This dish is in our regular meal rotation we enjoy it so much. The dipping sauce is worth making all on its own, but together with the crispy, crunchy fries -- perfection. Here are my recommendations: Try subbing smoked Spanish paprika for the regular paprika. Rather than sprinkling the tofu with the salt, add it to the cornstarch mixture. Also, I often think Cooking Light recipes need more salt but I personally did not think that here. I have, however, found the cornstarch mixture is not enough to coat all my fries, so I make 1.5 times the amount, or you could even double it. Don't skimp on it. After you've dredged the fries, put them on a plate greased with cooking spray so the coating doesn't come off so much. And finally, I found my tofu only needed 5 minutes in the oven prior to adding the broccoli "steaks". The broccoli is easier to turn if you leave it in slabs. Enjoy!
The tofu fries turned out nice and crispy and didn't stick to the pan as I had feared they would. I followed the recipe exactly. I know that Cooking Light strives to keep the salt content down but these definitely needed more salt. The salt should probably be added to the corn starch mixture before dredging rather than sprinkled onto the tofu. My kids liked the fries. I am not sure if the broccoli needs to be served in big slabs, I would just cut into florets and cut the stalks into chunks and roast. The flavor of the roasted broccoli was good though.