Delicious Recipes by Cookin Foods
Welcome to Cookin Foods Food Blog
Follow along with us as we experiment in the kitchen!
🧄 Ingredients
For the tofu & broccoli mess:
- 1 (14–16 oz) block extra-firm tofu, drained, dried, and cut into 1-inch cubes
- â…“ cup cornstarch
- Salt and black pepper (to taste)
- Neutral oil (I prefer Avocado)
- 2 Fat Heads broccoli, chopped into bite-size florets
- 6 scallions, thinly sliced
- Cooked rice, for serving (because obviously)
For the lemon-miso sauce:
- ¾ cup just-boiled water
- 2 tbsp white (shiro) miso paste
- ¼ cup fresh lemon juice (1–2 lemons, depending how aggressive you are)
- 3 tbsp maple syrup
- 1 tbsp cornstarch
- ½ tsp salt
Don't put these in the sauce mix yet, gotta cook them first.
- 1 in ginger - peeled and grated
- 2 tsp toasted sesame oil
- 3 garlic cloves, finely grated
🔥 Instructions
1. Heat the oven like you mean it
Crank it to 425°F. High heat is non-negotiable. This is how baked tofu avoids being sad.
2. Prep the tofu
Pat the tofu dry until it feels borderline uncomfortable. Toss the cubes with cornstarch, salt, and pepper until evenly coated and lightly dusty.
Line a baking sheet with parchment, drizzle lightly with oil, and spread the tofu out in a single layer. No crowding. Tofu needs personal space.
Bake for 20–25 minutes, flipping once halfway, until golden, firm, and crispy on the edges.
3. Char the hell out of the Broccoli
Grab a tall pan, add oil (2 Tbsp). Crank the heat to medium-high, throw in the broccoli, season with salt and pepper, and cook until it’s tender but has some nice burnt edges. We want flavor, not steamed sadness. Transfer to plate.
4. Chemistry time - Make the sauce
In a bowl, mix the boiling water, miso, lemon juice, maple syrup (or honey), cornstarch, and salt. Stir until smooth and threateningly yellow.
Wipe the skillet clean so burnt shit doesn’t ruin your life. Add sesame oil, garlic, and ginger over medium heat and cook for about 30 seconds, until fragrant and making you feel competent.
Give the sauce another stir, pour it into the skillet, and cook while stirring until thick, glossy, and clearly sauce-worthy (about 3–4 minutes). Remove from heat.
5. Throw that shit together
Add the baked tofu and roasted broccoli to the sauce. Toss gently until everything is coated and shining like it knows it’s good.
6. Finish and eat immediately
Scatter scallions over the top. Serve hot over rice. Sit down. Shut up. Enjoy.
Final Notes
- If your tofu isn’t crispy: bake it longer.
- If your broccoli isn’t charred: you were too gentle.
- If the sauce is too thick: splash in hot water.