Crispy Tofu and Broccoli With Ginger-Garlic Teriyaki Sauce Recipe - cooking.nytimes.com

Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

Crispy tofu is attainable without frying. In this mostly hands-off recipe, firm tofu is dredged in cornstarch (one of our pantry’s most versatile staples) before being baked at high temperature. The tofu becomes golden, with an enviable crunch that stays crisp even when drizzled with teriyaki sauce. Traditional teriyaki sauce contains just four ingredients — soy sauce, mirin, sake and sugar — but this one also has ginger and garlic, which add a bit more punch. In Japanese cuisine, teriyaki refers to any grilled, broiled or pan-fried food with a shiny glaze. No cornstarch is needed to make a true teriyaki sauce glisten; just cook it down until it looks shiny underneath the brown foam, but make sure not to overcook as it thickens considerably as it cools.

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Ingredients

Yield: 4 servings

For the Tofu

• 2(14-ounce) package extra firm tofu, drained
• Neutral oil
• ¾cup cornstarch
• Kosher salt (such Diamond Crystal) and black pepper
• 1pound broccoli, cut into small 1-inch florets, stems reserved for another use
• Chopped cilantro leaves, for topping (optional)
• Toasted white sesame seeds, for topping (optional)
• Cooked rice, for serving

For the Teriyaki Sauce

• ½cup soy sauce or tamari
• ½cup mirin
• ⅓cup sake
• ¼cup granulated sugar
• 1-inch piece ginger, peeled and grated
• 1garlic clove, peeled and grated

Preparation

1. Arrange racks in the middle and bottom of the oven, and heat the oven to 425 degrees. You will need 2 sheet pans. Line one with parchment paper.

2. Prepare the tofu: Cut each block of tofu crosswise into ½-inch slices and pat them dry with a kitchen towel.

3. In a large baking dish or rimmed plate, drizzle 3 to 4 tablespoons of oil. In another large baking dish or rimmed plate, scatter the cornstarch, season it with 1 teaspoon of salt and a few pinches of black pepper, and toss to combine.

4. Place each slice of tofu in the oil and coat both sides, then dip the tofu into the cornstarch and lightly coat both sides. Place the coated tofu straight onto the lined sheet pan. Continue until all the tofu has been coated. All of the tofu should fit on one sheet pan.

5. Place the tofu onto the middle rack in the oven and bake for 30 to 35 minutes, flipping halfway through cooking, until lightly golden and crisp to the touch.

6. On the second sheet pan, lay out the broccoli and drizzle with oil. Season with salt and black pepper. Place on the bottom rack of the oven and roast for 20 to 22 minutes, until tender and golden in parts.

7. Meanwhile, make the teriyaki sauce by combining the soy sauce, mirin, sake, sugar, ginger and garlic in a medium saucepan. Bring to a boil (this should take 2 to 3 minutes), stirring to dissolve the sugar. Once it boils, reduce the heat to medium-low and simmer, stirring occasionally, until there is a layer of light brown foam on top, 12 to 15 minutes. Remove from the heat and let cool for 5 to 10 minutes. It will continue to thicken as it cools.

8. To serve, top the rice with the tofu and broccoli and drizzle with the teriyaki sauce. If using, finish with cilantro leaves and sesame seeds.

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Crispy Tofu and Broccoli With Ginger-Garlic Teriyaki Sauce Recipe - cooking.nytimes.com
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