Crispy Baked Tofu With Broccoli Recipes

CRISPY TOFU BROCCOLI STIR FRY

Crispy Tofu Broccoli Stir Fry image

This crispy tofu broccoli stir fry is fast and easy, and I'm showing you how its possible to make crispy tofu at home without deep frying it. This vegetarian recipe makes just enough sauce to coat the tofu and broccoli so that they don't get soggy and still retain a crunch. Isn't that the real pleasure of eating a good stir fry?

Provided by Richa

Time 30m

Number Of Ingredients 17

Ingredients

400 grams Tofu (Extra Firm )
2 tablespoons Cornflour
1/2 teaspoon Salt
1/4 teaspoon Pepper (ground )
1 1/2 tablespoons Vegetable Oil
1/4 cup Low Sodium Light Soy Sauce
2 teaspoons Hoisin Sauce
2 tablespoons Rice Vinegar
1 tablespoon Toasted Sesame Oil
1 teaspoon Chilli Flakes
1 tablespoon Cornflour
1/4 cup Water
1 tablespoon Oil
4 Garlic Cloves (finely chopped)
1 inch Ginger (peeled and finely chopped)
1 Whole head of Broccoli (stems removed and cut into florets (approx 600 grams))
Toasted Sesame Seeds and chopped Green Onions for topping

Steps:

Dab the tofu with a kitchen towel or paper towel to get rid of any extra moisture. Cut into 1/2 inch cubes and toss them in a mixture of cornflour, salt and pepper.
Whisk together all the ingredients for the sauce and set aside.
Heat oil in a non stick pan and spread the tofu pieces out so that they are evenly layered on the pan. Cook each side till its a light golden brown and remove from the pan. Don't worry if the tofu pieces stick to each other a bit. You can easily pull them apart once they are cooked and crispy.
Heat oil in the same pan and once its hot, add garlic and ginger. Saute for a minute and add the broccoli florets. Cook them for a minute and pour the sauce into the pan. Stir fry for a minute or two on high heat to let the sauce thicken and then add the tofu. Quickly toss everything together and turn off the flame. Top with sesame seeds and green onions and serve.

Nutrition Facts : Calories 539 kcal, Sugar 12 g, Sodium 914 mg, Fat 13 g, SaturatedFat 5 g, Carbohydrate 84 g, Fiber 10 g, Protein 26 g, Cholesterol 1 mg, ServingSize 1 serving

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

Ingredients

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

CRISPY BAKED TOFU

Crispy Baked Tofu image

You'll never need another baked tofu recipe! My version is nice and crispy on the outside while remaining super soft on the inside. -Ralph Jones, San Diego, California

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 package (16 ounces) firm or extra-firm tofu
2 tablespoons soy sauce or teriyaki sauce
1 tablespoon olive oil
1 tablespoon toasted sesame oil
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon pepper
3/4 cup corn starch
Sliced green onions, optional

Steps:

Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.

Nutrition Facts : Calories 154 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 949mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.

BAKED CURRY TOFU

Baked Curry Tofu image

I didn't have much in the fridge for dinner one night, aside from tofu, ketchup and curry powder, and so I decided to put it all together. It ended up tasting great, and my daughter loves it!

Provided by Katie Lee Biegel

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup ketchup
1 tablespoon unsalted butter, melted
1 tablespoon maple syrup
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 block extra-firm tofu, well-drained and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
Serving suggestions: cooked brown rice, steamed broccoli and cubed mango

Steps:

Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
In a large bowl, mix together the ketchup, butter, maple syrup, curry powder, garlic powder and onion powder. Add the tofu and gently toss to combine, taking care not to break up the pieces, and season with salt and pepper.
Arrange the tofu on the prepared baking sheet. Bake until the tofu is nicely browned and crispy and the sauce has caramelized, about 30 minutes. Serve over brown rice with steamed broccoli and fresh cubed mango.

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