Crispy Tofu and Broccoli With Ginger-Garlic Teriyaki Sauce

Name: Crispy Tofu and Broccoli With Ginger-Garlic Teriyaki Sauce
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14-ounce) package extra firm tofu, drained; Neutral oil; 3/4 cup cornstarch; Kosher salt (such Diamond Crystal) and black pepper; 1 pound broccoli, cut into small 1-inch florets, stems reserved for another use; Chopped cilantro leaves, for topping (optional); Toasted white sesame seeds, for topping (optional); Cooked rice, for serving; 1/2 cup soy sauce or tamari; 1/2 cup mirin; 1/3 cup sake; 1/4 cup granulated sugar; 1-inch piece ginger, peeled and grated; 1 garlic clove, peeled and grated

By Hetty Lui McKinnon

Published Jan. 11, 2023

Crispy Tofu and Broccoli With Ginger-Garlic Teriyaki Sauce — Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 45 minutes
Rating: 4(2,387)
Comments: Read comments

Crispy tofu is attainable without frying. In this mostly hands-off recipe, firm tofu is dredged in cornstarch (one of our pantry’s most versatile staples) before being baked at high temperature. The tofu becomes golden, with an enviable crunch that stays crisp even when drizzled with teriyaki sauce. Traditional teriyaki sauce contains just four ingredients — soy sauce, mirin, sake and sugar — but this one also has ginger and garlic, which add a bit more punch. In Japanese cuisine, teriyaki refers to any grilled, broiled or pan-fried food with a shiny glaze. No cornstarch is needed to make a true teriyaki sauce glisten; just cook it down until it looks shiny underneath the brown foam, but make sure not to overcook as it thickens considerably as it cools.

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Ingredients

Yield:4 servings

For the Tofu

2(14-ounce) package extra firm tofu, drained
Neutral oil
¾cup cornstarch
Kosher salt (such Diamond Crystal) and black pepper
1pound broccoli, cut into small 1-inch florets, stems reserved for another use
Chopped cilantro leaves, for topping (optional)
Toasted white sesame seeds, for topping (optional)
Cooked rice, for serving

For the Teriyaki Sauce

½cup soy sauce or tamari
½cup mirin
⅓cup sake
¼cup granulated sugar
1-inch piece ginger, peeled and grated
1garlic clove, peeled and grated

Ingredient Substitution Guide

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Preparation

Step 1
Arrange racks in the middle and bottom of the oven, and heat the oven to 425 degrees. You will need 2 sheet pans. Line one with parchment paper.
Step 2
Prepare the tofu: Cut each block of tofu crosswise into ½-inch slices and pat them dry with a kitchen towel.
Step 3
In a large baking dish or rimmed plate, drizzle 3 to 4 tablespoons of oil. In another large baking dish or rimmed plate, scatter the cornstarch, season it with 1 teaspoon of salt and a few pinches of black pepper, and toss to combine.
Step 4
Place each slice of tofu in the oil and coat both sides, then dip the tofu into the cornstarch and lightly coat both sides. Place the coated tofu straight onto the lined sheet pan. Continue until all the tofu has been coated. All of the tofu should fit on one sheet pan.
Step 5
Place the tofu onto the middle rack in the oven and bake for 30 to 35 minutes, flipping halfway through cooking, until lightly golden and crisp to the touch.
Step 6
On the second sheet pan, lay out the broccoli and drizzle with oil. Season with salt and black pepper. Place on the bottom rack of the oven and roast for 20 to 22 minutes, until tender and golden in parts.
Step 7
Meanwhile, make the teriyaki sauce by combining the soy sauce, mirin, sake, sugar, ginger and garlic in a medium saucepan. Bring to a boil (this should take 2 to 3 minutes), stirring to dissolve the sugar. Once it boils, reduce the heat to medium-low and simmer, stirring occasionally, until there is a layer of light brown foam on top, 12 to 15 minutes. Remove from the heat and let cool for 5 to 10 minutes. It will continue to thicken as it cools.
Step 8
To serve, top the rice with the tofu and broccoli and drizzle with the teriyaki sauce. If using, finish with cilantro leaves and sesame seeds.

Ratings

4 out of 5

2,387 user ratings

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Comments

KL2 years ago

Recently learned that you can buy gingerroot, give it a good scrub under running water, pat dry, then freeze. When you need it in a recipe, trim off any dried-up end and grate on a microplane, skin and all. Works beautifully! Skin is not noticeable. Much faster and less fiddly than peeling and grating unfrozen ginger.

Emmie from the NW2 years ago

I often prepare tofu this way (actually, I use a combination of cornstarch and potato starch) but in addition to the salt and pepper added to this, I also add some garlic powder and onion powder.

Archdruid2 years ago

Taking a tip from Korean fried foods, I always now use potato starch instead of cornstarch for things like this.

Steve2 weeks ago

To all you old hippies out there: effort to enjoyment ratio tips the scales in your in your favor., and since I was almost out of cornstarch mixed in psyllium seek husk. Where's my senior discount!

JF1 month ago

Absolutely delicious. (Next time I'll reduce the sugar by at least half - just a bit too sweet for me.)

Lynn3 months ago

This seemed like such a promising recipe, until in my haste to get ready for a luncheon with friends, I unwittingly coated the tofu slices with baking soda instead of cornstarch. The problem wasn't evident (except for a grey tinge to the tofu), until my guests complained of a bleachy or soapy flavor and began hurriedly spitting the tofu out in their napkins. Thank goodness the vegetables were good, and that these are close friends. I may be the butt of their jokes for years to come!

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