Easy Crispy Teriyaki Tofu And Broccoli

Easy Crispy Teriyaki Tofu And Broccoli 

The Teriyaki Crispy Tofu and Broccoli Dish will certainly change the negative feelings you once had about tofu! Fresh, tasty and in no way spongy form or form. The ideal vegetarian lover without gluten supper to try when you want take-out!


  • 1 block of extra firm tofu
  • 1.5 teaspoons extra virgin olive oil
  • 2 teaspoons low-sodium tamari or soy sauce
  • 2 teaspoons arrowroot starch or cornstarch

  • 3 cups broccoli florets
  • 1.5 teaspoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste

  • 1/3 cup low-sodium tamari or soy sauce
  • 3 tablespoons of water
  • 2 tablespoons maple syrup
  • 2 tablespoons rice vinegar
  • 1 grated garlic clove
  • 1/2 teaspoon sriracha
  • 1/4 teaspoon ground ginger
  • 1 teaspoon arrowroot starch or whipped cornstarch with 1 teaspoon water

  • Brown rice for serving


  1. Drain the tofu and pat dry with paper towels. Cut the tofu into 5 plates, stack the plates on top of each other and cut them lengthwise, then cut them into slices to form 5 even rows. You should have 50 tofu cubes.
  2. Line a cutting board or plate with a tea towel or paper towels, then arrange the tofu in a single layer on the towel. Fold the towel over the tofu into cubes and place something heavy on top, such as a cast iron skillet.
  3. Let the tofu sit for 15 to 30 minutes, the longer the better.
  4. Preheat the oven to 400 degrees F. and spray a baking sheet lined with cooking oil.
  5. Place the pressed tofu in a large mixing bowl and drizzle with 1 1/2 teaspoons olive oil, 2 teaspoons tamari and 2 teaspoons arrowroot starch. Mix to combine until there are no more powdery spots of arrowroot.
  6. Empty the tofu onto half of the prepared baking sheet and arrange in an even layer.
  7. In the same mixing bowl, add the broccoli florets, 1 1/2 teaspoons of olive oil, kosher salt and black pepper. Mix until coated.
  8. Empty the broccoli on the other half of the baking sheet and spread it out in an even layer.
  9. Bake for about 24 minutes, tossing the tofu and broccoli halfway, until the tofu is deep brown and crispy on the edges.
  10. While the tofu and broccoli are cooking, make the teriyaki sauce.
  11. In a saucepan over medium-high heat, whisk together all the sauce ingredients except the teaspoon of arrowroot mixed with a teaspoon of water.
  12. Bring the sauce to a boil then add the porridge of arrowroot water.
  13. Lower the heat to medium and continue to whisk until the sauce thickens.
  14. Once the tofu and broccoli have finished cooking, return them to the mixing bowl and mix with the desired amount of teriyaki sauce.
  15. Serve over brown rice.