Teriyaki Tofu & Broccoli with Green Goddess Dressing By Chef Jim Keegan

Teriyaki Tofu & Broccoli with Green Goddess Dressing by Chef Jim Keegan


  • 1 cup basmati rice, dry
  • 14 oz extra firm tofu, 1 block, pressed or drained
  • 2 heads broccoli, broken into florets
  • 1 bell pepper, seeds removed, diced
  • 1 tbsp olive oil
  • 2 tbsp corn starch

For the Marinade

  • 1 tbsp rice vinegar
  • 3 tbsp soy sauce, tamari if you are gluten free
  • 2 tbsp hoisin sauce
  • 3 tbsp sweet chili sauce
  • 1/4 tsp ground ginger
  • 1/2 tsp red chili flakes, or more to taste

Green Goddess Dressing

  • 1 cup cilantro, or parsley
  • 1/2 cup edamame, thawed if frozen or drained if canned
  • 3 tbsp cashews, or sunflowers seeds, soaked and drained
  • 1 clove garlic
  • 1/2 cup water
  • 1 tsp salt

To Serve

  • 1 handful peanuts chopped or sesame seeds


  • Preheat the oven to 400°
    Line a baking sheet with parchment paper
    Cook rice according to the package directions.
    Tear tofu into small, 1/2 chunks.
    To a bowl, add broccoli, tofu and bell pepper, along with the olive oil and corn starch. Toss.
    In a jar or small bowl, combine vinegar, soy sauce, hoisin sauce, sweet chili sauce, ginger and red chili flakes. Mix until a sauce is formed. Pour over the tofu and broccoli and stir.
    Transfer to the lined baking sheet, and place in the oven for 25 minutes, until the tofu and broccoli is baked and browned.
    While the tofu and broccoli bake and the rice cooks, prepare the Green Goddess dressing. In a blender, combine the cilantro, edemame, cashews, water, garlic and salt until smooth.
    Transfer the sauce to your plates, follow by the rice then the baked tofu and broccoli. Finish with sesame seeds or crushed peanuts.

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