Crispy Tofu and Broccoli with Sesame-Peanut Pesto

16 INGREDIENTS • 8 STEPS • 1HR

Crispy Tofu and Broccoli with Sesame-Peanut Pesto

It’s incredibly delicious and satisfying, friendly enough to make any day of the week, but perhaps best suited for curling up with on the couch on a Friday night, your latest, favorite series ready to be devoured just as quickly.

Love This Recipe?

It’s incredibly delicious and satisfying, friendly enough to make any day of the week, but perhaps best suited for curling up with on the couch on a Friday night, your latest, favorite series ready to be devoured just as quickly.

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

1HR

Total Time

Ingredients

Servings

2

us / metric

Tofu and Broccoli

1 block
(12 oz)

Extra Firm Tofu

5 cups

Broccoli

2 Tbsp

Olive Oil

to taste

Salt

to taste

Ground Black Pepper

3 Tbsp

Soy Sauce

or Tamari

1 Tbsp

Corn Starch

Pesto

1 Tbsp

Sesame Seeds, toasted

or Un-Toasted Sesame Seeds

optional

4 Tbsp

Peanuts, roasted

1 1/2 Tbsp

Fresh Ginger, minced

1 clove

Small Garlic

2 Tbsp

Sesame Oil

1 Tbsp

Rice Vinegar

1/4 tsp

Granulated Sugar

or Other Sweetener

To Finish

1 bunch

Scallions, thinly sliced

3 scallions per 2 servings

to taste

Chili Garlic Sauce

or Hot Sauce

Nutrition Per Serving

VIEW ALL

Calories

478

Fat

39.8 g

Protein

13.9 g

Carbs

24.7 g

Love This Recipe?

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Cooking Instructions

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step 1

Prepare the tofu: Drain the Extra Firm Tofu (1 block) and place it on a few paper towels; place a few more towels over it. Place a heavy object—like a big frying pan—over the tofu, and let it rest for 10 minutes (and up to 30, if you have the time) to press out the excess liquid.

step 1 Prepare the tofu: Drain the Extra Firm Tofu (1 block) and place it on a few paper towels; place a few more towels over it. Place a heavy object—like a big frying pan—over the tofu, and let it rest for 10 minutes (and up to 30, if you have the time) to press out the excess liquid.

step 2

Heat the oven to 400 degrees F (200 degrees C). Line one rimmed sheet pan with parchment for the tofu, leave another one bare for the broccoli.

step 3

Prepare the Broccoli (5 cups): Trim and chop the broccoli into florets. Don't discard the stems: peel off the tough outer skin and knots, then cut the stems into half-inch rounds.

step 3 Prepare the Broccoli (5 cups): Trim and chop the broccoli into florets. Don't discard the stems: peel off the tough outer skin and knots, then cut the stems into half-inch rounds.

step 4

Drizzle Olive Oil (1 Tbsp) over the bare sheet pan, swirl it to coat, scatter the broccoli over top, drizzle with another tablespoon of Olive Oil, season generously with Salt (to taste) and Ground Black Pepper (to taste), and toss to coat with your hands. Spread into an even layer.

step 4 Drizzle Olive Oil (1 Tbsp) over the bare sheet pan, swirl it to coat, scatter the broccoli over top, drizzle with another tablespoon of Olive Oil, season generously with Salt (to taste) and Ground Black Pepper (to taste), and toss to coat with your hands. Spread into an even layer.

step 5

Remove the tofu from the towels, and cut into one-inch cubes. In a large bowl, gently toss the tofu with Olive Oil (1 Tbsp), the Soy Sauce (1 Tbsp) and the Corn Starch (1 Tbsp) until evenly coated. Spread out on the parchment-line sheet pan.

step 5 Remove the tofu from the towels, and cut into one-inch cubes. In a large bowl, gently toss the tofu with Olive Oil (1 Tbsp), the Soy Sauce (1 Tbsp) and the Corn Starch (1 Tbsp) until evenly coated. Spread out on the parchment-line sheet pan.

step 6

Cook the tofu and broccoli: Place both sheet pans in the oven and roast for 20 minutes, then toss the pieces around for even coloring and roast another 10 minutes. At this point, the tofu is usually done, which is to say golden at the edges and lightly crisp. Remove the pan from the oven.

step 6 Cook the tofu and broccoli: Place both sheet pans in the oven and roast for 20 minutes, then toss the pieces around for even coloring and roast another 10 minutes. At this point, the tofu is usually done, which is to say golden at the edges and lightly crisp. Remove the pan from the oven.

step 7

Meanwhile make the pesto: Pulse Sesame Seeds (1 Tbsp), Peanuts (4 Tbsp), Fresh Ginger (1 1/2 Tbsp), Garlic (1 clove), Soy Sauce (2 Tbsp), Sesame Oil (2 Tbsp), Rice Vinegar (1 Tbsp), Granulated Sugar (1/4 tsp) all together in a food processor until ground. Adjust the flavors to taste.

step 7 Meanwhile make the pesto: Pulse Sesame Seeds (1 Tbsp), Peanuts (4 Tbsp), Fresh Ginger (1 1/2 Tbsp), Garlic (1 clove), Soy Sauce (2 Tbsp), Sesame Oil (2 Tbsp), Rice Vinegar (1 Tbsp), Granulated Sugar (1/4 tsp) all together in a food processor until ground. Adjust the flavors to taste.

step 8

To finish: In a large bowl, combine the broccoli and tofu, and toss with some of the sauce. Garnish with the Scallion (1 bunch). Serve Chili Garlic Sauce (to taste), if using, on the side.

step 8 To finish: In a large bowl, combine the broccoli and tofu, and toss with some of the sauce. Garnish with the Scallion (1 bunch). Serve Chili Garlic Sauce (to taste), if using, on the side.

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