Broccolini with tofu, sesame and coriander

adapted from Ottolenghi: The Cookbook.  The original version of this recipe can be seen at this link.

  • 1 lb. firm tofu, cut into 1/2″ cubes
  • 6 tbsp. tamari
  • 8 tbsp. garlic chilli sauce
  • 4 tbsp. sesame oil
  • 2 bunches broccolini or rapini, coarsely choppe
  • 1 tbsp. sesame seed
  • 1 tbsp. peanut oil
  • 3 tbsp. cilantro
  1. Marinate the tofu in a mix of the tamari, chili paste, and sesame oil.
  2. Blanch the broccolini for 2 minutes. Drain and run at once under a cold tap to stop further cooking.
  3. Toast the sesame seeds over a medium heat for about 5 minutes.
  4. Lift the tofu from the marinade and fry the pieces in a wok until they are lightly browned on all sides.
  5. Add the remaining marinade to the pan, plus the cooked broccolini.  Stir gently together.
  6. Remove from heat, stir in the cilantro and sesame seed, and allow to come to room temperature before serving.
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2 thoughts on “Broccolini with tofu, sesame and coriander

  1. Pingback: Clark and Peterson

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