You’ll want to make this sweet and tangy tofu, broccoli, and rice dish on repeat.
The most important step is getting rid of excess moisture by draining and patting thetofudry.
In this oven-baked version, the cornstarch-coated tofu bakes alongside broccoli.
Photo:Robby Lozano, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel
(The cornstarch trick also works well when pan-frying tofu).
Swap in cauliflower, broccolini, green beans, or halved Brussels sprouts for the broccoli.
Wilted spinach or kale, cooked separately, would work wonderfully, too.
This recipe was developed by Melissa Gray.
Ingredients
114-oz.
pkg.extra-firm tofu, cut into 1-in.
cubes
2Tbsp.neutral oil (such as canola),divided
1/4cupplus2tsp.cornstarch, divided
1lb.
Line a large rimmed baking sheet with parchment paper.
Spread tofu in an even layer on a towel; let drain for 10 to 15 minutes.
Spread 1/4 cup cornstarch on a large plate; toss tofu in cornstarch until all sides are evenly coated.
Transfer tofu to 1 side of prepared baking sheet.
Spread in an even layer on other side of baking sheet.
Prepare rice:
Meanwhile, cook rice according to package directions.
Bring to a boil over medium, stirring often, until slightly thickened, 4 to 5 minutes.
Add tofu; cook, stirring, until coated in glaze, about 1 minute.
Serve tofu mixture over rice; drizzle with any remaining glaze in skillet.
Storage and Reheating
Leftovers hold up well for up to 1 day in the fridge.
Reheat in the microwave, a 400F oven, or a 350F air fryer, until warm and crisp.
