Sesame Tofu With Broccoli

A riff on the Chinese American classic sesame chicken, this sesame tofu recipe has tricks. When I was growing up, a block of tofu was a regular player in our weeknight dinner rotation: diced for soups and stir-fries, stuffed into fish cakes, or sliced and fried. Today, it’s my vegetarian household’s primary source of protein, used in dishes from all cuisines.

Here, I wanted to ensure the pan-fried tofu had a crunchy coating to give the dish a lot of interesting texture. After trying several cornstarch alternatives, I determined nothing else would do: The cornstarch-coated cubes of crispy sesame tofu retained some crispiness even after soaking up the sweet, nutty sauce.

And about that sauce: Those familiar with the meaty take-out staple might know the “sesame” component is often limited to a ceremonial scattering of sesame seeds on top. This plant-based version ups the ante by incorporating an untraditional but logical addition: tahini. Made of ground sesame seeds, it adds a delicious creaminess that complements the other sauce ingredients and gives an extra boost of savoriness. You may have already guessed that this is a vegan recipe, but note that it’s also gluten-free—as long as you use tamari (many brands of soy sauce contain wheat).