Crispy Tofu and Broccoli with Sesame-Peanut Pesto
Ingredients
Tofu and Broccoli
-
1
block
firm or extra-firm tofu (12- to 15-oz)
-
1
pound
broccoli
-
3
tablespoons
olive oil
-
to taste
salt
-
to taste
pepper
-
1
tablespoon
soy sauce or tamari
-
1
tablespoon
cornstarch
Pesto
-
1
tablespoon
toasted sesame seeds
-
¼
cup
roasted peanuts
-
1½
teaspoons
minced fresh ginger
-
1
small
garlic clove
-
2
tablespoons
soy sauce
-
2
tablespoons
sesame oil
-
1
tablespoon
rice vinegar
-
¼
teaspoon
sugar or other sweetener
To Finish
-
3
scallions
thinly sliced
-
to taste
chili-garlic or other hot sauce
Instructions
- Drain the tofu and press it with paper towels and a heavy object for 10 to 30 minutes.
- Preheat the oven to 400ºF and prepare two sheet pans, one lined with parchment for the tofu.
- Chop the broccoli into florets and slice the stems into rounds, then season with oil, salt, and pepper on the bare sheet pan.
- Cut the tofu into 1-inch cubes and toss with oil, soy sauce, and cornstarch, then spread on the parchment-lined sheet pan.
- Roast both pans in the oven for 20 minutes, then toss and roast for an additional 10 minutes, checking the broccoli for doneness.
- While the tofu and broccoli roast, pulse the pesto ingredients in a food processor until ground, adjusting flavors as needed.
- Combine the roasted tofu and broccoli in a large bowl, toss with the pesto, and garnish with scallions and hot sauce.
Nutrition Facts (estimated)
Servings
2
Calories
400
Total fat
25g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
0mg
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