Crispy Tofu & Broccoli with Sesame-Peanut Pesto
The title is long but the recipe is pretty straight-forward. Although, unlike me, you should make sure that you have on hand all of the ingredients mentioned in the heading–thank you friend/neighbor Tiffany for coming to my rescue with the peanuts!
Deb Perlman’s Crispy Tofu and Broccoli with Sesame-Peanut Pesto from Smitten Kitchen Everyday is a sheet pan supper that gets tossed in a chunky food processor sauce. The tofu and vegetables are roasted to an appealing crispness but it’s the sauce that makes it. Super flavorful, rich and satisfying. I served the dish over brown rice but that is certainly not necessary. Your call. The recipe below is doubled from the original to serve 4-5 people. Of course, you can halve it for two but I say go big and have some leftovers if you happen to be so lucky. We had none. Enjoy!
Crispy Tofu and Broccoli with Sesame-Peanut Pesto
Ingredients
For the Tofu and Broccoli
- 2 blocks firm or extra firm tofu
- 2 pounds broccoli
- 6 Tbls olive oil divided
- salt and pepper to taste
- 2 Tbls soy sauce or tamari
- 2 Tbls corn starch
For the pesto
- 2 Tbls toasted (or not) sesame seeds
- 1/2 c roasted peanuts salted are fine
- 1 Tbls fresh ginger
- 1 medium garlic clove
- 1/4 c soy sauce or tamari
- 1/4 c sesame oil
- 2 Tbls rice vinegar
- 1/2 tsp sugar
To finish
- 3 scallions thinly sliced
- sriracha, chili garlic or other hot sauce if desired
- steamed rice optional
Instructions
- Prepare the tofu: Drain the tofu, and place it on a few paper towels; place a few more towels over it. Place a heavy object—like a big frying pan—over the tofu, and let it rest for 10 minutes (and up to 30 , if you have the time) to press out the excess liquid.
- Heat the oven to 400ºF. Line one rimmed sheet pan with parchment or a silpat sheet (for the tofu); leave another one bare (for the broccoli).
- Prepare the broccoli: Trim and chop the broccoli into florets. Don’t discard the stems (they are so good!): peel off the tough outer skin and knots, then cut the stems into 1/2-inch rounds. Drizzle 1 tablespoon of the oil over the bare sheet pan, swirl it to coat, scatter the broccoli over top, drizzle with another tablespoon of oil, season generously with salt and pepper, and toss to coat with your hands. Spread into an even layer.
- Remove the tofu from the towels, and cut into 1-inch cubes. In a large bowl, gently toss the tofu with the remaining tablespoon of oil, the soy sauce, and the cornstarch until evenly coated. Spread out on the parchment-line sheet pan.
- Cook the tofu and broccoli: Place both sheet pans in the oven and roast for 20 minutes, then toss the pieces around for even coloring and roast another 10 minutes. At this point, the tofu is usually done, which is to say golden at the edges and lightly crisp. Remove the pan from the oven. If necessary, roast the broccoli for another 10 minutes to get an extra char on it (I didnt need to).
- Meanwhile make the pesto: Pulse all of the ingredients together in a food processor until ground. Adjust the flavors to taste. If the sauce is super thick, you can thin it with some water.
- To finish: In a large bowl, combine the broccoli and tofu, and toss with some of the sauce. Garnish with the scallions. Serve extra sauce and hot sauce, if using, on the side, and over steamed rice, if desired.
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