Sweet Spicy Tofu and Broccoli
This is by far the easiest and most hands-free way to make a healthy vegetarian dinner as there’s just a bit of chopping and the oven does the rest of the work. The floral sweetness of orange marmalade is the perfect balance to chili crisp creating a ping pong of sweet sour and spicy flavors. I use mild chili crisp here, but feel free to dial it up heat-wise if you like with a spicier chili crisp variety or by adding a thinly sliced red chili or chili flake into the tofu marinade.
Serves 4-6
INGREDIENTS
1 block of extra firm tofu
2 tablespoons chili crisp, plus more for serving
2 tablespoons orange marmalade
3 tablespoons soy sauce
2 teaspoons sesame oil
3 garlic cloves, minced
1 tablespoon minced fresh ginger
3 scallions, chopped, white and green parts separated
1 head of broccoli
2 teaspoons grapeseed oil
Kosher salt and freshly ground black pepper
Toasted salted peanuts, for garnish (optional)
Steamed jasmine rice, for serving
METHOD
Preheat oven to 425F.
Slice tofu block in half lengthwise, then crosswise into 6 slices. You’ll have 12 square-ish slices. Lay tofu on a paper towel lined plate and layer several sheets of paper towel atop and gently press the water out. Repeat a few times as you prepare the other ingredients.
To a small bowl mix chili crisp, marmalade, soy sauce, sesame oil, ginger, garlic and scallion whites and mix to combine.
To a baking or casserole dish, add the tofu in a single layer, then spoon the chili crisp mixture atop, ensuring each slice gets topped with some of the mixture.
While tofu is marinating, prepare the broccoli. Slice head into somewhat bite-sized florets, then trim the stems about ½” and cut the remaining stem into approximately ¼” coins. Add to the sheet pan, season with salt and a few grinds of pepper and toss with grapeseed oil and arrange in a single layer.
Use a metal spatula to transfer the tofu to the sheet pan, ensuring the topping doesn’t fall off. Lay the tofu slabs amongst the broccoli so that everything is in a single layer and pour any remaining marinade atop the tofu slices.
Roast for 15 to 20 minutes (see note) or until broccoli is tender and charred in spots.
Garnish with reserved scallion green parts along with peanuts and serve with chili crisp and steamed jasmine rice alongside.
Note: Every oven is different, so check at the 15 minute mark for doneness. If you’re like me and like your broccoli a bit more browned (parts of the florets get crispy and so lovely) take it to 20 minutes total.
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