This stands an excellent chance of winning over even the most die-hard carnivore. Tofu is first cut into planks, then patted dry and dredged in cornstarch and roasted at a high temperature to ensure an extra-crispy coating. It gets a savory-sweet, umami-loaded sauce made with the Korean condiment called gochujang (found in Asian sections of many supermarkets). Add broccoli and rice for a full dinner. Serves 4. – Susan Puckett, adapted from Christopher Kimball’s “Milk Street 365.
Ingredients
- 2 tablespoons vegetable or other neutral oil
- 2 tablespoons gochujang
- 2 tablespoons honey
- 2 tablespoons sesame oil, plus more for serving
- Kosher salt and black pepper
- ¼ cup cornstarch
- 14-ounce container firm or extra-firm tofu, drained, sliced into ½-inch-thick planks and patted dry
- 12 ounces broccoli florets
- 2 tablespoons sesame seeds
- Hot, cooked rice for serving
Instructions
- Set a rack in the upper-middle portion of the oven and preheat to 475. Brush a large, rimmed sheet pan with vegetable oil.
- In a small bowl, whisk together the gochujang, honey, 1 tablespoon of the sesame oil, ½ teaspoon salt and ¼ teaspoon pepper; set aside.
- Put the cornstarch in a wide, shallow dish. Add the tofu slices; turn to coat. Put the broccoli florets in a medium bowl, drizzle with the remaining sesame oil and 1/4 teaspoon each of salt and pepper; toss to coat.
- Arrange the tofu in a single layer on one side of the sheet pan and the broccoli florets on the other. Roast for 15 to 18 minutes.
- Remove the baking sheet and lightly brush the tofu with the gochujang mixture. Flip the tofu with a thin metal spatula and lightly brush with more.
- Return the pan to the oven for about 10 minutes.
- Remove from the oven, lightly brush the tofu with more of the gochujang mixture and sprinkle the tofu and broccoli with the sesame seeds. Continue baking about 5 minutes.
- Serve the tofu and broccoli with rice and drizzle with a little more sesame oil, if desired.
Susan Puckett is an Atlanta-based food writer and cookbook author.