This hearty vegetarian main (recipe courtesy of Milk Street) gets its spicy-salty earthiness from chili-bean sauce, or toban djan, a common ingredient in Sichuan cooking. The brownish red sauce is sold in jars; if it’s not available, approximate the flavor by mixing 2 tablespoons red miso with 1 tablespoon Asian chili-garlic sauce.
A sear-then-steam skillet technique is used to cook the broccolini; it builds flavor with browning but also allows the vegetable to cook up succulently crisp-tender. Serve with steamed rice and optional garnish of toasted sesame seeds and/or chili oil. So very simple.
Don’t use medium firm tofu, as it’s too delicate. Firm or extra-firm are the best options. After slicing the tofu, press the slices between paper towels to wick away excess moisture. To maximize moisture removal, we put the block of tofu on a moated cutting board, topped by a smaller cutting board with a large heavy cast-iron skillet resting atop that. The more moisture removal, the crisper the tofu slices will become.
Finally, when adding the tofu to the skillet, don’t simply dump it in with the marinade. Rather, lift out the slices and place them in a single layer in the pan; reserve the marinade for cooking the broccolini.
Spicy Broccolini with Seared Tofu and Sesame Oil
Ingredients
- 1/3 cup low-sodium soy sauce
- 2-3 Tbsp. chili-bean sauce (toban djan, see headnote)
- 2 Tbsp. toasted sesame oil
- 14 oz. container firm or extra-firm tofu, drained, halved lengthwise, cut crosswise into ½-inch-thick slices and pressed dry
- 3 Tbsp. grapeseed or other neutral oil
- 1 lb. Broccolini, trimmed and cut into 1- to 2-inch pieces
- 1/3 cup lightly packed fresh cilantro
- Toasted sesame seeds, to serve
- chili oil (optional)
Directions
- In a large bowl, stir together the soy sauce, chili-bean sauce and sesame oil. Add the tofu and toss to coat. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the neutral oil until barely smoking. Remove the tofu from the bowl and place the slices in the skillet in a single layer; reserve the marinade.
- Cook the tofu, turning the pieces once with tongs or a metal spatula, until well browned on both sides, about 3 minute per side. Transfer to a serving platter and wipe out the skillet.
- In the same skillet over medium-high, heat the remaining 2 tablespoons neutral oil until shimmering. Add the broccolini and cook, stirring occasionally, until beginning to char, 3 to 4 minutes. Stir in ¼ cup water and the reserved marinade, then immediately cover and reduce to low. Cook, stirring once or twice, until the broccolini is tender-crisp and the sauce is slightly thickened, about 4 minutes.
- Transfer the broccolini with sauce onto the tofu and sprinkle with the cilantro.
Recipe by Calvin Cox for Milk Street
Accounting for Taste 