A riff on the Chinese American classic sesame chicken, this sesame tofu recipe has tricks. When I was growing up, a block of tofu was a regular player in our weeknight dinner rotation: diced for soups and stir-fries, stuffed into fish cakes, or sliced and fried. Today, it’s my vegetarian household’s primary source of protein, used in dishes from all cuisines.
Here, I wanted to ensure the pan-fried tofu had a crunchy coating to give the dish a lot of interesting texture. After trying several cornstarch alternatives, I determined nothing else would do: The cornstarch-coated cubes of crispy sesame tofu retained some crispiness even after soaking up the sweet, nutty sauce.
And about that sauce: Those familiar with the meaty take-out staple might know the “sesame” component is often limited to a ceremonial scattering of sesame seeds on top. This plant-based version ups the ante by incorporating an untraditional but logical addition: tahini. Made of ground sesame seeds, it adds a delicious creaminess that complements the other sauce ingredients and gives an extra boost of savoriness. You may have already guessed that this is a vegan recipe, but note that it’s also gluten-free—as long as you use tamari (many brands of soy sauce contain wheat).
4 servings
1
1
1
1
1
¼
2
2
2
1
1½
1½
1
¼
1
Drain one 14-oz. block extra-firm tofu and pat dry with a kitchen towel. Cut tofu in half horizontally through the equator (like a hamburger bun), then cut into 1″ cubes and pat dry again. Arrange tofu cubes in a single layer on a rimmed baking sheet or large plate and set aside.
Cut 1 large head of broccoli (about 1 lb.) into small 1″ florets. If your broccoli has a long stem, peel tough outer skin to remove the lighter fibrous layer, then slice stem ¼” thick. Finely chop 1 scallion and set aside for serving.
To make the sauce, scrape skin from one 1″ piece ginger with a spoon, then grate on a Microplane into a small bowl. Smash and peel 1 garlic clove and grate into bowl with ginger. Add ¼ cup tamari or soy sauce, 2 Tbsp. light or dark brown sugar or pure maple syrup, 2 Tbsp. tahini, 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. toasted sesame oil, 1½ tsp. cornstarch, a pinch of kosher salt, and 3 Tbsp. water and whisk to combine. Set sauce aside.
Sprinkle 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over tofu and toss to coat. Scatter remaining ¼ cup cornstarch over tofu a tablespoonful at a time, tossing after each addition and gently pressing into the tofu pieces, until well coated on all sides.
Warm 1 Tbsp. grapeseed oil or vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add broccoli, season with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and ¼ tsp. freshly ground black pepper, and cook, tossing occasionally, until just tender, about 5 minutes. Transfer broccoli to a plate. Wipe out skillet.
Heat remaining ¼ cup grapeseed or vegetable oil in same skillet over medium-high. When oil is hot (it will start to shimmer), reduce heat to medium and add tofu in a single layer (work in batches if needed). Cook, turning every 3–4 minutes, until golden brown all over, 10–12 minutes total. Transfer crispy tofu to a clean kitchen towel or paper towels and let drain.
Pour out any remaining oil in pan and wipe out. Return pan to medium heat. Whisk reserved sauce if it has separated, then pour into pan and cook until thickened and bubbling, about 20 seconds. Immediately remove pan from heat and add broccoli and tofu; toss to coat.
Garnish tofu and broccoli with 1 Tbsp. toasted sesame seeds and reserved scallions. Serve with steamed white rice or brown rice.
