Crispy Lemon Maple Tofu with Roasted Broccoli and Rice

If you’ve ever wanted restaurant-quality crispy tofu at home, this recipe is your answer. The secret lies in drying the tofu well and giving it a light cornstarch dredge before pan-searing until golden and pillowy. Once crisp, the tofu gets tossed in a glossy, savory-sweet sauce made with lemon, garlic, maple syrup and a touch of chili flakes for heat.

Serve this flavorful tofu over a bed of fluffy jasmine rice alongside tender roasted broccoli for a complete, satisfying meal. The combination of bright citrus, subtle sweetness and a kick of spice makes every bite irresistible. Perfect for a weeknight dinner that’s both vegan and packed with protein!

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. Cut broccoli into bite-size pieces. Peel and mince or grate garlic. Zest and quarter lemon.
2. Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ½-inch cubes.
3. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, toss broccoli on a baking sheet with a drizzle of oil, salt and pepper. Roast on middle rack until tender and lightly browned, 10-12 minutes.
5. Place tofu in a large bowl; season with salt and pepper. Add half the cornstarch and toss until evenly coated. Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu in a single layer and cook until golden and crispy, 1-3 minutes per side. (For 4 servings, work in batches, adding more oil as needed.) Transfer to a paper-towel-lined plate. Wipe out pan.
6. In a small bowl, whisk together remaining cornstarch and 2 TBSP water (4 TBSP for 4 servings). Heat a drizzle of oil in the same pan over medium-low heat. Add garlic and a pinch of chili flakes; cook, stirring, until fragrant, 30-60 seconds. Whisk in cornstarch mixture, maple syrup, veggie stock concentrate, mushroom stock concentrate, chili sauce and juice from one lemon wedge (two for 4 servings). Bring to a simmer and cook, stirring occasionally, until thickened, 2-3 minutes. Remove from heat. Return fried tofu to pan and toss until coated in sauce.
7. Divide rice between bowls; top with broccoli and tofu. Sprinkle broccoli with lemon zest and tofu with remaining chili flakes to taste. Serve with remaining lemon wedges if desired.

Recipe Tips

FAQ

Can I use regular rice instead of microwavable rice?

Yes, you can substitute with any long-grain rice. Adjust cooking time and water according to package directions.

How do I make this recipe gluten-free?

The recipe is naturally gluten-free as written. Ensure your stock concentrates and chili sauce are certified gluten-free if needed.

Can I prepare the tofu ahead of time?

Yes, you can press and cube the tofu in advance. Store it in the refrigerator for up to 24 hours before cooking.