Sesame-Ginger Baked Tofu with Broccoli
Tofu marinated in a savory sesame-ginger sauce, baked until golden, and served with steamed broccoli for a satisfying plant-based meal. This asian-inspired vegan (gluten free) ready in about 45 minutes pairs soy sauce, rice vinegar, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz block, pressed and sliced into 1/2-inch cubes firm tofu
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp grated ginger
- 1 clove minced garlic
- 1 tbsp honey
- 1 tbsp cornstarch
- 2 cups, cut into florets broccoli
- 1 tsp, toasted sesame seeds
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a bowl, whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp grated ginger, 1 minced garlic clove, and 1 tbsp honey until combined.
- Step 3: Add 14 oz pressed and cubed tofu to the sauce, tossing to coat evenly. Let marinate for 15 minutes.
- Step 4: Mix 1 tbsp cornstarch with 1 tbsp water to create a slurry, then pour over tofu and toss to coat cubes evenly.
- Step 5: Arrange marinated tofu in a single layer on the baking sheet. Bake for 20-25 minutes, flipping halfway, until golden brown and crispy.
- Step 6: While tofu bakes, steam 2 cups broccoli florets for 5-7 minutes until tender-crisp. Toss with 1 tsp toasted sesame seeds.
- Step 7: Serve baked tofu over steamed broccoli, drizzling any sauce from the baking sheet over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sesame-Ginger Baked Tofu with Broccoli take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sesame-Ginger Baked Tofu with Broccoli?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Sesame-Ginger Baked Tofu with Broccoli?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sesame-Ginger Baked Tofu with Broccoli for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sesame-Ginger Baked Tofu with Broccoli gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This was my first time baking tofu and it turned out perfectly! The sesame-ginger sauce was amazing and my kids loved it.
- ★★★★☆
Loved the flavors! Easy to make and perfect for a weeknight dinner.
- ★★★★☆
The tofu was delicious, but the broccoli was slightly undercooked. I'll double the baking time next time.
