Crispy Tofu with Charred Broccolini and Ginger-Lime Sauce
Ingredients
- 14 ouncesextra-firm tofu
- 1 poundbroccolini
- 3 tablespoonneutral oil (for cooking)
- 2lime
- 1 tablespoonfresh ginger
- 3 tablespoonsoy sauce
- 1 teaspoonhoney
- 2 clovegarlic
- 1 teaspoonsesame oil
- 1 tablespoonsesame seeds (optional garnish)
- 2 wholescallion
Prep
- 01
Drain tofu and pat dry with paper towels. Cut into 3/4-inch cubes.
- 02
Trim broccolini and halve any thick stems lengthwise.
- 03
Mince 1 tablespoon fresh ginger and 2 cloves garlic.
- 04
Slice 2 scallions on the bias, separating white and green parts.
Method
- 01
Heat 1 1/2 tablespoons neutral oil in a large skillet over medium-high heat. Once shimmering, add tofu cubes in a single layer and cook undisturbed for 4 minutes until golden. Flip and cook another 3-4 minutes until all sides are crispy. Transfer to a plate.
- 02
Add remaining 1 1/2 tablespoons oil to the same skillet. Add broccolini and cook over medium-high heat, tossing occasionally, for 6-8 minutes until tender and the tips char. Season with a pinch of salt and set aside.
- 03
Whisk together the ginger-lime sauce: 3 tablespoons soy sauce, juice from 2 limes, minced ginger, minced garlic, honey, and sesame oil in a small bowl.
- 04
Return the tofu to the skillet, pour the sauce over everything, and toss gently until coated. Warm through for 1 minute.
- 05
Transfer to a serving bowl or plates. Garnish with sliced scallions and sesame seeds if using. Serve immediately.
Spice Tips
Add a pinch of red pepper flakes or a dash of sriracha to the sauce for heat. A small piece of fresh chile added when mincing the ginger builds warmth throughout the dish.
Pressing the tofu well is key to crispiness—don't skip the drying step. The sauce doubles easily if you want extra to drizzle over rice or noodles on the side.