Crispy Baked Tofu with Sesame Broccoli

• 800 gextra-firm tofu, pressed and cut into 3cm cubes
• 1 tbsprice vinegar
• 1 tbspcornflour
• 1 tspgarlic powder
• 3 tbspsoy sauce
• 2 tbspsesame oil
• 2garlic cloves, minced
• 400 gbroccoli, cut into florets
• 2 tbspsoy sauce
• 1 tbsptoasted sesame seeds
• 1lime, zest and juice
• Fine salt and black pepper
• 600 gsteamed rice and sriracha (optional)

Method

1. 1Heat the oven to 210°C fan. Press the tofu properly; wrap it in kitchen paper, sit it on a board, and weight it under a heavy pan for 10 minutes. Water is the enemy of crispness; what comes out now is what would have steamed the cubes later.
2. 2Toss the pressed tofu with 3 tablespoons of the soy sauce, 1 tablespoon of the sesame oil, the rice vinegar, cornflour and garlic powder. Every cube should look glossy and lightly dusted; the cornflour is what gives you the lacquered, shatter-crisp edge. Season with a pinch of salt and a good crack of black pepper; the soy carries most of the salt, but a pinch ties it together.
3. 3Spread the tofu across a lined baking tray in a single layer with clear space between each cube. Crowd the tray and they steam; give them room and they roast.
4. 4Toss the broccoli florets with the remaining tablespoon of sesame oil, 2 tablespoons soy sauce and the minced garlic, then spread across a second lined tray in a single layer.
5. 5Roast the tofu for 25–30 minutes in total, turning once halfway, until deeply golden and crisp at the edges. Add the broccoli tray for the final 15–18 minutes so both finish together; the broccoli edges should be charred and the stems yield to the tip of a knife.
6. 6Pull both trays. Scatter over the lime zest, squeeze over the lime juice and taste a floret and a cube before adjusting the seasoning.
7. 7Divide the crispy tofu and charred broccoli between four plates and scatter over the toasted sesame seeds. Serve with the optional steamed rice and sriracha if using.

Per serving

kcal

435

protein

41.3g

fibre

8.3g

carbs

14.6g

fat

27.3g