Skip to Main Content
Animals are not ours to eat, wear, experiment on, use for entertainment, or abuse in any other way.

Dynamite Tofu With Rice and Broccoli

Written by Ashley Palmer | July 17, 2012

Want to take your typical meal of tofu, rice, and veggies up a notch? There’s nothing dull or boring about this tofu meal made with a sweet and spicy sauce and paired perfectly with steamed rice and broccoli.

This meal keeps well overnight, and makes for the perfect leftover lunch the next day. The piquant and spicy aroma is mouthwatering, which causes my coworkers to look at my lunch with envy. But, that only happens if you have any leftovers from the night before. One thing’s for sure, this dish will send shock waves through your taste buds!

Dynamite Tofu With Rice and Broccoli

1 lb. extra-firm tofu, drained and cut into 1-inch cubes
1/4 cup cornstarch
1/3 cup sesame oil
1/4 cup soy sauce or tamari
1/4 cup hoisin sauce
1–2 Tbsp. Sriracha sauce, or to taste
1 Tbsp. agave nectar, or to taste
3 cloves garlic, minced
2 cups cooked rice
2 cups steamed or blanched broccoli

  • Preheat the oven to 400°F.
  • Lightly coat the tofu cubes with the cornstarch. Place on a parchment-lined baking sheet and bake for 20 minutes, or until golden.
  • Combine the sesame oil, soy sauce, hoisin sauce, Sriracha sauce, agave nectar, and garlic in a small bowl and mix. Add more Sriracha sauce or agave nectar if desired.
  • Place the baked tofu in a wok or pan on low heat. Add the sauce mixture and stir until the tofu is coated and the sauce is heated through.
  • Serve with rice and broccoli.

Makes 4 servings

Related Posts

Respond
Commenting is closed.
  • Stephanie says:

    Made this for dinner tonight. (I couldn’t find hoisin sauce, so I left it out and added a little chili powder for some kick.) The whole family LOVED it, it was amazing! Thank you! :)

  • Bakeca Milano says:

    These look delicious !Thank you!

  • Cristina says:

    I just made this tonight and it turned out fantastic! I made brown rice instead of white and used canola oil because I didn’t have sesame. I will definitely make this again! Thanks PETA!

  • Matt says:

    I do something really similar to this, but with beans instead of tofu. I never used hoisin sauce though, so I’ll try that next time.

  • HeidyHoffy says:

    Looks good! I have a ton of broccoli that will go nicely with that!

  • Catarina says:

    This looks like it´s too much work… I rather eat already made soyburgers like the typical American I am…

  • Anne says:

    This was delicious, here are a few changes I made to make it a little healthier:

    brown rice
    steamed broccoli then sprinkled it with garlic powder, kelp powder and sesame seeds
    low sodium soy sauce
    sprouted tofu*14 oz rather than 16 oz(1 lb)
    no hoisin or agave, add a splash of mirin instead
    only added 1/4 cup of oil, also I realized I didn’t have sesame seed oil, so I filled my 1/4 cup about 3/4 of the way with peanut oil and the rest with toasted sesame oil

    Thanks for the recipe!

  • S'mone C says:

    This looks great i can’t wait to try this

  • LRP says:

    This looks OH. SO. GOOD. *Runs to go buy ingredients*

  • TaraDee says:

    Yum! Can’t wait to try this. Sounds like my perfect meal. Thanks for the recipe.

  • drochmady says:

    looks delicious :D

  • Lauren says:

    Yum! Looks delicious!

  • Jane says:

    Delish! But, why not healthier brown rice?

Connect With PETA

Submit