Crispy Tofu and Broccoli With Ginger-Garlic Teriyaki Sauce Recipe (2024)

Recently learned that you can buy gingerroot, give it a good scrub under running water, pat dry, then freeze. When you need it in a recipe, trim off any dried-up end and grate on a microplane, skin and all. Works beautifully! Skin is not noticeable. Much faster and less fiddly than peeling and grating unfrozen ginger.

I often prepare tofu this way (actually, I use a combination of cornstarch and potato starch) but in addition to the salt and pepper added to this, I also add some garlic powder and onion powder.

Taking a tip from Korean fried foods, I always now use potato starch instead of cornstarch for things like this.

This is tasty and easy to put together. I craved a little more excitement, so I drizzled some chili crisp over the tofu at the table. Also, if you are tempted to press the tofu--don't. I think mine would have had a better (softer inside) texture if I'd just followed the instructions instead of trying to be clever.

Just to be clear for people claiming they don't use sugar... maple syrup, agave, honey, and so on, are chemically about 98% sugar (mostly fructose, in the case of agave) -- with tiny traces of minerals and other stuff (not enough to count towards your RDA). Orange juice has the same amount of sugar as canned soda Maybe they taste better, but the sugar content is roughly the same as just using cane sugar.

Would you consider using bottled teriyaki sauce and adding the ginger & garlic?

You can do either. Without starch, it will just be crispy fried tofu, which is yum. With starch, it will have a sticky-crispy outer shell that's fun and absorbs the sauce well. In Japanese Tofu Teriyaki bowls, the tofu is usually coated in starch and then fried.

I buy my garlic and ginger in bulk and grate it in my food processor ( i don’t bother peeling the ginger)- then i put it into an ice cube tray that came with a slide on lid and freeze- then dump out and put in ziplock freezer bags. Then when i need an inch of grated ginger one of these cubes is perfect and you can cut them up as well if you don’t need a tbsp of garlic for example. Save a lot of time and just makes it more likely i’ll make a healthy meal like this one.

I use arrowroot instead of cornstarch to roast tofu. Turns out great

Make the sauce first as it takes more time than the tofu and vegetables!

The slabs of tofu were kind of rubbery and unpleasant. In the future, I would tear the tofu into small pieces and toss in cornstarch, a la Ali Slagle. I used one block of tofu but kept everything else the same for me and my hubs.

I use my vegetable peeler to scrape off the skin (a spoon also does the trick) and freeze the gingerroot. I use a microplane to grate the frozen chunk, using the amount I need. Works every time.

I have a (negative) thing about sweet food. Any thoughts about if I reduced or left out the sugar?

I never use sugar in my cooking, but I do use maple syrup, agave, and brown rice syrup (which might go nicely in this dish, since it's not as sweet as the others). You could add one of these in a smaller amount for a tinge of sweetness.

Um, yes. Making this tonight. So excited about this family friendly, simple sheet pain dinner. More of the same please! Probably adding thin slices of carrots to the broccoli.

Although the recipe doesn't say to press the excess water out of the tofu, I'd recommend doing so. Having made this with unpressed tofu, the cooking time to "crispy" was increased which made the tofu a bit tough.

This was such a tasty recipe. With 2 carnivore kids I was a bit worried how this would go down, but it was a hit by all! I made it exactly as stated above except substituted black sesame seeds, and sprinkled a little togarashi on top.

this is a perfect teriyaki sauce + a keeper for other things. to say this is healthier bc it's baked is nonsense -- the tofu alone calls for 3-4 tbsp oil, and that is before you drizzle it all over the broccoli as well. i tossed the leftovers in the trash after the first round. the second time i made it, i just fried the tofu in a pan and steamed the broccoli. that more than halved the oil, and offered way crispier + better tofu.

Used broccoli, red bell pepper and some shredded cabbage for the veg. Used about 3tbsp sugar but would reduce it to 1 tbsp. Used potato starch and extra firm tofu but will use firm next time. Tofu was a bit dry but nice and crispy. A great fast dinner!

Coating was gummy, sauce was sticky-sweet, whole dish was disappointing. I would rather fry the tofu, cut the sugar here (or substitute maple syrup) and add chili crisp if I ever make this again...

Add a few thinly sliced scallions to the cilantro at the end and do follow an earlier suggestion to add garlic and onion powders to the cornstarch. A half tsp of Aleppo pepper in the sauce added the perfect kick. Definitely adding to the rotation!

Easy and tasty. Not special but works

Great recipe!! More cornstarch needed for the tofu

Had any one tried this in an air fryer?

I just made this for probably the 10th time. Don’t panic if you can only find firm tofu. Just press it for a few mins to get out excess liquid. Don’t freak if you don’t have time to make the sauce. Put a few squeezes of Bachan in the microwave. Don’t worry if you don’t have broccoli. Grill some zucchini and dip it in the same sauce. The tofu is really so good, you cannot go wrong.

I made this last night. When I flipped the tofu half way gloppy cornstarch came off on my spatula. I did dredge tofu in oil then in cornstarch (maybe not enough oil?). And I did use parchment. Did this happen to others too?

The crispy tofu was enjoyable although we needed knives to cut the slabs into bite size pieces on the dinner plate. I had difficulty dusting them with cornstarch without it clumping. I don't use sugar for cooking since I don't eat it. The sauce can be thickened with cornstarch. Next time I would serve the rice in individual rice bowls, as in Japan. Most of the sauce puddled at the bottom.

Freakishly salty, rubber tofu. Broccoli top notch, however.

Followed directions, but changed the sauce a little. Added 2 cloves of garlic instead of one, then added 1/2 teaspoon of Chili Garlic Sauce (Lee Kum Kee) for a little heat, and the juice of half a lime to cut some of the overly sweet taste. It was a good balance.

I thought the tofu came out terrible. Dry, tasteless and leathery. The sauce was good though. I'll use that with a different tofu preparation.