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Spicy Broccolini with Seared Tofu and Sesame Oil (Vegetables)
This hearty vegetarian main gets its spicy-salty earthiness from chili-bean sauce, or toban djan, a common ingredient in Sichuan cooking. The brownish red sauce is sold in jars; if it’s not available, approximate the flavor by mixing 2 tablespoons red miso with 1 tablespoon Asian chili-garlic sauce. We use a sear-then-steam skillet technique to cook the Broccolini here; it builds flavor with browning but also allows the vegetable to cook up succulently crisp-tender. Serve with steamed rice.
4
Servings
Tip
Don’t use medium firm tofu, as it’s too delicate. Firm or extra-firm are the best options. After slicing the tofu, press the slices between paper towels to wick away excess moisture. Finally, when adding the tofu to the skillet, don’t simply dump it in with the marinade. Rather, lift out the slices and place them in a single layer in the pan; reserve the marinade for cooking the broccolini.
35 minutes
Ingredients
-
⅓
cup low-sodium soy sauce
-
2-3
tablespoons chili-bean sauce (toban djan, see headnote)
Directions
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01In a large bowl, stir together the soy sauce, chili-bean sauce and sesame oil. Add the tofu and toss to coat. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the neutral oil until barely smoking. Remove the tofu from the bowl and place the slices in the skillet in a single layer; reserve the marinade. Cook the tofu, turning the pieces once with tongs or a metal spatula, until well browned on both sides, about 3 minute per side. Transfer to a serving platter and wipe out the skillet.
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This was really good despite being really salty! Followed recipe exactly, using low sodium soy sauce and a mix of red miso with chili garlic sauce as my local grocery didn't have toban dijan. Any thought on why so salty or could it just be my sensitive palate?!