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new season wombok, celeriac and
daikon radish as winter rolls on
new season wombok, celeriac and
daikon radish as winter rolls on
Chili Garlic Tofu with Sesame Broccolini

Chili Garlic Tofu with Sesame Broccolini

Recipe Box:

8 –12 ounces extra firm tofu
2 Tablespoons peanut oil (this really adds great flavor, but feel free to substitute coconut or vegetable oil)
½ teaspoon salt
½ teaspoon fresh cracked peppercorns
4 smashed garlic cloves
8 ounces broccolini
1 Tablespoon Chili Garlic Sauce
2 Tablespoons Honey
1 1/2 teaspoons Soy Sauce or Tamari
Garnish – 2 small sheets roasted seaweed, sliced into thin strips (optional)
1 Tablespoon toasted sesame seeds

Drain and blot tofu with paper towels and cut into half inch thick pieces. Blot again.

Heat oil in a large skillet over medium heat.

Add salt, pepper and smashed garlic, directly in the skillet. Swirl and cook for 1-2 minutes until the garlic is fragrant.

Sear tofu until golden brown, over medium heat, about 5 minutes each side.

At the same time, fill a medium pot with ¾ inch of water, and set on the stove. 

Place a steam basket inside and layer up the broccolini. Cover with a lid and bring to a boil. Steam for 5 minutes or desired doneness.

Mix the chili sauce, honey and soy sauce in a small bowl. Set aside.

Cut the seaweed strips.

When the tofu is done, divide among two plates.

With tongs, move the garlic from the skillet, transfer the broccolini to the skillet and give it a good stir to coat.

Add the toasted sesame seeds, and stir for one minute over medium heat. Divide among the plates.

Drizzle the tofu with the chili sauce and top with the seaweed strands.

Eat immediately.

If you like your tofu extra crispy, dredge in cornstarch before searing for extra crunch.

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