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Fried tofu with broccoli salad served in a bowl
Nutritious tofu with crispy broccoli and fresh vegetables

Crispy Tofu and Broccoli Salad with Sesame Dressing

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Appetizers Salads
Many complain that tofu is tasteless or spongy, but it's just a matter of technique. The secret is pressing out water and using high heat. Once rid of excess liquid, tofu absorbs the tasty marinade and develops an irresistible crispy crust in a hot pan while staying soft inside. Broccoli adds a vibrant green contrast.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 340 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Tofu press or heavy objects
  • Paper towels
  • Non-stick skillet
  • Pot for broccoli
  • Colander
  • Mixing bowl

Allergen Information

⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Wrap tofu in paper towels and press with a heavy weight for at least 15-20 minutes. Then cut into 3/4-inch cubes.

Tip: Tofu is like a sponge: if full of water, it can't absorb marinade and will steam instead of brown.
2 ✓

Mix 1 tbsp soy sauce, 1 tbsp sesame oil, and a pinch of salt. Toss tofu cubes in this and let sit for 10 minutes.

Tip: Salt helps dry out the surface and flavor it.
3 ✓

Heat oil in a skillet over medium-high heat. Add tofu in a single layer (don't crowd) and fry for 2-3 minutes per side until golden brown and crispy. Remove to a plate.

Tip: Patience is key: don't shake constantly, let the heat form a crust.
4 ✓

Cut broccoli into florets. Boil salted water and blanch broccoli for 2-3 minutes. It should be just crisp-tender.

Tip: Don't overcook! You want to keep the bright green color and lose the raw hardness.
5 ✓

Drain broccoli and immediately shock in ice water for 1 minute, then drain thoroughly.

Tip: Shocking stops cooking instantly, preserving color and texture.
6 ✓

Dice the pepper and julienne the carrots. In a large bowl, mix them with the drained broccoli.

7 ✓

Make dressing: mix lemon juice, remaining 2 tbsp soy sauce, 1 tbsp sesame oil, crushed garlic, and grated ginger.

Tip: Ginger and garlic heat balances the rich sesame oil.
8 ✓

Toss vegetables with dressing, then gently fold in fried tofu. Garnish with plenty of cilantro.

Tip: If allowed to sit, flavors meld, but tofu crust will soften.

Recipe FAQ

Why did the tofu stick to the pan?
Either the pan wasn't hot enough, or you tried to flip it too soon. Let it cook until it releases naturally.
Why did the broccoli lose its green color?
You overcooked it or didn't cool it immediately. Chlorophyll is heat sensitive, and acids (like lemon) turn it brown, so add dressing only at the end.

Ingredients

  • 14 oz Firm Tofu
  • 1 head Broccoli (approx. 10-12 oz)
  • 1 medium Red Bell Pepper
  • 2 stalks Carrots
  • 3 tbsp Soy Sauce
  • 2 tbsp Sesame Oil (toasted)
  • 2 cloves Garlic
  • 1 inch Fresh Ginger
  • 1 bunch Fresh Cilantro
  • 2 tbsp Lemon Juice or Rice Vinegar
  • 1/2 tsp Salt
  • 1 pinch Freshly Ground Pepper
  • 2 tbsp Vegetable Oil (for frying)