Broccolini & Crispy Tofu Recipe
Honey Glazed Tofu, Ginger Broccoli Purée, Roasted Red Peppers, Toasted Sunflower Seeds
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Ingredients
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Tofu Preparation
Ginger Broccoli Purée
Roasted Red Peppers
Garnish
Method
Tofu Preparation
- 1
Prepare the Tofu
Press the tofu to remove excess moisture. Cut the tofu into cubes.
- 2
Marinate the Tofu
In a mixing bowl, combine honey, soy sauce, and cornstarch. Add the tofu cubes and toss to coat. Let marinate for at least 20 minutes.
- 3
Cook the Tofu
In a frying pan, heat vegetable oil over medium heat. Add the marinated tofu and cook until golden brown and crispy on all sides, about 10-15 minutes. Remove from heat and set aside.
Ginger Broccoli Purée
- 4
Prepare the Broccolini
Trim the ends of the broccolini and rinse under cold water.
- 5
Cook the Broccolini
In a pot, bring vegetable broth to a boil. Add broccolini and cook until tender, about 4-5 minutes. Remove broccolini and set aside, reserving the broth.
- 6
Make the Purée
In a blender, combine cooked broccolini, grated ginger, minced garlic, and olive oil. Blend until smooth, adding reserved broth as needed to reach desired consistency. Season with salt.
Roasted Red Peppers
- 7
Prepare the Peppers
Preheat the oven to 400°F (200°C). Wash and cut the red bell peppers in half, removing seeds.
- 8
Roast the Peppers
Place pepper halves on a baking sheet, drizzle with olive oil and sprinkle with salt. Roast in the oven for 25-30 minutes until skins are blistered and slightly charred. Remove from oven and let cool.
- 9
Peel the Peppers
Once cool, peel the skins off the roasted peppers and slice into strips.
Assembly
- 10
Plate the Dish
On a plate, spread a generous amount of ginger broccoli purée. Top with crispy tofu and roasted red pepper strips. Garnish with toasted sunflower seeds.