Sweet Broccolini With Tofu, Sesame And Cilantro

Today I met a friend for lunch at True Food kitchen, one of my favorite restaurants that I have mentioned before.

It is owned by health and wellness expert, Dr. Andrew Weil. I am always inspired by the menu, which has plenty of tofu dishes. When I eat here I am reminded that with the right marinade, tofu can be a fragrant, crave-worthy dish.

I am trying with all my might to resist the purchase of the True Food Kitchen cookbook, because I do not need anymore recipes.  Yet...I may get weak in the knees and buckle at Christmas. Until then, I was motivated to find a tofu recipe already in my possession to prepare for dinner tonight.  Regarding my selection, Sweet Broccolini With Tofu, Sesame And Cilantro, I have to say tofu has never been so arresting. Beloved broccolini adds heft but the piece de resistance is the sweet and spicy sauce. Even if you don't care for tofu, please give this simple, flavor-rich dish a try.

Sweet Broccolini With Tofu, Sesame And Cilantro

3 T sweet soy sauce (not regular soy sauce)

4 T sambal oeleck chili paste

2 T sesame oil

250 grams firm tofu (non-gmo)

450 grams broccolini (about 1 lb)

1 T sesame seeds

1 T peanut oil

3 T cilantro leaves, chopped

Whisk the soy sauce, chili paste and sesame oil in a small bowl.

Remove tofu from packaging and remove as much liquid as possible by gently pressing it between paper towels. Cut tofu into bite size cubes or strips if you prefer. Place tofu in a non-reactive dish, add marinade and combine. Cover and refrigerate for 30 minutes.

Trim leaves and any thick stalks from the broccolini. Cut broccolini in half or in thirds to create large, bite size pieces. Place the broccolini in a large sauce pan of boiling water and blanch for 2 minutes.  Immediately drain in a colander and rinse thoroughly with cold water to prevent further cooking. Drain and leave to dry.

Scatter the sesame seeds in a small non-stick skillet over medium heat.  Cook, jiggling the skillet occasionally, until seeds become fragrant and toasted, about 5 minutes.

Place a wok or large non-stick skillet over high heat and allow to heat up well. Add the peanut oil and reduce heat to medium. Add the tofu strips (leaving marinade behind) and cook until the bottom facing sides turn golden, about 2 minutes. Flip the tofu over and allow those down facing sides to turn golden, about 2 additional minutes. Add remaining marinade to the pan plus the broccolini and stir. Add the cilantro and half the sesame seeds and stir.  Remove from heat and allow the dish to come to room temperature. Transfer to a serving platter and sprinkle remaining sesame seeds on top.

Serves 2-4.



Source:  Ottolenghi