Garlic Chili Tofu with Sesame Broccolini

This easy tofu recipe takes just 15-20 minutes to make! Crispy pan-seared tofu paired with sesame broccolini and a flavorful garlic chili sauce, vegan, healthy, and packed with flavor. A delicious dinner, perfect for weeknights.

Don’t surrender your loneliness so quickly. Let it cut more deep. Let it ferment and season you as few human or even divine ingredients can. ~Hafiz~

Here is one of my favorite tofu recipes!   It’s really fast, easy, healthy, and packed with flavor and good texture.  We pair it with healthy broccolini for a burst of nutrients. This easy weeknight dinner can be made in 15-20 minutes flat if you multitask!

Tofu is seared in oil infused with whole garlic cloves. It’s topped with a flavorful, sweet & spicy sauce made with chili sauce, soy sauce and a little maple syrup. While the tofu is searing, steam the broccolini. The whole meal literally takes 15 minutes to make, and once it’s done, you have a vegan, gluten-free dinner that is also very economical. For added flavor, add toasted nori strands as a finishing touch.

Tofu Recipe Ingredeints

• Extra-firm tofu - The hearty, plant-based protein that crisps up beautifully in the pan while soaking up the bold chili garlic sauce. Extra-firm tofu works best for achieving a golden exterior and satisfying texture.
• Peanut oil - Adds rich, nutty flavor and helps the tofu and vegetables brown nicely. Coconut oil or another neutral oil can be used if preferred.
• Salt and freshly cracked pepper - simply season the tofu to enhance the dish’s savory flavors.
• Optional– Corn starch for extra crispy crust
• Garlic - Brings deep, aromatic flavor and pairs perfectly with the spicy chili sauce. Smashing the cloves releases more flavor as they cook.
• Broccolini - Adds tender-crisp texture and fresh, green flavor. You can easily substitute Brussels sprouts, broccoli florets, or green beans depending on what you have on hand.
• Chili garlic paste (or sambal oelek) - The star of the sauce, delivering bold heat, tang, and savory depth that coats the tofu and vegetables.
• Agave, maple syrup, or honey - Balances the heat with a touch of sweetness and helps create a glossy, flavorful sauce. Honey provides especially nice depth, though agave or maple keep the dish fully vegan.
• Soy sauce or liquid aminos - Adds salty, umami richness and rounds out the sauce.
• Roasted seaweed (optional garnish) - Provides a subtle, savory, ocean-like note and a fun textural contrast.
• Toasted sesame seeds - Add nutty flavor and a light crunch to finish the dish.

Best type of tofu to use

• When choosing tofu, always try to go with organic, non-GMO. Soybean crops are often treated heavily with glyphosates (toxic herbicides like Round-Up) and these will end up in the final product, which causes inflammation in the body.
• There are many types of tofu. Regular raw tofu, like you see here, Silken Tofu in a vacuum-sealed carton (that is not refrigerated), and prepared tofu-like baked tofu, smoked tofu or seasoned tofu.
• Use regular raw organic tofu, extra-firm, or regular raw tofu that has been made from sprouted soybeans (above).

How to make This Tofu Recipe

Prep the tofu. Blot tofu dry with paper towels, pressing down gently to release water. No need to overly press; just a gentle press is perfect. Cut it into  ¾ inch thick slices. Blot again.  

Sear the Tofu. Heat a skillet over medium heat and add peanut oil, which really gives this the BEST flavor. If you don’t have peanut oil, use coconut oil, but the peanut oil is truly delicious. Directly into the hot oil, add the salt, pepper and smashed garlic. Swirl until fragrant. A cast-iron skillet will give a nice, crispy crust. If using non-stick or stainless, feel free to coat the tofu in a little cornstarch if you like.

Then add the tofu, searing until golden brown, about 5 minutes on each side. Don’t fiddle with it. When the tofu creates a crispy crust, it will naturally release itself from the pan. Using a thin metal spatula really helps here.

Broccolini. At the same time, place a pot with a steamer basket and water on the stove. Add the broccolini (or halved Brussels sprouts, broccoli florets, or green beans) and cover.  Steam until tender but still green, about 5  minutes. Turn the heat off when veggies are bright vibrant green and slightly tender.

Make the Chili Garlic sauce: While these are both on the stove, mix together the quick sauce. Simply mix with a spoon. Salty- spicy-sweet perfection.

If you have toasted nori (seaweed), cut it into thin strips for a garnish. You can also substitute cilantro.

Serve. When the tofu is done, divide the tofu between two plates. Discard the garlic, then add the broccolini to the same skillet and toss to coat. Add sesame seeds.

Divide the broccolini between the two plates. Top the tofu with the flavorful Garlic Chili Sauce. Sprinkle with the nori if you like!

Hope you enjoy this quick and easy tofu recipe and please let us know what you think in the comments below! xoxo Sylvia

More Tofu Recipes we think you’ll enjoy!

• Indian Butter Tofu
• Thai Tofu Larb
• Sticky Glazed Tofu Bowl
• Spicy Jerk Tofu Bowl
• How to make Crispy Tofu
• Tofu Bacon
• Baked Tofu with 3 Flavorful Marinades!

Garlic Chili Tofu Recipe with Broccolini

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 22 reviews

• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 mins
• Yield: 2 1x
• Category: 30 minute Dinner, easy dinner idea, Main, tofu recipe, vegan, weeknight dinner
• Method: seared
• Cuisine: American, Asian
• Diet: Gluten-Free, Vegan

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Description

This easy tofu recipe takes just 15 minutes to make! Crispy pan-seared tofu paired with sesame broccolini and a flavorful garlic chili sauce, vegan, healthy, and packed with flavor. A delicious dinner, perfect for weeknights.

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Ingredients

Units USM Scale 1/2x1x2x

• 8 -12 ounces extra-firm tofu (see notes)
• 2 tablespoons peanut oil (this really adds great flavor, but feel free to substitute coconut oil)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly cracked peppercorns
• optional: coat tofu in cornstarch for extra-crispy if you like.
• 4 smashed garlic cloves
• 8 ounces broccolini - or substitute halved or shredded Brussel sprouts, broccoli florets, or green beans
• 1 tablespoon Chili Garlic paste or Sambal Olek
• 2 tablespoons maple syrup or honey (honey is not vegan)
• 1 1/2 teaspoons soy sauce or GF liquid aminos
• Optional Garnishes - roasted nori, sliced into thin strips, toasted sesame seeds or furikake!

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Instructions

1. Prep. Drain and blot tofu with paper towels, then cut into half-inch-thick pieces. Blot again. Feel free to lightly coat with cornstarch for extra crispy.
2. Sear. Heat oil in a large skillet over medium heat. To the oil, add salt, pepper, and smashed garlic, directly in the skillet. Swirl and cook for 1-2 minutes until the garlic is fragrant. Sear tofu until golden brown, over medium heat, about 5 minutes each side- do not fiddle with it, let it develop a crust, that way it will release itself from the pan and not stick.
3. Steam. At the same time, fill a medium pot with ¾ inch of water, and set on the stove. Place a steamer basket inside and layer up the broccolini. Cover with a lid and bring to a boil. Steam until tender crisp.
4. Sauce. Mix the chili sauce, honey and soy sauce in a small bowl. Set aside.
5. Plate. When the tofu is done, divide it among two plates. With tongs, remove the garlic from the skillet, transfer the broccolini to the skillet, and give it a good stir to coat. Add the toasted sesame seeds, and stir for one minute over medium heat. Season with salt and pepper. Divide broccolini among the plates.
6. Garnish. Drizzle the tofu with the chili sauce and top with the nori strips ( or furikake)

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Notes

1.  I love Trader Joe’s Organic Sprouted Tofu.
2. If you like your tofu extra crispy, dredge it in cornstarch before searing for extra crunch. 😉 I find the tofu will get crispy enough in a cast-iron pan without the cornstarch, but up to you.

Nutrition

• Serving Size:
• Calories: 358
• Sugar: 21.6 g
• Sodium: 1034.5 mg
• Fat: 22.8 g
• Saturated Fat: 3.6 g
• Carbohydrates: 31.1 g
• Fiber: 4.4 g
• Protein: 14.5 g
• Cholesterol: 0 mg