YOUR SOLIN GENERATED RECIPE
Crispy Sesame Ginger Tofu with Roasted Broccoli
Enjoy a vibrant plate of crispy tofu glazed in a tangy, aromatic sesame-ginger sauce paired with roasted broccoli for a satisfying plant-based meal. The tofu is perfectly crisped and tossed in a simple sauce, while the broccoli provides a crunchy, fresh contrast, all finished with a sprinkle of nutty sesame seeds.
INGREDIENTS
350 grams Firm Tofu
1 cup chopped Broccoli
20 grams Sesame Seeds
1 tablespoon grated Fresh Ginger
2 cloves Garlic
1 tablespoon Low Sodium Soy Sauce
1 teaspoon Rice Vinegar
1 teaspoon Sesame Oil
1 teaspoon Cornstarch
PREPARATION
Preheat your oven to 425°F.
Press the tofu for 15 minutes to remove excess moisture, then cut into bite-sized cubes.
In a small bowl, whisk together the grated ginger, minced garlic, soy sauce, rice vinegar, sesame oil, and cornstarch with a splash of water.
Toss the tofu cubes gently in about half of the sauce until evenly coated.
Spread the tofu on a baking sheet lined with parchment paper and bake for 20-25 minutes, turning halfway, until edges are crispy.
Meanwhile, toss the chopped broccoli with a light drizzle of sesame oil and a pinch of salt, and roast on a separate baking sheet for 15 minutes until tender with slightly charred edges.
Once tofu is done, remove from oven and combine with the roasted broccoli. Drizzle the remaining sauce over the top.
Sprinkle the sesame seeds over the dish and serve warm.