Tofu Broccoli Recipe

I’m always looking for ways to make weeknight meals easier and more exciting for my family.

This crispy roasted **tofu broccoli recipe** is exactly that: a vibrant, high-protein meal that delivers a satisfying crunch and spicy kick. The crispy, golden edges of the tofu and tender-charred broccoli are tossed in a sticky, sweet-spicy gochujang glaze. It’s faster than takeout and packed with satisfying textures for a complete meal. This specific method for this **tofu broccoli recipe** guarantees perfectly crisp tofu and tender-charred broccoli every time.

Ingredients

• Tofu: 400 g (14 oz) extra-firm tofu, pressed and cut into 2.5 cm (1-inch) cubes.
  Tip: Pressing removes water for maximum crispiness. Use super firm tofu (pre-pressed) for even less work.
• Broccoli: 500 g (1.1 lbs) broccoli, cut into bite-sized florets.
  Tip: Ensure florets are uniform in size to cook evenly with the tofu. Pre-cut broccoli florets work well for quick meals.
• Neutral Vegetable Oil: 30 ml (2 tablespoons), divided.
  Purpose: For coating both the tofu and broccoli to facilitate roasting. Swap with grapeseed or avocado oil for high-heat cooking.
• Cornstarch (Tofu Coating): 5 ml (1 teaspoon) cornstarch.
  Purpose: Creates a light, dry crust on the tofu during roasting. Do not skip this step for best texture in this **tofu broccoli recipe**.
• Seasoning: 2.5 ml (1/2 teaspoon) black pepper and 2.5 ml (1/2 teaspoon) salt, divided.
  Purpose: For seasoning both the tofu and broccoli before roasting. Adjust seasoning to taste and use fresh ground black pepper for best flavor.
• Gochujang Glaze Base: 60 ml (1/4 cup) gochujang.
  Purpose: Korean chili paste, the primary flavor component for the glaze. Adjust quantity for desired spice level; reduce for a milder taste or add more for extra heat.
• Glaze Sweetener: 30 ml (2 tablespoons) pure maple syrup.
  Purpose: Provides necessary sweetness to balance the gochujang spice; creates a glossy, sticky texture. Swap with honey or brown sugar.
• Glaze Umami/Acidity: 30 ml (2 tablespoons) naturally brewed light soy sauce and 15 ml (1 tablespoon) rice vinegar.
  Purpose: Soy sauce adds depth; rice vinegar adds essential acidity to brighten the flavor. Use tamari for a gluten-free alternative.
• Glaze Aromatics: 15 ml (1 tablespoon) toasted sesame oil, 10 ml (2 teaspoons) minced fresh ginger, and 1 minced clove garlic.
  Purpose: Sesame oil provides a nutty aroma; ginger and garlic add complex pungency. Mince just before use for maximum flavor.
• Glaze Liquid: 30 ml (2 tablespoons) water or vegetable stock.
  Purpose: Thins the glaze slightly during simmering. Use low-sodium stock for better control over saltiness.
• Cornstarch Slurry: 5 ml (1 teaspoon) cornstarch and 15 ml (1 tablespoon) cold water.
  Purpose: Used to thicken the sauce to a glossy, sticky consistency. Ensure cold water is used to prevent lumps when making the slurry.
• Garnish: 15 ml (1 tablespoon) toasted sesame seeds and 30 ml (2 tablespoons) chopped green onions.
  Purpose: Adds visual contrast, fresh aroma, and a slight crunch. Use toasted sesame seeds for a nuttier flavor.

Instructions

Following these steps carefully will yield the best results for your **tofu broccoli recipe**.

1. Prep the ingredients and preheat the oven. Preheat your oven to 200°C (400°F). Line two large baking sheets with parchment paper for easy cleanup. Press the tofu thoroughly to remove water, then cut into uniform cubes. Cut broccoli into small florets, ensuring uniform size.
2. Prepare the tofu for roasting. In a medium bowl, gently toss the pressed tofu cubes with half of the vegetable oil, 5 ml (1 tsp) cornstarch, and half of the salt and pepper until evenly coated. Spread the coated tofu in a single layer on one prepared baking sheet. Ensure pieces do not touch to maximize crispiness.
3. Prepare the broccoli for roasting. In another medium bowl, toss the broccoli florets with the remaining 15 ml (1 tbsp) vegetable oil, 1.25 ml (1/4 tsp) black pepper, and 1.25 ml (1/4 tsp) salt. Spread the broccoli in a single layer on the second prepared baking sheet.
4. Roast the tofu and broccoli. Place both sheets in the preheated oven and roast for 20-25 minutes. Flip the tofu and broccoli halfway through cooking for even browning and crisping. The tofu should be golden brown and crispy, and the broccoli tender-crisp with slightly charred edges.
5. Prepare the gochujang glaze. While the vegetables are roasting, prepare the gochujang glaze. In a small saucepan, whisk together the gochujang, naturally brewed light soy sauce, maple syrup, rice vinegar, toasted sesame oil, minced ginger, minced garlic, and 30 ml (2 tablespoons) water or vegetable stock. Bring to a simmer over medium heat.
6. Thicken the glaze. In a small separate bowl, whisk together the slurry ingredients (5 ml (1 tsp) cornstarch and 15 ml (1 tbsp) cold water) until smooth. Pour the slurry into the simmering glaze, whisking constantly for 1-2 minutes. The glaze will thicken visibly and become glossy; remove from heat once it coats a spoon. I find that sometimes if I let the glaze simmer too long without the slurry, it gets too thick, so be ready with the slurry immediately after simmering begins.
7. Combine and coat. Once roasted, transfer the hot tofu and broccoli to a large mixing bowl. Pour about two-thirds of the gochujang glaze over the hot vegetables. Toss gently to coat all the pieces evenly in the rich, sticky sauce for this **tofu broccoli recipe**.
8. Garnish and serve immediately. Serve the glazed **tofu broccoli recipe** immediately on a plate while still hot. Drizzle with the remaining glaze and generously sprinkle with toasted sesame seeds and chopped green onions for a fresh pop of color.

Tips for Crispy Tofu and Perfect Broccoli

Getting a genuinely crispy texture on roasted tofu can be tricky, but these small adjustments guarantee success. The same goes for the broccoli; we want tender-crisp results that hold up to the glaze.

Maximize Tofu Crispiness

Pressing the tofu thoroughly before coating is essential; this removes moisture and allows the outside to crisp up instead of steaming. Using cornstarch in the coating mixture creates a light, dry crust that gets crunchy in the high heat of the oven.

Single Layer Roasting

Ensure both the tofu and broccoli are spread in a single layer on the baking sheets without overcrowding. Overcrowding leads to steaming rather than roasting, resulting in soft or soggy vegetables. My weeknight shortcut often involves using my large 18×13 sheet pan for the broccoli, then pulling out a separate 9×13 pan for the tofu, just to guarantee enough space for that single layer crispiness.

Broccoli Charring

High heat roasting (400°F) allows the edges of the broccoli florets to char slightly. This charring adds a delicious, complex flavor that complements the sweet and spicy glaze.

Meal Prep and Serving Suggestions for this Tofu Broccoli Recipe

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The tofu may lose some crispiness, but the flavor will still be excellent. The glaze will continue to thicken as it cools.

Reheating

Reheat leftovers in a preheated oven at 350°F (175°C) or in an air fryer for 5-7 minutes. This method helps restore some of the crispy texture lost during refrigeration. Avoid reheating in the microwave if possible to maintain quality.

Serving Suggestions

This tofu broccoli recipe pairs perfectly with steamed white or brown rice to soak up the extra glaze. For a noodle option, serve over a bed of ramen noodles or lo mein noodles. To make a complete meal, add a side of quick-pickled cucumbers or a simple green salad.

FAQs

How do I make this tofu broccoli recipe less spicy?

Reduce the amount of gochujang to 2 tablespoons instead of 4, and increase the maple syrup slightly to maintain the balance of sweet and salty. This adjustment makes the tofu broccoli recipe suitable for kids or those sensitive to heat.

Can I use different vegetables with this glaze?

Yes, this glaze works well with many hearty vegetables like bell peppers, green beans, carrots, or cauliflower. Ensure the cooking times are adjusted to account for the different densities of the vegetables.

Is this recipe gluten-free?

The gochujang itself may contain wheat, and standard soy sauce contains gluten. To ensure it’s gluten-free, use tamari instead of soy sauce and verify the gochujang brand for a safe alternative.

Can I air fry the tofu and broccoli instead of roasting?

Yes, air frying is a great alternative for crispier results in less time. Air fry the tofu at 400°F (200°C) for 10-12 minutes, and the broccoli for 8-10 minutes, checking frequently.

What’s the best way to get crispy tofu without cornstarch?

You can use arrowroot powder as a substitute, or ensure the tofu is extremely dry before roasting and use slightly more oil. The high heat of the oven is key regardless of the coating. I find pressing the tofu for at least 30 minutes in a press, or between paper towels under a heavy pan, is a more important step than the specific coating powder.

Can I make the glaze ahead of time?

Yes, prepare the glaze a day ahead and store it in the refrigerator. Reheat gently over low heat before tossing with the freshly roasted tofu broccoli mixture.

Conclusion

This crispy roasted tofu broccoli recipe with spicy gochujang glaze is proof that fast weeknight cooking can be full of flavor and texture, offering a healthy and easy dinner solution. It’s a satisfying family meal that always feels special, even when I make it in a rush. Save this recipe to your Pinterest board for quick access when planning your next family dinner.

tofu broccoli recipe

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• Author: Rachel Thompson
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A quick weeknight meal featuring crispy roasted tofu and tender broccoli florets coated in a sticky, sweet and spicy gochujang glaze. This high-protein dish offers satisfying textures and flavors in under an hour.

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Ingredients

Scale 1x2x3x

• 400 g extra-firm tofu, pressed and cut into 2.5 cm cubes
• 500 g broccoli florets, bite-sized
• 30 ml neutral vegetable oil, divided
• 5 ml cornstarch (for coating tofu)
• 2.5 ml salt, divided
• 2.5 ml black pepper, divided
• 60 ml gochujang (Korean chili paste)
• 30 ml pure maple syrup
• 30 ml light soy sauce
• 15 ml rice vinegar
• 15 ml toasted sesame oil
• 10 ml minced fresh ginger
• 1 clove minced garlic
• 30 ml water or vegetable stock
• 5 ml cornstarch (for thickening glaze)
• 15 ml cold water (for thickening glaze)
• 1 tbsp toasted sesame seeds, for garnish
• 2 tbsp chopped green onions, for garnish

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Instructions

1. Prep Tofu and Broccoli: Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper. Press water from the tofu thoroughly, then cut into uniform cubes. Cut broccoli into small, even florets.
2. Coat and Roast Tofu: In a bowl, toss the tofu cubes with half the vegetable oil, 1 teaspoon cornstarch, and half the salt and pepper. Spread the coated tofu in a single layer on one baking sheet, ensuring pieces do not touch.
3. Coat and Roast Broccoli: In another bowl, toss the broccoli florets with the remaining oil, salt, and pepper. Spread the broccoli in a single layer on the second baking sheet.
4. Roast Tofu and Broccoli: Place both sheets in the preheated oven and roast for 20-25 minutes. Flip the tofu and broccoli halfway through cooking for even crisping and browning.
5. Prepare Gochujang Glaze: While the vegetables roast, combine gochujang, maple syrup, soy sauce, rice vinegar, sesame oil, ginger, garlic, and water in a small saucepan. Bring to a simmer over medium heat.
6. Thicken Glaze: In a separate small bowl, whisk together the slurry ingredients (1 teaspoon cornstarch and 1 tablespoon cold water) until smooth. Pour the slurry into the simmering glaze, whisking constantly for 1-2 minutes until glossy and thickened.
7. Combine and Coat: Transfer the hot roasted tofu and broccoli to a large mixing bowl. Pour about two-thirds of the gochujang glaze over them. Toss gently to coat all pieces evenly.
8. Garnish and Serve: Serve immediately, drizzled with the remaining glaze and sprinkled generously with toasted sesame seeds and chopped green onions.

Notes

To achieve truly crispy results, ensure you press all moisture out of the tofu before coating and roast both the tofu and broccoli in a single layer on separate sheets. High heat roasting creates a desirable char on the broccoli. Store leftovers in an airtight container for up to 3 days; reheat in an oven or air fryer to restore crispiness.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Roasting
• Cuisine: Korean

Nutrition

• Serving Size: 1 serving
• Calories: 240 kcal
• Sugar: 9 g
• Sodium: 1200 mg
• Fat: 16 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 14.5 g
• Trans Fat: 0 g
• Carbohydrates: 21 g
• Fiber: 4 g
• Protein: 14 g
• Cholesterol: 0 mg