanjiang, add about 1 teaspoon of neutral oil) and stir for 15 seconds. Add the garlic, ginger and white parts of the scallion, and toss for 1 to 2 minutes, until the scallions are softened and everything is fragrant. If the pan starts to look dry, add a drop of oil.
  • Add the bell pepper and Shaoxing wine, if using, and stir-fry for 2 to 3 minutes until slightly softened. Pour in the seasoning sauce and let it sizzle for 30 seconds, stirring once or twice.
  • Add the baby bok choy, tofu and green parts of the scallion, toss gently to coat the tofu. Let it simmer on low heat for 1 to 2 minutes until the sauce thickens, the baby bok choy is wilted but still green and crisp-tender, and the tofu has absorbed some of the sauce. Serve with rice or noodles.

Tips:

  • Use extra-firm tofu. This type of tofu holds its shape better during cooking and absorbs the marinade more easily.
  • Press the tofu before cooking. This helps to remove excess water and results in a firmer, more flavorful tofu.
  • Marinate the tofu for at least 30 minutes, or up to overnight. This allows the tofu to absorb the flavors of the marinade.
  • Broil the tofu until it is golden brown and crispy on the edges. This usually takes about 10-12 minutes per side.
  • Serve the tofu immediately with your favorite sides. Some popular options include rice, noodles, or vegetables.

Conclusion:

Soy-maple broiled tofu with broccoli is a delicious and healthy meal that is easy to make. The tofu is crispy on the outside and tender on the inside, and the broccoli is perfectly roasted. This dish is a great source of protein, fiber, and vitamins. It is also a good option for those who are following a vegan or vegetarian diet.

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