Spicy Maple-Gochujang Tofu with Roasted Broccoli and Jasmine Rice
This quick and flavorful dish features crispy tofu glazed with a spicy maple-gochujang sauce, paired with tender broccoli and fluffy jasmine rice for a balanced meal. Perfect for busy weeknights, it comes together entirely on the stovetop in under 20 minutes.
- 16 oz extra-firm tofu, pressed and cubed
- 3 cups broccoli florets
- 1 cup jasmine rice, uncooked
- 2 tbsp gochujang (Korean chili paste)
- 1.5 tbsp maple syrup
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 2 tsp cornstarch
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- 2 tbsp scallions, sliced (for garnish)
- 1 tsp sesame seeds (for garnish)
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Instructions
Cook the jasmine rice according to package instructions in a saucepan (about 1 cup rice to 1.5 cups water). Cover and simmer until tender.
⏱️ 15 minutesWhile rice cooks, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and minced garlic in a small bowl to make the sauce.
⏱️ 1 minuteToss the tofu cubes with cornstarch until evenly coated.
⏱️ 1 minuteHeat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high. Add tofu and cook, turning occasionally, until golden and crispy, about 5 minutes.
⏱️ 5 minutes 🌡️ Medium-highPush tofu to one side of the skillet. Add remaining 1 tablespoon oil and broccoli. Stir-fry until broccoli is bright green and just tender, about 3 minutes.
⏱️ 3 minutes 🌡️ Medium-highPour sauce over tofu and broccoli. Stir well to coat; cook 1-2 minutes until sauce is thickened. Drizzle with sesame oil.
⏱️ 2 minutesServe tofu and broccoli over jasmine rice. Garnish with sliced scallions and sesame seeds.
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Nutrition Information
Per serving. Values are approximate and may vary.
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