Roasted Chile-Garlic Broccoli & Tofu

Roasting green vegetables has been very popular for the last few years. It is not my favourite way of preparing them, but once in a while I will give it a go. It does have the advantage that most of the prep work is in advance, and very little attention is required while cooking.

It's also been a while since we have had any tofu. Since baked tofu has a chewy-crispy texture that I really like, this seemed like a good plan. This is two-thirds of that old hippie triumvirate; brown rice being the only missing element and it needn't be missing at all if that's what you make to go with this. We had quinoa and it went along very well.

This is not in any way a difficult thing to make but you must allow enough time to drain then marinate the tofu, also the baking takes some time. 

2 to 3 servings
1 hour 45 minutes - 30 minutes prep time

Press & Marinate the Tofu:
350 grams (12 ounces) extra-firm tofu
2 tablespoons tamari OR soy sauce
2 tablespoons apple cider vinegar
2 tablespoons mild vegetable oil
2 tablespoons toasted sesame oil

Slice the tofu about 1 cm thick, then into bite-sized pieces. Arrange it in a shallow sieve, and put a weight on it. Press it for about 30 minutes (over a bowl to catch the liquid).

Meanwhile, mix the remaining ingredients. Put the drained tofu into a container and pour the marinade over it. Stir gently, then marinate for about 30 minutes.

Prepare the Broccoli, Etc:
1 head (1/2 bunch) broccoli
4 to 6 shallots
1 tablespoon mild vegetable oil

While the tofu marinates, wash and trim the broccoli. Cut and break it into small florets and other bite-sized pieces. Peel the shallots and cut them in quarters. Toss them both with the oil and arrange them on one side of a large baking (cookie) tray, lined with parchment paper if you like.

Preheat the oven to 400°F.

Roast the Broccoli & Tofu:
3 to 4 tablespoons potato starch
1 or 2 cloves of garlic
1 tablespoon (to taste) chile-garlic sauce
1 tablespoon soy sauce

Drain the tofu - drizzle any unabsorbed marinade over the broccoli. Pat the tofu dry with a paper towel and put it in a sieve. Sprinkle the potato starch, a tablespoon at a time, over the tofu pieces. Shake and turn them after each spoonful to get them as evenly coated as possible. Once they all have a thin coating of starch, put them on the other half of the baking tray, spread out in a single layer.

Bake the broccoli and tofu at 400°F for 20 minutes. While they bake, peel and mince the garlic. Mix it with the chile-garlic sauce and the soy sauce.

Turn the tofu over and drizzle the prepared sauce over the broccoli. Stir and turn the broccoli gently. Return the tray to the oven and bake for a further 20 minutes.

Mix the tofu into the broccoli and serve at once, with rice or noodles (or quinoa pilaf, as I did).





Last year at this time I made Beans & Sausage with Peppers & Onions.

Posted in: Ontario Food