Crispy Tofu with Chili Oil and Charred Broccolini
Ingredients
- 14 ouncesfirm tofu
- ·broccolini
- 4 clovesgarlic
- 3 tablespoonsneutral oil
- 2 tablespoonschili oil
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- ½ teaspoonsesame oil
- ¼ teaspoonred pepper flakes
- 2 tablespoonscornstarch
- ·salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Trim the broccolini stems, halving any thick florets.
Method
- 01
Pat the tofu dry with paper towels, then cut into 3/4-inch cubes. Toss gently in a bowl with 2 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 02
Heat 3 tablespoons neutral oil in a large skillet over medium-high heat. Working in batches, cook the tofu cubes 3 to 4 minutes per side until deeply golden and crispy. Transfer to a plate.
- 03
In the same skillet, add the broccolini in a single layer and cook undisturbed for 3 minutes until charred on the bottom. Stir and cook 2 more minutes until tender-crisp.
- 04
Return the tofu to the skillet. Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes. Pour over the tofu and vegetables, tossing gently to coat.
- 05
Drizzle with 2 tablespoons chili oil, toss once more, and serve immediately with rice or noodles.
Spice Tips
For more heat, increase chili oil to 3 tablespoons or add a pinch of cayenne pepper to the cornstarch coating. For deeper flavor, stir in 1 teaspoon grated ginger or a squeeze of lime juice at the end. If you prefer gentle spice, reduce the red pepper flakes and use a milder chili oil.
Press the tofu between two plates with a weight (a cast-iron skillet or canned goods) for 15 minutes before cooking to remove excess moisture — this is key for crispiness. Chili oil varies in heat; start with 1 tablespoon and add more to taste. Any leafy green works in place of broccolini.