When I was growing up, tofu was a weeknight staple on our dinner table, served in stir-fries and soups, stuffed into fish cakes, or fried. In my household, which is vegetarian, it’s our main source of protein, used in dishes from all cuisines—from a turmeric-accented tofu scramble for tacos to a vegan palak paneer-style dish using pan-fried tofu in place of cheese.
This recipe is a riff on a Chinese American classic, sesame chicken. Achieving a crispy coating around the tofu is key—it adds to the overall texture of the finished dish. After trying several types of flours and starches, I found that cornstarch provides the ideal level of crunch while retaining some crispiness even after soaking up sauce. Those familiar with sesame chicken might knowthat the “sesame” component is sometimes limited to a ceremonial scattering of seeds on top. This version, however, ups the sesame game by incorporating an untraditional but logical addition: tahini! Made of ground sesame seeds, it adds a delicious richness.
This method of pan-frying tofu is also excellent for those who love salt and pepper tofu: All you need to do is to sprinkle this salt and pepper mix over your crispy tofu: ½ tsp. sugar, ½ tsp. freshly ground white pepper, ¼ tsp. ground ginger, ½ tsp. five-spice powder, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. —Hetty McKinnon
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
Ingredients
4 servings
1
14-oz. block extra-firm tofu
1
large head of broccoli (about 1 lb.)
1
scallion
1
1" piece ginger
1
garlic clove
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. plus ¼ cup cornstarch, divided
1½
tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
1
Tbsp. plus ¼ cup grapeseed oil or vegetable oil, divided
¼
tsp. freshly ground black pepper
1
Tbsp. toasted sesame seeds
Steamed white or brown rice (for serving)
Preparation
Step 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 in a single layer on a rimmed baking sheet or large plate and set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Heat 1 Tbsp. grapeseed oil or vegetable oil in a large nonstick or cast-iron skillet over medium-high. 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.
Step 6
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 to a clean kitchen towel or paper towels and let drain.
Step 7
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.
Step 8
Top tofu and broccoli with 1 Tbsp. toasted sesame seeds and reserved scallions. Serve with steamed white or brown rice.
