Garlic Chili Tofu with Sesame Broccolini
Ingredients
The tofu and oil
-
8–12
ounces
extra-firm tofu
-
2
Tablespoons
peanut oil
-
½
teaspoon
salt
-
½
teaspoon
freshly cracked peppercorns
-
4
cloves
smashed garlic
The vegetables
The sauce
-
1
Tablespoon
Chili Garlic paste or Sambal Olek
-
2
Tablespoons
agave, maple or honey
-
1½
teaspoons
Bragg Liquid Aminos or Soy Sauce
Garnish
-
2
small sheets
roasted seaweed
-
1
Tablespoon
toasted sesame seeds
Instructions
- Drain and blot the tofu, then cut it into ¾ inch thick slices and blot again.
- Heat the peanut oil in a skillet over medium heat.
- Add salt, pepper, and smashed garlic to the skillet and cook until fragrant.
- Sear the tofu until golden brown, about 5 minutes on each side without moving it.
- While the tofu is cooking, steam the broccolini in a pot with a steamer basket for about 5 minutes.
- Mix the chili sauce, honey, and soy sauce in a small bowl and set aside.
- Once the tofu is done, divide it between two plates.
- Remove the garlic from the skillet, add the broccolini, and toss to coat with sesame seeds.
- Divide the broccolini between the plates and drizzle the tofu with the chili sauce, topping with seaweed.
Nutrition Facts (estimated)
Servings
2
Calories
358
Total fat
22.8g
Total carbohydrates
31.1g
Total protein
14.5g
Sodium
1034.5mg
Cholesterol
0mg
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