Crispy Tofu and Broccoli With Ginger-Garlic Teriyaki Sauce
Meal: Dinner
Time: 45 min
Yield: 4 servings
Ingredients
- Extra-firm tofu
- Neutral oil
- Cornstarch
- Kosher salt
- Black pepper
- Broccoli
- Cilantro, optional
- Toasted white sesame seeds, optional
- Cooked rice
- Soy sauce or tamari
- Mirin
- Sake
- Granulated sugar
- Fresh ginger
- Garlic
Method
- Heat the oven to 425 degrees with racks in the middle and bottom positions.
- Line one sheet pan with parchment paper.
- Slice tofu into slabs and pat dry.
- Coat tofu lightly with oil, then dredge in cornstarch seasoned with salt and pepper.
- Arrange tofu on the lined sheet pan and bake until lightly golden and crisp, flipping halfway through.
- Toss broccoli with oil, salt, and pepper on a second sheet pan.
- Roast broccoli until tender and browned in spots.
- Simmer soy sauce, mirin, sake, sugar, ginger, and garlic until slightly thickened and foamy.
- Serve tofu and broccoli over rice with teriyaki sauce, cilantro, and sesame seeds if using.
Paraphrased from a NYT Cooking calendar recipe by Hetty Lui McKinnon.