Many people think tofu has no flavor of its own or is too neutral, but that is exactly what makes tofu so special. Its versatility allows it to become both a savory and a sweet meal - whether as a dessert, breakfast, lunch, in-between meals or as a sumptuous dinner.
The protein-rich nature transforms tofu into an optimal source of protein for both vegetarians and vegans, as well as for those who like to experiment. Accordingly, this recipe is ideal for after sports, to supply the stressed muscles with proteins. Prepared in no time, the recipe is a complete and satisfying meal.
- 250 g extra firm tofu
- 3 tsp olive oil
- 2 tsp soy sauce
- 2 tsp cornstarch
- 200 g broccoli
- Salt and fresh ground black pepper to taste
- Brown rice for serving
- 80 ml soy sauce
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- 1 clove grated garlic
- 1/2 tsp sriracha
- 1/4 tsp ground ginger
- 1 tsp cornstarch whisked together with 1 tsp of water
Drain the tofu and pat dry with paper towels. Cut the tofu into 5 slices, stack the slices on top of each other and cut them lengthwise, then cut them crosswise to make 5 even rows.
Line a cutting board or plate with a dish towel or paper towels and place the tofu in a single layer on the towel. Fold the towel over the cubed tofu and place something heavy on top, such as a cast iron skillet or heavy book.
Let the tofu rest for 15-30 minutes, the longer the better, as this will allow the remaining moisture to escape from the tofu and make it crispier.
Preheat the oven to 200 C and spray a rimmed baking sheet with cooking oil.
Place the pressed tofu in a large mixing bowl and drizzle with 1 1/2 teaspoons olive oil, 2 teaspoons soy sauce and 2 teaspoons cornstarch. Mix the ingredients until the cornstarch is completely dissolved.
Pour the tofu onto one half of the prepared baking sheet and spread it in an even layer. In the same bowl, add the broccoli florets, another 1 1/2 teaspoons olive oil, salt and black pepper. Mix everything together until it is coated.
Pour the broccoli onto the other half of the baking sheet and spread it in an even layer. Bake for about 25 minutes, flipping the tofu and broccoli halfway through, until the tofu is deep golden and crispy around the edges.
While the tofu and broccoli are baking, prepare the teriyaki sauce.
In a saucepan over medium heat, whisk together all the ingredients for the sauce except the teaspoon of cornstarch with a teaspoon of water. Bring the sauce to a boil, then stir in the cornstarch and water mixture.
Reduce the heat to medium and continue stirring until the sauce thickens. Once the tofu and broccoli are done cooking, return them to the mixing bowl and toss with desired amount of teriyaki sauce. Serve with brown rice.