Sticky • Savory-Sweet • Crispy-Baked Tofu

• 14 oz extra-firm tofu
• 2 small heads broccoli, cut into florets
• 2 scallions, thinly sliced (separate white & green parts)
• 1 (1-inch) piece fresh ginger, peeled and grated
• 2 garlic cloves, peeled and grated or minced

• 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

• ⅓ cup cornstarch
• 4 tbsp neutral oil, divided
• Kosher salt

• Toasted sesame seeds
• Steamed white rice

1. Line a plate with 3 layers of paper towels or a clean kitchen towel.
2. Place tofu on towels and cover with another 3 layers.
3. Set a heavy skillet or can on top to press.
4. Press for 30–45 minutes, replacing towels as needed.

1. Preheat oven to 425°F (220°C).
2. Cut broccoli into florets.
3. Slice scallions, keeping white and green parts separate.
4. In a medium bowl or large measuring cup, combine:
   Ginger
   • Garlic
   • White scallion parts
   • Vegetable broth
   • Soy sauce
   • Maple syrup
   • Chili crisp
   • Rice vinegar
   • Sesame oil
   • 1 tbsp cornstarch

Whisk well and set aside.

1. Break pressed tofu into rough 1-inch pieces and place in a large bowl.
2. Season with ½ tsp kosher salt and drizzle with 1 tbsp neutral oil; toss gently.
3. Sprinkle with remaining ⅓ cup cornstarch and toss until evenly coated.
4. Arrange tofu on a parchment-lined baking sheet.
5. Drizzle with 2 tbsp neutral oil.

• Bake for 25 minutes, turning halfway through, until lightly browned and crisp.

1. When tofu has about 12 minutes remaining, heat remaining 1 tbsp neutral oil in a large skillet or wok over medium-high heat.
2. Add broccoli, season with salt, and cook, stirring frequently, until starting to char, 4–5 minutes.
3. Transfer broccoli to a plate.

1. Reduce skillet heat to medium.
2. Whisk sauce again to reincorporate cornstarch and pour into skillet.
3. Bring to a simmer and cook until slightly thickened, about 4 minutes.
4. Add tofu and broccoli; toss to coat evenly.
5. Top with green scallion parts and toasted sesame seeds.

• Serve hot over steamed white rice.

• Breaking tofu instead of cutting creates craggier, crispier edges.
• Chili crisp heat varies — adjust to taste.
• Excellent for meal prep; sauce thickens even more overnight.