Bri Beaudoin’s Firecracker Tofu with Broccolini and Chili Garlic Oil
22
- Prep Time20 min
- Total Time35 min
- Makes4 servings
Photography by Anguel Dimov; Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the publisher. All rights reserved.
Some of my favourite food memories are of being at my Grandma Popo’s house. She’d pour sizzling hot oil over bowls of rice—the crackling sounds and intoxicating smell of oil, flavoured with whatever she was into that day, always worked its magic. This recipe uses the heat of the oven to steep the oil with plenty of garlic and red pepper flakes, while the tofu and broccolini bake alongside.—Bri Beaudoin
Ingredients
16 oz extra-firm tofu, patted dry and cut into 1/2-in. cubes
2 tbsp tamari
7 tbsp grapeseed oil, divided
4 tsp cornstarch
6 garlic cloves, finely grated
1 tbsp toasted sesame seeds
1 to 2 tsp red pepper flakes
1/2 tsp fine sea salt
2 bunches broccolini, trimmed
2 scallions, thinly sliced, for garnish
flaky sea salt, for garnish
cooked jasmine rice, to serve
lime wedges
Instructions
Place the oven racks in the upper and lower thirds of the oven and preheat to 425°F (220°C). Line 2 large baking sheets with parchment paper.
Scatter the tofu on one of the prepared baking sheets. Drizzle the tamari over the tofu and, using your fingers, toss until most of the tamari is absorbed. Drizzle 1 tbsp grapeseed oil over the tofu and toss to coat. Sprinkle the cornstarch over the tofu and toss to coat. Spread the tofu in an even layer, then bake on the lower rack for 15 min, until the tofu is golden but not yet crispy.
In a small oven-safe glass container, combine 5 tbsp grapeseed oil, garlic, sesame seeds, red pepper flakes and 1⁄4 tsp salt.
Once the tofu has baked for 15 min, flip the cubes. Place the container of chili garlic oil onto the same baking sheet and bake on the lower rack until the tofu is golden brown and crispy around the edges and the oil is lightly bubbling, about 15 minutes.
Scatter the broccolini on the second baking sheet. Drizzle the remaining 1 tbsp grapeseed oil over the broccolini and toss to coat. Sprinkle with the remaining 1⁄4 tsp salt. Bake on the upper rack until the broccolini is bright green and tender, 8 to 10 min.
Drizzle 2 tbsp chili garlic oil over the tofu (careful: the bowl is hot!). Using a flexible spatula, toss the tofu until evenly coated in the oil. Combine the coated tofu and broccolini on a serving platter. Garnish with scallions and flaky sea salt. Serve with rice, lime wedges and the remaining chili garlic oil for drizzling.
This recipe is excerpted from Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin.
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