Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Pressing the tofu before roasting rids it of some excess moisture for crispy results. If you have the time, let it sit for more than 10 minutes—the longer it's pressed, the better!

EatingWell Magazine, March 2022

Gallery

Credit: Jacob Fox

Recipe Summary

active:
20 mins
total:
45 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position racks in upper and lower thirds of oven. Place 2 rimmed baking sheets in the oven; preheat to 450°F.

    Advertisement
  • Cut tofu into 1/2- to 3/4-inch cubes. Arrange in a single layer on a clean kitchen towel, place another towel over it and weight it down with a plate or baking sheet and a large can on top for 10 minutes.

  • Meanwhile, whisk peanut butter, coconut milk, tamari (or soy sauce), maple syrup, vinegar and curry paste in a small bowl.

  • Toss broccoli with 1 tablespoon sesame oil in a medium bowl and arrange in a single layer on one of the baking sheets. Brush the remaining 1 tablespoon sesame oil on the tofu, then arrange in a single layer on the other baking sheet. Return both pans to the oven.

  • Roast, rotating the pans from top to bottom and front to back halfway through, until the tofu and broccoli are crispy, about 20 minutes. Serve the tofu and broccoli with the peanut sauce and garnish with scallions, if desired.

Tip:

People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing ingredients.

Nutrition Facts

1/2 cup tofu, 1 cup broccoli & 3 Tbsp. sauce
345 calories; protein 18g; carbohydrates 17g; dietary fiber 5g; sugars 7g; fat 24g; saturated fat 5g; sodium 325mg; potassium 475mg.
Advertisement