This tofu dish is packed with sesame flavor coated in a garlicky sesame-soy sauce. Paired with tender broccoli and fluffy rice, it’s a simple, wholesome and vegan meal that beats any takeout. Perfect for an easy weeknight dinner.

What you need:

For the tofu:

1 tablespoon soy sauce (ideally low-sodium)

16 oz (400g) extra firm tofu, cut into cubes

1 tablespoon corn starch

3 tablespoons breadcrumbs

For the sauce:

5 garlic cloves, minced

1 tablespoon oil

½ cup (240ml) soy sauce (ideally low sodium)

2 teaspoons sesame oil

3 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon corn starch

How to do it:

Preheat the oven to 400 F./200 C.

Drain the liquid from the tofu using a kitchen towel

Cut into 1-inch(2cm) cubes and add to a large bowl. Carefully toss with the soy sauce.

Add the cornstarch and the breadcrumbs and shake the bowl so everything mixes well. Using a spoon may break the tofu pieces.  

Put the tofu cubes in a single layer on a baking tray lined with parchment paper

Bake for about 30 minutes until golden brown.

While the tofu is baking, heat 1 tablespoon oil in a small pot at low/medium heat; add garlic and cook for about a minute until lightly browned.

Reduce heat to low and add the soy sauce, honey, rice vinegar, sesame oil and 2 tablespoons of water. Stir well.

In a small bowl, combine the cornstarch with two tablespoons of water and mix well. Add to the pot and let very briefly boil. This will thicken the sauce.

When the tofu is done, toss with the sauce.

Serve over rice with steamed broccoli and sprinkle with sesame seeds.

Enjoy!