Vegetarian

Baked Tofu & Broccoli

Even those of us who are not vegetarian need a break from meat or poultry sometimes.  What better way to get your protein than tofu!

Tofu is so versatile and takes on any flavor you impart.  That’s why we like to marinate it for a few hours before cooking

And since it’s a healthy choice, we also like to bake instead of fry.  And as far as we’re concerned, it tastes even better baked!

I have the extra firm block of tofu and like to drain out as much of the liquid as possible Let’s replace the tofu liquid with a delicious Asian marinade!

Since we’re a family of 4 and our kids eat baked tofu like it’s their job, I usually make two 14 ounce packages of tofu.  Remove the tofu from the liquid and slice in half lengthwise

Place on a wire rack to drain over a sheet pan.  To quicken the process, I also cover with paper towels and weigh down with a couple of heavy cans.  Let the tofu drain for at least an hour

Now let’s mix up that Asian marinade I was talking about

Whisk together 1/2 cup teryaki sauce, 1/4 cup soy sauce, 2 tablespoons of honey & 1 tablespoon of sesame oil. Add in 1 grated garlic clove, 2 tablespoons of grated ginger & 1 chopped scallion

Slice up the drained tofu into 1″ squares and place into a baking dish

Pour the marinade over the tofu squares, cover and refrigerate at least one hour.  Flip each square over half way though

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Cut three large broccoli crowns into florets.  I only trim a little off the bottom of each stem because the stems taste good too!

Preheat the oven to 400 F and place the tofu squares on a sheet pan, reserving the marinade.  I used a silpat mat to prevent them from sticking, but you can also use cooking spray

Bake for 20 minutes, flip each square and bake for 20 minutes more until the tofu is nicely browned

(the missing tofu was stolen by my daughter)

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In a small pot, reduce the marinade on medium heat while you cook the broccoli

Heat 2 tablespoons of coconut oil in a pan on high heat and add in the broccoli florets  Saute about 5 minutes and add in 1/2 cup of water to steam the broccoli.  Saute another 5 minutes and add in the reserved marinade.

We served the Baked Tofu & Broccoli over rice noodles and topped with toasted sesame seeds and fresh scallions

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Enjoy!

Simply Sundays! ~ Baked Tofu and Broccoli

  • Servings: 4
  • Time: 20 mins prep, 1+ hour marinate, 40 minutes cook
  • Difficulty: Easy
  • Print

Ingredients

Two 14 ounce packages of firm tofu

1/2 cup teryaki sauce

1/4 cup soy sauce

2 tablespoons of honey

1 tablespoon of sesame oil

1 grated garlic clove

2 tablespoons of grated ginger

1 chopped scallion

3 large broccoli crowns

Coconut oil for sauteing

Toasted sesame seeds and fresh scallions for serving, if desired

Directions

Remove the tofu from the liquid and slice in half lengthwise; place on a wire rack to drain over a sheet pan.  Cover with paper towels and weigh down; let the tofu drain for about an hour

To make the marinade: whisk together 1/2 cup teryaki sauce, 1/4 cup soy sauce, 2 tablespoons of honey & 1 tablespoon of sesame oil. Add in 1 grated garlic clove, 2 tablespoons of grated ginger & 1 chopped scallion

Slice the drained tofu into 1″ squares and place into a dish with sides; pour the marinade over the tofu squares, cover and refrigerate at least one hour.  Flip each square over half way though

Preheat the oven to 400 F and place the tofu squares on a sheet pan with either a silpat mat or cooking spray; reserve the marinade

Bake for 20 minutes, flip each square and bake for 20 minutes more until the tofu is browned

In a small pot, reduce the marinade on medium heat while you cook the broccoli

Cut three large broccoli crowns into florets; heat 2 tablespoons of coconut oil in a pan on high heat and add in the broccoli florets  Saute about 5 minutes and add in 1/2 cup of water to steam the broccoli.  Saute another 5 minutes and add in the reserved marinade.

Serve the Baked Tofu & Broccoli over rice noodles and topped with toasted sesame seeds and fresh scallions if desired

2 comments on “Baked Tofu & Broccoli

  1. Pingback: Beef and Broccoli | The Pantry Portfolio

  2. I made beef and broccoli tonight! I’m going to link up to this once I post. Great recipe! Yummy as always.

    Like

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