Firecracker Tofu with Broccolini and Chili Garlic Oil
Firecracker Tofu With Broccolini and Chili Garlic Oil – wondering what to make with tofu? Try sheet pan tofu and veggies for a simple, spicy tofu recipe! A wholesome, vegetarian meal, this recipe is from Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin.
Firecracker Tofu with Broccolini and Chili Garlic Oil – wondering what to make with tofu? Try sheet pan tofu and veggies for a simple, spicy tofu recipe! This recipe is from Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin. Serve it with rice for a delicious vegetarian meal!
By now, you know that my family has followed a convoluted, but not unusual, journey with food. Most omnivores do. For a while, I was cooking mainly pescatarian dishes. This was followed by an extended stint embracing vegan cooking. Since then, the boys in the family have returned to their omnivorous ways, my daughter is still firmly pescetarian, and I straddle the divide by eating mostly plant-forward.
Because of this, my daughter and I are usually the ones wondering what to make with tofu — it is a staple in our fridge, but I am always looking for something new and delicious to try.
With a similar cooking style and love for veggies, I was excited to meet and interview Bri Beaudoin on the podcast to discuss her newly released cookbook. Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone (affiliate link) takes Bri’s classic comfort food translated for the vegetarian palate and updates them in her book, including Evergreen Kitchen audience favorites such as Mushroom Stroganoff.
Her Firecracker Tofu with Broccolini and Chili Garlic Oil caught my eye. Crispy tofu? Check. Roasted broccolini? Check. Spicy chili garlic oil. Check again! I knew it was a must-try.
How to Make Firecracker Tofu with Broccolini and Chili Garlic Oil
There are three main things I adore about this spicy tofu recipe:
- Sheet-pan tofu and veggies mean the oven does most of the heavy lifting, while sheet pan cooking entails minimal clean-up!
- Crispy tofu gets its crunch from not only baking, but from the sizzle of homemade garlic chili oil, and the crunch of toasted sesame seeds.
- It shares how to make chili oil — very simple, it turns out! However, in a pinch, I see nothing wrong with substituting with a good quality store-bought garlic chili oil, to save on prep time.
The process couldn’t be simpler. Season the tofu with tamari (or your favorite soy sauce), coat with grapeseed oil and cornstarch (the key to getting the tofu nice and crisp), scatter on a baking sheet, and pop it into the oven.
While the tofu cooks, simply whisk together the ingredients for the chili garlic oil and let it join the tofu in the oven. You could also heat the oil on the stovetop if you wish.
The broccolini gets a simple toss in grapeseed oil and a sprinkling of flaky sea salt and also roasts in the oven, bringing out that mellow, sweet flavor!
And that’s it! Toss the chili oil over the tofu, adding extra sizzle and crispiness, and serve with fluffy jasmine rice.
Listen to the Podcast with Bri Beaudoin
For more veggie inspiration and to learn more about ways to make vegetarian cooking delicious, be sure to check out my interview with Bri Beaudoin in Episode 56 of the Kitchen Confidante Podcast!
More Tofu Recipes
Disclosure: I was sent a copy of Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone to review for the Kitchen Confidante Podcast Episode 56 with Bri Beaudoin. All opinions are, of course, my own. There may be affiliate links in the post, see my Disclosure page to learn more.
Firecracker Tofu With Broccolini and Chili Garlic Oil
- 16 oz extra-firm tofu (454g) patted dry and cut into ½-inch (1cm) cubes
- 2 tablespoons tamari
- 7 tablespoons grapeseed oil divided
- 4 teaspoons cornstarch
- 6 garlic cloves finely grated
- 1 tablespoon toasted sesame seeds
- 1 to 2 teaspoons red pepper flakes
- 1½ teaspoons fine sea salt divided
- 2 bunches broccolini 1 lb / 454g, trimmed
- 2 scallions thinly sliced, for garnish
- Flaky sea salt for garnish
- Cooked jasmine rice for serving
- Lime wedges for serving
Preheat the oven:
- Place the oven racks in the upper and lower thirds of the oven and preheat to 425°F (220°C). Line 2 large baking sheets with parchment paper.
Bake the tofu:
- Scatter the tofu on one of the prepared baking sheets. Drizzle the tamari over the tofu, and using your fingers, toss until most of the tamari is absorbed. Drizzle 1 tablespoon of the grapeseed oil over the tofu and toss to coat. Sprinkle the cornstarch over the tofu and toss to coat. Spread the tofu in an even layer, then bake on the lower rack for 15 minutes until the tofu is lightly golden but not yet crispy.
Mix the chili garlic oil:
- In a small oven-safe glass container, combine 5 tablespoons of the grapeseed oil, garlic, sesame seeds, red pepper flakes, and ¼ teaspoon of salt.
Flip the tofu and heat the oil:
- Once the tofu has baked for 15 minutes, flip the cubes. Place the container of chili garlic oil onto the same baking sheet and bake on the lower rack until the tofu is golden brown and crispy around the edges and the oil is lightly bubbling, about 15 minutes.
Bake the broccolini:
- Scatter the broccolini on the second baking sheet. Drizzle the remaining 1 tablespoon of grapeseed oil over the broccolini and toss to coat. Sprinkle with the remaining ¼ teaspoon salt. Bake on the upper rack until the broccolini is bright green and tender, 8 to 10 minutes.
- Drizzle 2 tablespoons of the chili garlic oil over the tofu (careful, the bowl is hot!). Using a flexible spatula, toss the tofu until evenly coated in the oil. Combine the coated tofu and broccolini on a serving platter. Garnish with scallions and flaky salt. Serve with rice, lime wedges, and the remaining chili garlic oil for drizzling.