45 minutes
A delicious and healthy meal featuring crispy baked tofu and tender roasted broccoli, all drizzled with a homemade teriyaki sauce.
Extra-Firm Tofu, drained
0 oz
Neutral Oil, for coating and roasting
to taste
cups
to taste
to taste
Broccoli, cut into 1-inch florets
0 lb
Cilantro, chopped, for garnish (optional)
to taste
White Sesame Seeds, toasted, for garnish (optional)
to taste
Cooked Rice
to serve
cups
cups
Sake
cups
cups
Ginger, peeled and grated
0.25 inches
Garlic, peeled and grated
cloves
1. Preheat and Prep
Set oven racks in the middle and bottom positions. Preheat oven to 425°F. Line one sheet pan with parchment paper.
2. Prepare the Tofu
Cut each block of tofu crosswise into ½-inch slices. Pat dry with a kitchen towel. Spread 3-4 tablespoons of oil onto a large dish. On a separate dish, mix cornstarch with 1 teaspoon salt and black pepper. Coat tofu slices in oil, then in the seasoned cornstarch. Arrange on the prepared sheet pan. Place the tofu on the middle oven rack. Bake for 30-35 minutes, flipping once, until golden and crisp.
3. Roast the Broccoli
On a second sheet pan, spread out broccoli florets. Drizzle with oil, and season with salt and pepper. Position the pan on the bottom oven rack. Roast for 20-22 minutes until tender and slightly golden.
4. Teriyaki Sauce
In a medium saucepan, mix soy sauce, mirin, sake, sugar, ginger, and garlic. Bring to a boil over medium heat, stirring to dissolve sugar. Once boiling, reduce heat to medium-low. Simmer for 12-15 minutes until the sauce forms a light brown foam on top. Remove from heat and let it cool. Sauce will thicken upon cooling.
5. Assemble and Serve
Serve the crispy tofu and roasted broccoli over rice. Drizzle with teriyaki sauce. Garnish with cilantro and sesame seeds if desired.
Comments (0)