← Replies in Sesame Tofu With Broccoli Recipe

Wow, really loved this sauce. Made a few changes: I was lazy and I didn’t season or dredge the tofu, just fried it in the oil in my wok (still got crispy), my tofu was only 10 oz, I used a package of frozen broccoli (cooked on high heat on my wok for about 5-7 min, covering for part of it), I didn’t add salt to the broccoli, I used frozen ginger to grate (I rarely keep fresh ginger - lasts much longer in the freezer!), I also added a healthy dollup of Sambal (chile garlic) sauce which was reallllly good. Oh, and I used maple syrup and the whole thing is vegan (you’d never know). Definitely a keeper and will make often! A few notes - I imagine roasting or air frying the tofu and broccoli would also work, heating up the sauce and then combining it all. Some folks on the website said it was too salty - that might be from the directions saying to salt the tofu and the broccoli which I didn’t do. I had less tofu and thought the sauce amount was good, but if you used the full amount of tofu, you might consider 1.5x the sauce. Definitely recommend!! **Also another note - the import didn’t capture two items - 1/4 cup cornstarch for the tofu, and more oil for frying, so the nutrition info here isn’t quite accurate if you care about those things!