Crispy Tofu with Broccoli and Rice

BySamantha Buckner
This post may contain affiliate links. Please read my disclaimer and disclosure policy.

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.

This post may contain affiliate links, please read our disclosure policy for details.

Why You’ll LOVE This Recipe

  • Minimal effort. A simple spice blend + high-heat roasting = crispy, crave-worthy tofu.
  • Easy meal prep. Make the tofu in advance and warm it up when you’re ready to serve.
  • Totally customizable. Use whatever toppings you love or have on hand.
  • Meatless, dairy-free, and protein-packed. Healthy, but not boring? Always the goal.

\”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.

  1. 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.
  2. 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.
  3. 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.
  4. Cook your rice. Make it fresh or reheat leftovers—both work.
  5. 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

Absolutely! Air fry at 400°F for 12–15 minutes, shaking halfway through. It gets extra crispy this way.

Yes! The sauce keeps in the fridge for up to 5 days. Just reheat it gently before serving.

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave and drizzle with extra sauce if needed.

Recipe Variations

  • Swap the veggie. Try roasted cauliflower, Brussels sprouts, or snap peas.
  • Add some spice. A pinch of red pepper flakes or a drizzle of sriracha gives the sauce a kick.
  • Use another grain. Quinoa or soba noodles are great substitutes for rice.

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!

Shop The Tools

Get on the List

Subscribe to Receive the Made & Loved Ebook

Did you make this recipe?

We\’d love to see! Tag @olivekitchen on Instagram! #olivekitchen

Total
0
Shares
Share 0
Tweet 0
Pin it 0
Share 0

You'll Also Love...

Subscribe
Notify of

This site uses Akismet to reduce spam. Learn how your comment data is processed.

1 Comment
Oldest
Newest Most Voted
Inline Feedbacks
View all comments

5 stars
This tastes like comfort in a bowl– this recipe instantly made it into our weekly dinner rotation!

0
Reply