Sesame Tofu & Broccoli

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place tofu on a plate lined with 3 layers of paper towels. Cover with another 3 layers of paper towels. Place a heavy can or skillet on top of tofu to press moisture out. Let sit, pouring of excess water and replacing towels as they get soaked, 30 to 45 minutes.

Step 2

Preheat oven to 425°. Cut broccoli into florets. Thinly slice scallions; separate green and white parts. Into a medium bowl, grate ginger and garlic. Add white scallion parts, broth, soy sauce, maple syrup, chili crisp, vinegar, sesame oil, and 1 tbs. cornstarch; whisk to combine.

Step 3

Break tofu into 1 inch pieces. Transfer into a large bowl. Add 1 tbs neutral oil; season with 1/2 tsp salt and toss to combine. Sprinkle with remaining 1/3 cup cornstarch; gently toss to coat. Spread tofu on parchment lined baking sheet. Drizzle with 2 tbs neutral oil.

Step 4

Roast tofu, turning halfway through, until light brown and starting to crisp, about 25 minutes.

Step 5

When tofu has about 12 minutes left, in a large skillet over medium-high heat, heat remaining 1 tbs neutral oil. Add broccoli; season with salt. Cook, tossing, until broccoli is starting to char, 4 to 5 minutes. Transfer broccoli to plate.

Step 6

Reduce heat to medium. Whisk sauce to combine and pour into skillet. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 4 minutes. Add broccoli and tofu and toss to coat.

Step 7

Top with green scallion parts and sesame seeds.