Chili garlic tofu with sesame broccolini

• Produce

  • 8 oz Broccolini - or substitute halved brussel sprouts
  • 4 Garlic cloves

• Refrigerated

  • 8 oz Tofu, extra firm

• Condiments

  • 1 1/2 tsp Bragg liquid aminos or soy sauce
  • 1 tbsp Chili garlic sauce
  • 2 tbsp Honey

• Baking & Spices

  • 1/2 tsp Peppercorns, fresh cracked
  • 1/2 tsp Salt
  • 1 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 2 tbsp Peanut oil

• Other

  • Garnish - 2 small sheets roasted seaweed, sliced into thin strips (optional

Found on feastingathome.com

Description

Ingredients

• 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 - or substitute halved brussel sprouts, broccoli florets, or green beans
• 1 Tablespoon Chili Garlic Sauce
• 2 Tablespoons Honey ( or agave or sugar)
• 1½ teaspoons Bragg Liquid Aminos or Soy Sauce
• Garnish - 2 small sheets roasted seaweed, sliced into thin strips (optional)
• 1 Tablespoon toasted sesame seeds
• NOTES: I love Trader Joes organic Sprouted Tofu, or feel free to substitute salmon or chicken, searing in the pan and finishing in the oven, adding the sauce after.

Directions

• 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 - less for green beans, use your own judgement 😉
• 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.
• NOTES: I love Trader Joes organic Sprouted Tofu, or feel free to substitute salmon or chicken, searing in the pan and finishing in the oven, adding the sauce after.
• If you like your tofu extra crispy, dredge in cornstarch before searing for extra crunch. 😉