Crispy Baked Tofu with Broccoli Is a vegan, flavorful meal that comes together quickly! It can easily be made gluten-free.
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5 from 7 votes

Crispy Baked Tofu with Broccoli

This Crispy Baked Tofu with Broccoli is a wonderful vegetarian main course that can easily be made vegan and gluten-free!
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Chinese, Vegetarian
Keyword: crispy baked tofu
Servings: 6 (approximately)
Calories: 203kcal
Author: Jennifer Farley


For the crispy baked tofu:

  • 1 block extra firm tofu
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon soy sauce (use tamari for gluten-free)
  • 1 tablespoon honey (use light agave for vegan)

For the roasted broccoli:

  • 1 crown broccoli cut into florets
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, sliced
  • 1 teaspoon kosher salt or to taste

For the sauce:

  • 1/4 cup soy sauce (use tamari for gluten-free)
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons water, plus more as needed
  • 2 tablespoons seasoned rice vinegar (regular rice vinegar may be substituted)
  • 1 tablespoon cornstarch
  • 2 tablespoons packed light brown sugar
  • 1 clove garlic, minced

For serving:

  • 1/4 cup scallions, sliced on the bias (approximately 3)
  • 1 teaspoon toasted sesame seeds
  • Cooked grain of choice (such as rice, farro or quinoa)


  • Remove the tofu from its packaging and wrap in paper towels. For best texture and flavor results, you’ll want to remove as much excess water as possible. To do this, place the tofu between two plates and lay a can or book on top to create a gentle weight. Leave this setup in place for at least 30 minutes (see notes).
  • Preheat the oven to 400 degrees F, and line a large baking sheet with aluminum foil or parchment paper. Lightly grease with cooking spray or olive oil.
  • Slice the tofu into approximately 1-inch cubes. Place in a medium-sized bowl, then toss with the cornstarch until evenly coated. In a small bowl, whisk together the olive oil, soy sauce and honey. Pour over the tofu and gently toss until evenly combined, then spread in a single layer over half the baking sheet.
  • On the other half of the baking sheet, toss together the broccoli, olive oil, and garlic. Spread into a single layer and sprinkle with salt. Bake for approximately 30-35 minutes, gently stirring and flipping the tofu and broccoli midway through to ensure even caramelization on both sides, and to prevent the tofu from sticking to the pan.
  • Meanwhile, prepare the sauce. In a medium saucepan, whisk together the soy sauce, sesame oil, water, and vinegar. Place the cornstarch in a small bowl or ramekin and whisk in 2-3 tablespoons of the sauce, then add back to the bowl along with the brown sugar and garlic. Bring to a simmer over medium heat while whisking, and continue cooking until the sauce has thickened. It will have a strong flavor; add a bit more water if desired to lessen the intensity (but keep in mind that the sauce is meant to be used sparingly).
  • Serve the tofu and broccoli over cooked grain of your choice along with a drizzle of the sauce, some scallions and sesame seeds.


I actually use a small tofu pressing gadget I was sent free to review several years ago, and it does a great job. I’m genuinely a fan. Tofu and broccoli will caramelize best when they’re not overly crowded on the baking sheet. If you don’t have a large baking sheet, you can use two smaller baking sheets placed on the lower and upper oven racks.


Calories: 203kcal | Carbohydrates: 19g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 1159mg | Potassium: 508mg | Fiber: 2g | Sugar: 9g | Vitamin A: 675IU | Vitamin C: 91.5mg | Calcium: 84mg | Iron: 1.9mg