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How this works
Servings: 4
Ingredients
- 16 oz extra-firm tofu, patted dry and cut into 1/2-inchcubes
- 2 Tbsp tamari
- 7 Tbsp grapeseed oil, divided
- 4 tsp cornstarch
- 6 garlic cloves, finely grated
- 1 Tbsp toasted sesame seeds
- 1 to 2 tsp red pepper flakes
- 1 1/2 tsp fine sea salt, divided
- 2 bunches (1 lb) broccolini, trimmed
- 2 scallions, thinly sliced, for garnish
- Flaky sea salt, for garnish
- Cooked jasmine rice, for serving
- Lime wedges
Instructions
- Place oven racks in the upper and lower thirds of the oven and preheat to 425 F. Line 2 large baking sheets with parchment paper.
- Scatter tofu on one of the prepared baking sheets. Drizzle tamari over tofu, and using your fingers, toss until most of the tamari is absorbed. Drizzle 1 tablespoon of grapeseed oil over tofu and toss to coat. Sprinkle cornstarch over tofu and toss to coat. Spread tofu in an even layer, then bake on lower rack for 15 minutes, until tofu is light golden but not yet crispy.
- In small oven-safe glass container, combine 5 tablespoons of grapeseed oil, garlic, sesame seeds, red pepper flakes, and 1/4 teaspoon of salt. If you don’t have an oven-safe dish, you can combine the ingredients in a small saucepan and heat on the stovetop over low heat until fragrant and small bubbles appear in the oil, 5 to 10 minutes.
- Once tofu has baked for 15 minutes, flip the cubes. Place the container of chili garlic oil onto same baking sheet and bake on lower rack until tofu is golden brown and crispy around the edges and oil is lightly bubbling, about 15 minutes.
- Scatter the broccolini on second baking sheet. Drizzle remaining 1 tablespoon grapeseed oil over broccolini and toss to coat. Sprinkle with remaining 1/4 teaspoon salt. Bake on the upper rack until broccolini is bright green and tender, 8 to 10 minutes.
- Drizzle 2 tablespoons of chili garlic oil over the tofu (careful, the bowl is hot!). Using flexible spatula, toss tofu until evenly coated in oil. Combine coated tofu and broccolini on a serving platter. Garnish with scallions and flaky salt. Serve with rice, lime wedges, and remaining chili garlic oil for drizzling.
Notes
Excerpted from Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin. Copyright © 2022 Bri Beaudoin. Photography by Anguel Dimov. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
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