Pin It A flavorful fusion dish featuring crispy baked tofu and tender broccoli smothered in a creamy cheesy sauce with a punchy sesame ginger twist Perfect for a hearty vegetarian meal with Asian-inspired flavors
I first prepared this dish on a chilly evening and it quickly became a family favorite thanks to its creamy texture and fragrant ginger notes
Ingredients
- 400 g (14 oz) extra-firm tofu: pressed and cubed
- 350 g (12 oz) broccoli florets: fresh
- 2 tbsp olive oil: for tossing
- 1 tbsp soy sauce: for seasoning
- 1 tsp toasted sesame oil: for flavor
- 1/2 tsp black pepper: ground
- 1/4 tsp salt: to taste
- 150 g (1 1/4 cups) grated sharp cheddar cheese: for sauce
- 120 ml (1/2 cup) milk: dairy or unsweetened plant-based
- 2 tbsp cream cheese or vegan cream cheese: creamy base
- 2 tbsp tahini or smooth peanut butter: adds richness
- 2 tbsp soy sauce: for sauce seasoning
- 1 tbsp fresh ginger: finely grated
- 2 garlic cloves: minced
- 1 tbsp rice vinegar or lemon juice: acidity
- 1 tbsp honey or maple syrup: sweetness
- 1 tbsp toasted sesame seeds: garnish and flavor
- 1 tsp sriracha or chili paste: optional spice
- 2 spring onions: thinly sliced for garnish
- Fresh cilantro or parsley: chopped optional garnish
Instructions
- Preheat Oven:
- Preheat oven to 200°C (400°F) Line a large baking sheet with parchment paper
- Toss Ingredients:
- In a large bowl toss tofu cubes and broccoli florets with olive oil soy sauce sesame oil black pepper and salt until evenly coated Spread in a single layer on the prepared baking sheet
- Bake:
- Bake for 25 30 minutes flipping once halfway through until tofu is golden and broccoli is just tender
- Prepare Sauce:
- Meanwhile prepare the sauce In a medium saucepan over medium-low heat combine milk cream cheese tahini soy sauce ginger garlic rice vinegar and honey Stir until smooth and warmed through
- Add Cheese:
- Add grated cheddar cheese stirring constantly until melted and the sauce is creamy Stir in sriracha if using and toasted sesame seeds Adjust seasoning to taste
- Combine:
- Transfer baked tofu and broccoli to a serving dish Pour the hot cheesy sesame ginger sauce over the top
- Garnish:
- Garnish with spring onions extra sesame seeds and fresh herbs Serve immediately
Pin It This recipe always brings smiles to our meal times especially when shared with family on busy weeknights
Serving Suggestions
Serve over steamed rice quinoa or noodles for a complete and satisfying meal that highlights the fusion flavors
Variations
Add sliced bell peppers or carrots for extra color and nutrition or swap cheddar for vegan cheese to suit your diet preferences
Pairings
Pair with a crisp Riesling or a light lager to complement the spicy and creamy elements of the dish
Pin It Enjoy this flavorful dish fresh from the oven for the best texture and flavor every time
Recipe FAQs
- → Can I make this dish vegan?
Yes, substitute dairy cheese and milk with plant-based alternatives, and replace honey with maple syrup for a fully vegan version.
- → What’s the best way to press tofu for this dish?
Press extra-firm tofu using a tofu press or by placing it between two plates with a weight on top for 15-30 minutes to remove excess moisture.
- → How can I add more vegetables to this dish?
Include bell peppers, carrots, or snap peas for extra color, nutrition, and texture when baking alongside tofu and broccoli.
- → Is this dish suitable for meal prep?
Yes, store baked tofu and broccoli separately from the sauce in airtight containers and combine just before serving for best texture.
- → What wine pairs well with these flavors?
A crisp Riesling or a light lager complements the savory and slightly spicy sesame ginger flavors beautifully.