If I could eat one meal on repeat every night of the week, it would probably be this sweet & spicy tofu and broccoli. It’s one of those dinners that feels like take out, and always hits the spot for something comforting.
You can pretty much make this with any protein and veggie you have on hand, but I love the broccoli and tofu combination for a little boost of plant-based protein during the week.
This is one of my favorite sauces that I also use for my sweet & spicy cauliflower poppers. It’s a lighter version of a spicy teriyaki sauce and goes well with just about anything.
The base is coconut aminos, which I love to use in place of soy sauce because of its sweeter flavor. The star of the sauce is the apricot jam, which adds such a delicious tart sweetness. You can adjust the spice level to your liking, but in my opinion it has the perfect kick of heat.
What you’ll need to make tofu and broccoli
- Extra firm tofu- I always use extra firm tofu when cooking. For even crispier tofu, you can use high protein tofu, or press your tofu with a heavy pan or book placed on top in between paper towels
- Broccoli florets– or make this with peppers, onions and snap peas
- Tapioca flour– used for both the tofu and the sauce as a thickener
- Sweet & spicy sauce– made of coconut aminos, apricot jam, honey, chili flakes, garlic and sriracha
- Toss the tofu with a little tapioca flour and salt & pepper
- Cook on a heated pan with olive oil for about 18-20 minutes
- Add in the broccoli florets at the 15 minute mark and continue cooking
- Prepare your sauce and pour it into the pan
- Let everything simmer for 3-4 minutes, until the sauce is thick
This dinner comes together in just a few simple steps, and is so delicious- even for meat lovers!
Whether you’re looking to change up your tofu game or incorporate more plant-based meals into your week, this recipe is a great way to start. I can’t wait for you guys to try it!
Other plant-based recipes to try:
Sheet-pan Tofu and Veggies
Miso Ginger Tofu Bowls
Firecracker Tofu
Sweet & Spicy Tofu and Broccoli
Ingredients
- 1 block extra firm tofu
- 1 tbsp tapioca flour, or substitute cornstarch, arrowroot or rice flour
- 2 cups chopped broccoli, fresh or frozen
- Olive oil
- Salt & pepper
Sweet & Spicy Sauce
- 1/3 cup fruit-sweetened apricot jam
- 1/3 cup coconut aminos or 1/4 cup low-sodium soy
- 1/4 cup water
- 1 tbsp honey
- 1 tsp red pepper flakes
- 2 tsp sriracha
- 2 cloves garlic, crushed
- 2 tsp tapioca flour
- 2 tbsp sesame seeds
- Pinch salt
Directions
- Drain the tofu and pat dry. For crispier tofu, you can wrap it in a paper towel and press it with a heavy pan for 10-15 minutes.
- Cut the tofu into cubes and toss it with the tapioca flour and salt & pepper in a bowl.
- Heat a large skillet on medium heat then add in the cooking oil.
- Cook the tofu for about 18-25 minutes, until brown on all sides. Flip every 4-5 minutes.
- Add in the 2 cups of broccoli florets at around 18 minutes, then finish cooking together for the last 5 minutes.
- While that cooks, whisk together all sauce ingredients in a small bowl.
- Once the broccoli has softened, pour in the sauce and let it simmer for 3-4 minutes to thicken.
- Top with sesame seeds and red pepper flakes and serve over rice.
Ratings and Reviews
write a review