Chili Crisp Tofu & Broccoli
Meals

Chili Crisp Tofu & Broccoli

Sticky, savory-sweet tofu and broccoli with chili crisp sauce over rice.

Ingredients

Tofu and Vegetables

  • 14 oz extra-firm tofu
  • 2 small heads broccoli, cut into florets
  • 2 scallions, thinly sliced
  • 1-inch piece fresh ginger, grated
  • 2 garlic cloves, grated or minced
  • Neutral oil
  • Kosher salt
  • Steamed white rice

Sauce

  • ¾ cup low-sodium vegetable broth
  • ½ cup reduced-sodium soy sauce
  • ¼ cup pure maple syrup
  • 2 tbsp chili crisp
  • 2 tbsp unseasoned rice vinegar
  • 2 tbsp toasted sesame oil
  • 1 tbsp cornstarch

For Crisping

  • ⅓ cup cornstarch
  • 4 tbsp neutral oil, divided

For Serving

  • Toasted sesame seeds

Instructions

1

Press tofu

Line a plate with three layers of paper towels or a clean kitchen towel. Place tofu on top, cover with more towels, set a heavy skillet or can on top, and press 30–45 minutes, replacing towels as needed.

2

Make sauce and prep

Cook rice. Preheat oven to 425°F. Cut broccoli, slice scallions, keeping white and green parts separate, and whisk ginger, garlic, scallion whites, broth, soy sauce, maple syrup, chili crisp, rice vinegar, sesame oil, and cornstarch until smooth.

3

Coat tofu

Break pressed tofu into rough 1-inch pieces. Season with kosher salt and drizzle with 1 tbsp neutral oil. Sprinkle with remaining cornstarch and toss until evenly coated.

4

Bake tofu

Arrange tofu on a parchment-lined baking sheet, drizzle with 2 tbsp neutral oil, and bake 25 minutes, turning halfway, until lightly browned and crisp.

5

Cook broccoli

When tofu has about 12 minutes left, heat remaining oil in a large skillet or wok over medium-high heat. Add broccoli, season with salt, and cook 4–5 minutes until starting to char. Transfer broccoli to a plate.

6

Finish sauce

Reduce skillet heat to medium. Whisk sauce again to reincorporate the cornstarch, pour it into the skillet, bring to a simmer, and cook about 4 minutes until slightly thickened.

7

Combine and serve

Add tofu and broccoli to the sauce and toss until coated. Serve over steamed white rice with scallion greens and toasted sesame seeds.

Notes

  • Breaking tofu instead of cutting it creates craggier, crispier edges.
  • Chili crisp heat varies; adjust to taste.
  • Sauce thickens more overnight, so leftovers reheat well.