This is one of those back-pocket dinners I turn to again and again. And again.
It’s cozy, crisp, saucy, and somehow both energizing and comforting at the same time. The tofu is oven-baked until golden and crispy (no frying!), the broccoli is roasted until perfectly tender, and everything gets layered over fluffy rice and drizzled with a savory, sticky soy-ginger sauce that pulls it all together.
It’s plant-based, protein-packed, and weeknight-friendly– but tastes like takeout in the best way.
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Why You’ll LOVE This Recipe
“Tastes like comfort in a bowl– this recipe instantly made it into our weekly dinner rotation!” – Samantha H.
How to Make This Recipe
Please see recipe card at the bottom of this post for the full recipe details.
- Press and prep the tofu. Wrap tofu in a clean towel and press for at least 15 minutes. Cut into cubes and toss with oil, cornstarch, and a pinch of salt.
- Roast the tofu and broccoli. Spread the tofu on one baking sheet and the broccoli on another. Roast at 425°F for 25–30 minutes, flipping once halfway through.
- Make the sauce. While everything roasts, whisk together soy sauce, maple syrup, ginger, garlic, vinegar, and sesame oil in a small saucepan. Simmer until slightly thickened.
- Cook your rice. Make it fresh or reheat leftovers—both work.
- Assemble your bowls. Add rice, top with crispy tofu and broccoli, and drizzle generously with sauce. Sprinkle with sesame seeds and green onions if you like.
Recipe Tips
Press that tofu. Removing moisture is key to crispy edges!
Roast at high heat. 425°F gives you that golden, roasted texture without drying everything out.
Make extra sauce. It’s so good, you’ll want leftovers for stir-fries or noodles.
Mix it up. Don’t be afraid to swap in whatever veggies you have on hand.
Recipe FAQs
Recipe Variations
What to serve with this recipe
This bowl is a complete meal on its own, but if you want to round it out or serve it as part of a bigger spread, it pairs beautifully with a crisp cucumber salad, steamed edamame, or a light miso soup. You could also serve it with veggie spring rolls or roasted carrots with sesame oil and lime. And if you’re like me—a sauce lover—don’t forget extra glaze on the side for dipping!
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Crispy Tofu with Broccoli and Rice
Equipment
- 1 Rice Cooker
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 1 tbs avocado oil
- 1 tbs cornstarch
- 1/2 tsp sea salt
- 4 cups broccoli florets
- 1 tbs olive oil for broccoli
- 2 cups cooked white or brown rice
For the sauce:
- 1/4 cup soy sauce or tamari
- 2 tbs maple syrup
- 1 tbs rice vinegar
- 1 tsp toasted sesame oil
- 1 garlic clove minced
- 1 tsp freshly grated ginger
Instructions
- Preheat the oven to 425°F. Line two baking sheets with parchment paper.
- In a bowl, toss the tofu cubes with avocado oil, cornstarch, and salt until evenly coated. Spread on one baking sheet.
- Toss the broccoli with olive oil and a pinch of salt, and spread on the second sheet.
- Roast tofu and broccoli for 25 to 30 minutes, flipping halfway, until golden and crisp.
- While everything roasts, combine soy sauce, maple syrup, vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer over low heat for 5 minutes, or until slightly thickened.
- To serve, divide rice between bowls. Top with tofu and broccoli, drizzle with sauce, and garnish with sesame seeds and green onions if desired.
Notes
- Tofu can be air-fried instead of roasted for extra crispiness.
- Sauce can be made up to 5 days ahead and stored in the fridge.
- For a gluten-free version, use tamari and ensure all ingredients are certified GF.
Did you make this recipe?
We’d love to see! Tag @olivekitchen on Instagram! #olivekitchen
This tastes like comfort in a bowl– this recipe instantly made it into our weekly dinner rotation!