Sesame Tofu & Broccoli

Ingredients

• Extra-Firm Tofu (14-oz pkg)1 pkg
• Small Heads of Broccoli2
• Scallions2
• Fresh Ginger (1"), peeled1 piece
• Garlic Cloves2
• Neutral Oil, divided4 tbsp
• Kosher Salt½ tsp +
• Cornstarch (1 tbsp + ⅓ cup), divided—
• Toasted Sesame Seedsto serve

• Low-Sodium Vegetable Broth¾ cup
• Reduced-Sodium Soy Sauce½ cup
• Maple Syrup¼ cup
• Chili Crisp2 tbsp
• Unseasoned Rice Vinegar2 tbsp
• Toasted Sesame Oil2 tbsp

Method

1. Press the tofu. Place tofu on a plate lined with 3 layers of paper towels. Cover with 3 more layers and place a heavy skillet on top. Let press for 30–45 minutes, replacing towels as they soak through.
2. Make the sauce. Preheat oven to 425°F. Thinly slice scallions, separating green and white parts. In a medium bowl, grate ginger and garlic. Add white scallion parts, broth, soy sauce, maple syrup, chili crisp, vinegar, sesame oil, and 1 Tbsp cornstarch. Whisk to combine.
3. Prep the tofu. Break tofu into 1-inch pieces and transfer to a large bowl. Add 1 Tbsp neutral oil and ½ tsp salt; toss. Sprinkle with remaining ⅓ cup cornstarch; gently toss to coat. Spread on a parchment-lined baking sheet. Drizzle with 2 Tbsp neutral oil.
4. Roast the tofu. Roast, turning halfway through, until light brown and starting to crisp, about 25 minutes.
5. Char the broccoli. When tofu has about 12 minutes left, heat remaining 1 Tbsp oil in a large skillet over medium-high. Add broccoli florets; season with salt. Cook, tossing, until starting to char, 4–5 minutes. Transfer to a plate.
6. Make the sauce. Reduce skillet heat to medium. Whisk sauce and pour into skillet. Bring to a simmer and cook, stirring, until slightly thickened, about 4 minutes.
7. Combine and serve. Add broccoli and tofu to the sauce and toss to coat. Top with green scallion parts and sesame seeds.