Crispy Tofu Broccoli Recipe with Cashews & Sesame Ginger Sauce

Last Updated on 1 month by Neha Deshmukh

Crispy Tofu Broccoli Recipe with Cashews & Sesame Ginger Sauce

Hey everyone! I’m so excited to share this recipe with you. It’s become a real weeknight staple in my kitchen – quick, easy, and so satisfying. I first made this when I was craving something flavorful and healthy, and honestly, it’s been on repeat ever since. This Crispy Tofu Broccoli with a vibrant Sesame Ginger Sauce is a total winner, and I think you’ll agree!

Why You’ll Love This Recipe

This isn’t just another tofu and broccoli dish. The tofu gets wonderfully crispy, the broccoli stays perfectly tender-crisp, and that sauce? Oh, that sauce! It’s a beautiful balance of savory, sweet, and a little bit of zing. Plus, it comes together in under 30 minutes, making it perfect for busy evenings. It’s a fantastic plant-based meal that even meat-eaters will enjoy.

Ingredients

Here’s what you’ll need to make this deliciousness:

• 8 oz extra-firm tofu
• 1.5 tablespoons cornstarch
• 0.25 teaspoon white pepper powder
• 0.25 teaspoon salt
• 1.5 tablespoons avocado oil (or any neutral oil)
• 1 inch ginger, peeled
• 4-5 garlic cloves
• 1 cup broccoli florets
• 4 tablespoons water
• 2-3 tablespoons cashews
• Green onions, for garnish
• White sesame seeds, for garnish
• 3 tablespoons tamari
• 1 tablespoon rice vinegar
• 1.5 tablespoons brown sugar
• 1 teaspoon toasted sesame oil
• 2 teaspoons cornstarch
• 2 tablespoons water

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Extra-Firm Tofu: This is key for getting that crispy texture. Seriously, don’t skimp here! The firmer the tofu, the better it will hold its shape and crisp up.
• Tamari: I love using tamari for its rich, umami flavor. It’s a gluten-free soy sauce alternative, which is great if you’re avoiding gluten.
• Toasted Sesame Oil: A little goes a long way! It adds such a lovely nutty aroma and flavor to the sauce. Don’t substitute with regular sesame oil – the toasted version is worth it.
• Cashews: You can use salted or unsalted cashews, depending on your preference. If you’re using salted, you might want to reduce the amount of salt in the sauce slightly. My family prefers the extra crunch of lightly salted cashews!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to press the tofu. Wrap the tofu in a few layers of paper towels and place something heavy on top (like a cast iron skillet or a stack of books) for 15-20 minutes. This removes excess water, which helps it get crispy.
2. Once pressed, cut the tofu into bite-sized cubes. In a bowl, toss them with 1.5 tablespoons of cornstarch, white pepper, and salt. Make sure each piece is nicely coated.
3. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the tofu in a single layer (you might need to do this in batches) and cook for 5-6 minutes per side, until golden brown and crispy. Remove from the skillet and set aside.
4. Now for the sauce! In a small bowl, whisk together the tamari, rice vinegar, brown sugar, toasted sesame oil, 2 teaspoons of cornstarch, and 2 tablespoons of water. Set aside.
5. In the same skillet, add the remaining 0.5 tablespoon of oil. Sauté the minced garlic and ginger for about a minute, until fragrant. Add the broccoli florets and 4 tablespoons of water. Cover the skillet and steam for 2 minutes, until the broccoli is tender-crisp.
6. Pour the prepared sauce into the skillet and stir constantly until it thickens. Add the cooked tofu and toss to coat everything evenly.
7. Finally, stir in the roasted cashews and green onions. Garnish with sesame seeds and serve immediately with your favorite rice.

Expert Tips

• Don’t overcrowd the skillet when cooking the tofu! This will lower the temperature and result in steamed, not crispy, tofu.
• For extra flavor, marinate the tofu in a little bit of tamari and ginger before coating it in cornstarch.
• If the sauce gets too thick, add a splash of water to thin it out.

Variations

• Add some heat: A pinch of red pepper flakes or a dash of sriracha to the sauce will give it a nice kick.
• Different veggies: Feel free to swap out the broccoli for other veggies like bell peppers, snap peas, or carrots.
• Peanut Power: Swap the cashews for peanuts for a different nutty flavor.

Vegan Adaptation

This recipe is already naturally vegan! Just double-check that your tamari is vegan-friendly (some brands may contain honey).

Gluten-Free Adaptation (Tamari vs. Soy Sauce)

I’ve used tamari in this recipe, which is a gluten-free alternative to soy sauce. If you’re using regular soy sauce, make sure it’s labeled gluten-free if you have a gluten intolerance.

Spice Level Adjustment (White Pepper)

White pepper has a more subtle heat than black pepper. If you like a bit more spice, you can add a pinch of red pepper flakes or increase the amount of white pepper slightly.

Quick Weeknight Version

Short on time? You can use pre-cut broccoli florets and pre-pressed tofu to save a few minutes.

Serving Suggestions

This Crispy Tofu Broccoli is fantastic served with:

• Steamed rice (jasmine or brown rice are both great)
• Quinoa
• Noodles

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The tofu may lose some of its crispiness upon reheating.

FAQs

Is extra-firm tofu essential for this recipe?

Yes, it really is! Extra-firm tofu holds its shape best and gets the crispiest.

Can I use frozen broccoli florets?

Absolutely! Just make sure to thaw them completely and pat them dry before adding them to the skillet.

What can I substitute for tamari?

If you don’t have tamari, you can use gluten-free soy sauce or coconut aminos.

How can I make the sauce less sweet?

Reduce the amount of brown sugar to 1 tablespoon, or add a squeeze of lemon juice to balance the sweetness.

Can I air fry the tofu instead of pan-frying?

Yes! Air fry the tofu at 400°F (200°C) for 10-12 minutes, flipping halfway through.

How do I prevent the tofu from sticking to the skillet?

Make sure your skillet is well-heated and oiled before adding the tofu. Also, don’t overcrowd the skillet.