Chef Bri Beaudoin shared her delicious recipe for Firecracker Tofu with Broccolini and Chili Garlic Oil. Enjoy!
Firecracker Tofu with Broccolini and Chili Garlic Oil
– 16 oz (454g) extra-firm tofu, patted dry and cut into ½-inch (1 cm) cubes
– 2 tablespoons tamari
– 7 tablespoons grapeseed oil, divided
– 4 teaspoons cornstarch
– 6 garlic cloves, finely grated
– 1 tablespoon toasted sesame seeds
– 1 to 2 teaspoons red pepper flakes
– ½ teaspoon fine sea salt, divided
– 2 bunches (1 lb / 454g total) broccolini, trimmed
– 2 scallions, thinly sliced, for garnish
– Flaky sea salt, for garnish
– Cooked jasmine rice, for serving
– Lime wedges
1. Preheat the oven: 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.
2. Bake the tofu: 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 tablespoon of the 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 minutes, until the tofu is lightly golden but not yet crispy.
3. Mix the chili garlic oil: In a small oven-safe glass container 2, combine 5 tablespoons of the grapeseed oil, garlic, sesame seeds, red pepper flakes, and ¼ teaspoon of the salt.
4. Flip the tofu and heat the oil: Once the tofu has baked for 15 minutes, 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 for about 15 minutes.
5. Meanwhile, bake the broccolini: Scatter the broccolini on the second baking sheet. Drizzle the remaining 1 tablespoon grapeseed oil over the broccolini and toss to coat. Sprinkle with the remaining ¼ teaspoon salt. Bake on the upper rack until the broccolini is bright green and tender, 8 to 10 minutes.
6. Assemble: Drizzle 2 tablespoons of the 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 salt. Serve with rice, lime wedges, and the remaining chili garlic oil for drizzling.
October 28 marks the release of Evergreen Kitchen, the highly-anticipated first cookbook from recipe developer, certified nutritionist, and food stylist, Bri Beaudoin. As the creator and chef behind the hugely popular blog by the same name, Bri has packed her first cookbook with 110 delicious recipes that will feed everyone from the most seasoned vegetarian to those curiously testing the waters.
While we all know that a home-cooked meal is the best for our budgets and our health, the idea of cooking dinner on weeknights can feel like a chore. With so many of us eating more veggie-forward meals, it’s no wonder busy home cooks are craving tasty vegetarian recipes that everyone at the dinner table will love.