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Roasted tofu with broccoli salad served
Crunchy fried tofu and vibrant green broccoli tossed in a sesame soy dressing

Crispy Tofu & Broccoli Salad

Author: Flavelo
Recipes Vegetarian & Vegan Starters Salads
Many complain that tofu is tasteless or spongy, but it's just a matter of technique. The secret is pressing out water and high heat. If we get rid of excess liquid, the tofu can absorb the tasty marinade, and in a hot pan, it gets an irresistibly crispy crust while remaining soft inside. Broccoli adds a loud, green contrast to this.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 340 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Tofu press or heavy objects (books/tins)
  • Kitchen paper
  • Non-stick frying pan
  • Saucepan for broccoli
  • Colander
  • Mixing bowl

Allergen Information

⚠️ Soya (soy sauce, tofu)
⚠️ Sesame (oil)

Instructions

1 ✓

Wrap the tofu in several layers of kitchen paper and place something heavy on it (e.g., chopping board with tins on top) for at least 15-20 minutes. Then cut into 2 cm cubes.

Tip: Tofu is like a sponge: if full of water, it can't absorb marinade, and during frying it will only steam, not brown (water removal).
2 ✓

Mix 1 tbsp soy sauce, 1 tbsp sesame oil, and a pinch of salt. Toss the tofu cubes in it and let stand for 10 minutes.

Tip: Salt helps dry out the surface and flavour it (osmosis).
3 ✓

Heat a frying pan over medium-high heat with a little frying oil. Place tofu in a single layer (not touching) and cook for 2-3 minutes per side until golden brown and crispy. Remove to a plate.

Tip: Patience is key: don't shake constantly, let the heat form the crust.
4 ✓

Break broccoli into florets. Boil water in a saucepan, salt it, and drop in broccoli for 2-3 minutes. Cook just until crunchy.

Tip: Do not overcook! The goal is to keep the vibrant green colour but remove raw hardness.
5 ✓

Drain broccoli and immediately place in a bowl of iced water for 1 minute, then drain thoroughly.

Tip: Shock cooling stops cooking immediately, so the vegetable doesn't soften further from its own heat, and colour remains loud.
6 ✓

Dice the pepper, cut carrots into thin strips. Mix them in a large bowl with the drained broccoli.

7 ✓

Prepare the dressing: in a small bowl mix lemon juice, remaining 2 tbsp soy sauce, 1 tbsp sesame oil, crushed garlic, and grated ginger.

Tip: The heat of ginger and garlic balances the richness of sesame oil.
8 ✓

Before serving, toss vegetables with dressing, then gently mix in fried tofu. Sprinkle generously with fresh coriander.

Tip: If left to stand, flavours meld, but tofu crust softens from moisture.

Recipe FAQ

Why did the tofu stick to the pan?
Either the pan wasn't hot enough when you put it in, or you tried to turn it too soon. Let it cook until it releases from the bottom by itself.
Why did the broccoli lose its beautiful green colour?
You overcooked it, or didn't cool it down immediately. Chlorophyll is heat-sensitive, and acids (e.g., lemon juice) brown it, so only add dressing at the end.

Ingredients

  • 400 g Firm tofu
  • 1 medium head Broccoli (approx. 300g)
  • 1 whole Red pepper
  • 2 whole Carrots
  • 3 tbsp Soy sauce
  • 2 tbsp Sesame oil (preferably toasted)
  • 2 cloves Garlic
  • 1 cm Fresh ginger (optional)
  • 1 bunch Fresh coriander
  • 2 tbsp Lemon juice or rice vinegar
  • 0.5 tsp Salt
  • 1 pinch Freshly ground pepper
  • 2 tbsp Oil for frying (e.g., sunflower)