Crispy Lemon Maple Tofu with Roasted Broccoli and Rice

If you’ve ever wondered how restaurants get their tofu so golden and crispy, the secret is all in the preparation. By pressing out excess moisture and lightly coating the cubes in cornstarch, you can achieve that perfect crunchy exterior at home. This recipe pairs crispy tofu with a glossy lemon-maple sauce that balances sweet, tangy and spicy flavors.

Serve the tofu over a bed of fluffy jasmine rice alongside tender roasted broccoli for a complete and satisfying meal. The broccoli gets a bright finish with a sprinkle of lemon zest, while the tofu is finished with a pinch of chili flakes for an extra kick. It’s a vibrant, plant-based dinner that’s sure to become a favorite.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon CornstarchView 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

2 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

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView 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 if necessary. 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, you may need to work in batches, adding another drizzle of oil per batch.) Turn off heat; 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 pan used for tofu 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 wedges for 4). Bring to a simmer and cook, stirring occasionally, until thickened, 2-3 minutes (if sauce seems too thick, add splashes of water). Remove from heat. Return fried tofu to pan and toss until coated in sauce.
7. Divide rice between bowls; top with broccoli and tofu in separate sections. Top broccoli with a pinch of lemon zest and sprinkle tofu with as many remaining chili flakes as you like. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute with white rice, brown rice or quinoa. Adjust cooking time and liquid accordingly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave.

Is this recipe gluten-free?

Yes, as long as you use gluten-free stock concentrates and chili sauce. Check labels to be sure.