Sesame Tofu with Broccoli

This recipe is our vegetarian take on Sesame Chicken! The sauce isn’t exactly what you’d get from a Chinese Takeout restaurant, but it’s delicious and easy, so who’s counting? We opted to use broccoli for a more traditional flare, but snow peas, sliced carrots, sliced celery, and/or mushrooms would also be great vegetable additions/substitutions if you prefer something a little different. We also used a combination of regular and black sesame seeds for some colour contrast and to appease our whimsical nature. Lastly, we went with a traditional pairing and served our stir fry over white rice.

Time: 30 Minutes


  • Firm or Extra Firm Tofu
  • Corn Starch
  • Broccoli
  • Duck Sauce
  • Sriracha
  • Soy Sauce
  • Sesame Seeds. We used white and black.


  • Open your tofu pack, drain the excess water, and then wrap your tofu block in paper towels to remove as much moisture as you can.
  • As your tofu sits in its paper towel wrap, cut your broccoli into florets, and lightly steam them (we used a microwave, but stovetop works too). The key is to get them to just start to soften, as they’ll finish cooking in your wok.
  • Cut your tofu into cubes.
  • Pour some corn starch into a large bowl, and toss your tofu in it to coat.
  • Heat your oil in a wok (we used peanut oil, but pick whatever oil your allergies allow), and when it’s hot, add your tofu.
  • Stir fry for a few minutes to get a good sear, and then add your broccoli…stir fry for another few minutes.
  • Add your soy sauce, sriracha, and duck sauce, and stir to fully coat.
  • Sprinkle on your sesame seeds, and stir them in to combine.
  • Plate, devour, and enjoy!

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