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Chili Garlic Tofu with Broccolini


Description

15-Minute Garlic Chili Tofu with Sesame Broccolini- a fast and easy weeknight dinner that is vegan and gluten-free. Not a fan of tofu? Try this, then tell me what you think. I bet you’ll have a change of heart- I know, I’ve done studies!


Ingredients

  • 812 ounces extra-firm tofu (see notes)
  • 2 Tablespoons peanut oil (this really adds great flavor, but feel free to substitute coconut oil)
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked peppercorns
  • 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 agave, maple or Honey (honey is not vegan, but has the best flavor here)
  • 1 1/2 teaspoons Bragg Liquid Aminos or Soy Sauce
  • Garnish – 2 small sheets roasted seaweed, sliced into thin strips (optional)
  • 1 Tablespoon toasted sesame seeds

Instructions

  1. Drain and blot tofu with paper towels and cut into half-inch thick pieces. Blot again.
  2. Heat oil in a large skillet over medium heat.
  3. Add salt, pepper and smashed garlic, directly in the skillet. Swirl and cook for 1-2 minutes until the garlic is fragrant.
  4. 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.
  5. 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 for 5 minutes or desired doneness – less for green beans, use your own judgment 😉
  6. Mix the chili sauce, honey and soy sauce in a small bowl. Set aside.
  7. Cut the seaweed strips.
  8. When the tofu is done, divide among two plates.
  9. With tongs, move the garlic from the skillet, transfer the broccolini to the skillet and give it a good stir to coat.
  10. Add the toasted sesame seeds, and stir for one minute over medium heat. Divide among the plates.
  11. Drizzle the tofu with the chili sauce and top with the seaweed strands.
  12. Eat immediately.

Notes

  1.  I love Trader Joe’s Organic Sprouted Tofu, or feel free to substitute salmon or chicken, searing in the pan and finishing in the oven, adding the sauce after.
  2. If you like your tofu extra crispy, dredge in cornstarch before searing for extra crunch. 😉

Keywords: chili garlic tofu, garlic chili tofu, best tofu recipes,

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