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! Recipe reprinted with permission from Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin (Penguin Canada, 2022).
16ozextra-firm tofu(454g) patted dry and cut into ½-inch (1cm) cubes
2tablespoonstamari
7tablespoonsgrapeseed oildivided
4teaspoonscornstarch
6garlic clovesfinely grated
1tablespoontoasted sesame seeds
1 to 2teaspoonsred pepper flakes
1½teaspoonsfine sea saltdivided
2bunchesbroccolini1 lb / 454g, trimmed
2scallionsthinly sliced, for garnish
Flaky sea saltfor garnish
Cooked jasmine ricefor serving
Lime wedgesfor serving
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Instructions
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.
Assemble:
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.