Broccoli Steaks with Tofu Fries

3 Reviews
ADD YOUR REVIEW
Photo: Brian Woodcock; Styling: Claire Spollen
Hands-on Time
30 Mins
Total Time
40 Mins
Yield
Serves 4 (serving size: one-fourth of broccoli, 6 tofu fries, and about 1 tablespoon sauce)
By Ann Taylor Pittman
January 2015
RECIPE BY Cooking Light

Here's a fun meat-free twist on steak frites: lightly charred broccoli steaks with crunchy tofu sticks and Sriracha aioli for dunking.

Ingredients

  • 1 (14-ounce) package water-packed extra-firm tofu, drained
  • 1 1/2 pounds broccoli crowns
  • 1/4 cup water
  • 3/4 teaspoon kosher salt, divided
  • 3 tablespoons cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons canola oil
  • 1/4 cup canola mayonnaise
  • 1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
  • 1 garlic clove, grated

Nutritional Information

  • Calories 325
  • Fat 21g
  • Satfat 2g
  • Monofat 10.2g
  • Polyfat 8g
  • Protein 14g
  • Carbohydrate 22g
  • Fiber 5g
  • Cholesterol 0.0mg
  • Iron 3mg
  • Sodium 562mg
  • Calcium 156mg

How to Make It

Step 1

Place a large jelly-roll pan in oven. Preheat oven to 500° (leave pan in oven as it preheats).

Step 2

Cut tofu crosswise into 4 (1/2-inch-thick) slabs. Arrange slabs on several layers of paper towels; cover with additional paper towels. Weight tofu down with a large skillet or roasting pan; let stand 5 minutes.

Step 3

While tofu drains, place broccoli in a large microwave-safe dish. Add 1/4 cup water. Cover with plastic wrap; microwave at HIGH for 5 minutes. Uncover and cool slightly.

Step 4

Uncover tofu; sprinkle evenly with 1/2 teaspoon salt. Cut each tofu slab lengthwise into 6 thin strips. Combine cornstarch and next 4 ingredients (through pepper) in a shallow dish. Gently dredge tofu in cornstarch mixture, gently shaking off excess.

Step 5

Remove pan from oven. Add oil to pan; carefully tilt pan to coat evenly with oil. Add tofu to pan. Bake at 500° for 10 minutes.

Step 6

Cut broccoli into 1-inch-thick "steaks." Remove pan from oven; carefully turn tofu over using a thin metal spatula, and move to one side of pan. Add broccoli to other side of pan. Bake at 500° for 10 minutes, turning broccoli after 5 minutes. Sprinkle with remaining 1/4 teaspoon salt.

Step 7

Combine mayonnaise, Sriracha, and garlic. Serve with tofu and broccoli.

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Ratings & Reviews

Delicious, different, and relatively easy

strongirl
December 06, 2016
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 fries -- perfection. Here are my recommendations: Try subbing smoked spanish paprika for the regular paprika. I have found the cornstarch mixture is not enough, 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!

strongirl's Review

brighteyes8
February 24, 2015
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.