Food / Main Dishes / Vegetarian

Crispy Lemon Ginger Tofu With Broccoli

Tofu lovers, your collective minds are about to be blown; tofu naysayers, you can easily swap this crispy good stuff for something that’s more suitable to your tastes, like shrimp, chicken, chickpeas — whatever. You do you.

All I truly care about right now is the fact that I’m bringing some bright flavors to the blog. Throughout the dark days of winter, we’re so engrossed by deeply-flavored dishes like chickpea curriessmokey chilis and belly-warming bowls of soup. Now that March is approaching and we’re showing symptoms of Spring fever, visions of grilled food and dazzling veggies are dancing through my head.

We are so close to warm weather. So close, in fact, that for the last three weeks my husband and I have enjoyed our weekly Taco Tuesdays on our fave local taco joint’s patio. THE PATIO. Let me remind you that I’m from Southern Ontario, where lake effect snow can haunt you well into April, so to enjoy dinner beneath the stars in February is unheard of to me.

But I’ll enthusiastically take it.

I sure do love North Carolina.

Crispy Lemon Ginger Tofu With Broccoli

When it comes to bright summer flavors, I think of punchy citrus notes like in these Citrus + Soy Shrimp Lettuce Wraps; I also think clean textures, like the ones found in this Sesame Crusted Ahi Tuna Steak recipe. I have so many warm weather-inspired dishes bouncing around in my head with excitement, but for now, we’ll ease into it with this cozy bowl that caters to the chilly weather we’re still enduring while also teasing us with a pop of spring.


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Crispy Lemon Ginger Tofu With Broccoli

*Prep Time: Pressing the tofu is 30 minutes of idle time, and marinating the tofu is at least another 30 minutes of idle time. Consider this when planning your meal. Crisp tofu and crunchy steamed broccoli are tossed in a brightly flavored lemon ginger sauce. It's great on it's on, but a little extra delicious served atop some fluffy rice.
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 2
Author Killing Thyme


  • Crispy Tofu:
  • 16 oz extra firm tofu see notes, pressed
  • 3 TBSP potato starch or corn starch
  • 1-2 TBSP cooking oil
  • Broccoli:
  • 1 cups large head of broccoli cut into bite-sized florets 2-3
  • Lemon Ginger Sauce:
  • 1 cup vegetable broth
  • 2/3 cup pineapple juice
  • Juice of 2 lemons
  • 1/4 cup honey
  • 2 TBSP reduced sodium soy sauce
  • 2 TBSP apple cider vinegar
  • 2 TBSP freshly grated ginger
  • 4 cloves garlic minced
  • 2 tsp Sriracha optional
  • 1/4 cup cold water
  • 1 TBSP corn starch
  • Garnishes:
  • Sesame seeds
  • Scallions thinly sliced


  • Drain and remove the tofu from it's packaging and press (see notes). This will be 30 minutes of idle time. In the meantime, you can blend the Lemon Ginger Sauce.
  • Place all ingredients for the sauce from the vegetable broth down to the Sriracha sauce into a blender and blend until everything is thoroughly mixed. Set aside.
  • Once you're done pressing the tofu, cut into cubes and place into a freezer bag. Add 1/2 - 3/4 cups of the lemon ginger sauce to the freezer bag and toss to coat. Refrigerate for at least 30 minutes up to 24 hours.
  • Once tofu has marinated, spoon the potato or corn starch over the tofu cubes in the freezer bag and shake/toss until all cubes are evenly coated. Add more starch if necessary.
  • Heat oil in a skillet over moderate heat.
  • Place the tofu cubes into the skillet and fry until they are golden brown and crispy on each side — approx. 2 minutes per side.
  • Transfer the tofu to a bowl and cover to keep warm.
  • If you're making rice, now is a good time to start on that; also start to steam your broccoli florets until bright green and tender — approx. 5-7 minutes, or when you can easily pierce each floret with a fork.
  • Transfer the lemon ginger sauce to the skillet where you cooked the tofu and bring to a simmer over moderate heat.
  • In a small bowl, mix cold water and corn starch until the starch has fully dissolved. This is to thicken our sauce.
  • Slowly and gradually add the corn starch mix to the sauce, continuously stirring to blend.
  • Once the sauce has thickened to your liking, bring down the heat.
  • When the broccoli is ready, transfer it to the skillet. Add the tofu, and toss in the sauce to coat.
  • Spoon tofu and broccoli over a bed of fluffy rice and garnish with sesame seeds, thinly sliced scallions and/or extra Sriracha.


Prep Time: Pressing the tofu is 30 minutes of idle time, and marinating the tofu is at least another 30 minutes of idle time. Consider this when planning your meal.
Pressing Tofu: Tofu acts as a sponge and, since it's been sitting in water, it's full of water. You need to press out the water in order to let other liquids in — like your marinade. If you skip this step, you'll end up with a flavorless tofu. Pressing tofu is easy peasy, you just need to sort of plan a head — but just a bit! !Pressing the tofu: Slice the package of tofu open and drain out all of the water. Cut the block of tofu, length-wise, into 1/2 inch thick slices. You should get 6-7 of them. Place a dish towel on a flat surface, such as a cutting board, cookie sheet or tray. Set down a few paper towels on top of the towel. Place the tofu slices on top of the towels and add more paper towels on top. Set some heavy objects on top of the tofu. The best way to go about this is to set another cookie sheet on top, and then set heavy things on top of the cookie sheet — such as a heavy pot or canned goods. Let it be for at least 30 minutes or up to a few hours.

If you make this recipe, I’d love to know! Snap a pic and tag me on Instagram: @Killing__Thyme /#killingthyme

For more delish eats, follow me on INSTAGRAM + PINTEREST.


  • Ace
    April 6, 2020 at 6:28 pm

    1 star
    Followed the recipe exactly. Tofu does not come out crispy or look like the picture at all. Just mushy cubes. Good flavor though. Maybe the recipe calls for too much corn starch.

    • Killing Thyme
      April 7, 2020 at 9:41 am

      Ace, thanks for your feedback. I used to use this method to attain crispy tofu but have since switched gears to this method. I’m going to revisit this recipe soon and play around with it to make it more enjoyable and easy to follow. Thanks again for your honest feedback! <3

  • Alexandra | Occasionally Eggs
    April 9, 2017 at 10:49 am

    This gave me a serious crispy food craving! It looks soo good, and I usually hate tofu!

  • diversivore
    April 7, 2017 at 9:27 pm

    I can’t believe I forgot to comment on this earlier. I am a HUUUUUUGE fan of crispy tofu. I mean, there’s really no contest – crispy tofu = best tofu. Even though I already know the trick, I’m so glad when I see a recipe (like this) doing it right. It’s the CORN STARCH! It magically transforms tofu (actually it crisps up meats really well too). Now, putting aside the texture, your flavours are awesome. Awesome-sauce, in fact… given that you have literally made awesome sauce. So yes. GO YOU.

  • kellyohnona
    April 7, 2017 at 11:31 am

    thanks for sharing this great recipe!! looks wonderful!! :)

  • Colleen Milne
    February 17, 2017 at 2:27 pm

    This just looks incredible. I love the lemon ginger sauce and wish I could grab that bowl right out of your hands :-) Love the bowls, BTW. I think I may just start loving tofu again. Thanks!

    • Killing Thyme
      February 18, 2017 at 3:13 pm

      Thanks, Colleen! I got those bowls for Christmas — they’re from Amazon!

      And ugh, yes. Tofu is fantastic when prepared properly. Now that I’ve perfected the crisp, I’m definitely on a tofu kick.


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