Crispy Tofu & Charred Broccolini with Chili Oil
Ingredients
- 1 block (14 oz)extra-firm tofu (pressed)
- 1 poundbroccolini
- 4 clovesgarlic
- ½ teaspoonred pepper flakes
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonmaple syrup
- 4 tablespoonneutral oil
- 1 tablespoonsesame oil
- 1 wholelime
- 2 wholescallions
- 1 tablespoonsesame seeds
Prep
- 01
Press tofu block in a towel under a weighted plate for 10 minutes.
- 02
Cut pressed tofu into ¾-inch cubes.
- 03
Trim broccolini and cut into 2-inch pieces.
- 04
Mince 4 cloves garlic.
- 05
Slice 2 scallions on a bias.
Method
- 01
Press tofu: wrap the block in a clean kitchen towel and place on a plate. Set another plate on top with a heavy object (canned goods work). Let sit 10 minutes.
- 02
While tofu presses, cut into ¾-inch cubes. Trim broccolini and cut into 2-inch pieces. Mince garlic.
- 03
In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and sesame oil. Set aside.
- 04
Heat 2 tablespoons neutral oil in a large skillet over medium-high heat. Once shimmering, add tofu cubes in a single layer. Cook 4–5 minutes without stirring until golden, then flip pieces and cook another 3–4 minutes until crispy on a second side. Transfer to a plate.
- 05
Add remaining 2 tablespoons oil to the skillet. Add broccolini in a single layer and don't move it for 3 minutes, letting it char. Stir, cook 2 more minutes until tender-crisp.
- 06
Push broccolini to the side. Add minced garlic and red pepper flakes to the empty space, cook 30 seconds until fragrant.
- 07
Return tofu to the pan, pour the sauce over everything, and toss gently for 1 minute until coated and warm.
- 08
Squeeze lime juice over the top, scatter scallions and sesame seeds, and serve immediately.
Spice Tips
For gentle heat, the ½ teaspoon red pepper flakes is mild — feel free to add more to taste. For serious kick, double the pepper flakes or add a ¼ teaspoon of cayenne pepper. A pinch of white pepper adds a sharper bite if you want complexity without extra heat.