Crispy Tofu and Broccoli Sheet Pan with Chile-peanut Oil
Serves 2
1 14-ounce block extra-firm tofu
1 medium yellow onion
1 broccoli crown, trimmed and cut into florets Kosher salt
1⁄3 cup plus
2 tablespoons safflower or other neutral oil
1-2 tablespoons crushed red pepper
1⁄4 cup unsalted peanuts, chopped
2 garlic cloves, chopped
2 tablespoons sesame seeds Lime, for serving
Jasmine rice, for serving
▪ Slice the tofu into six even slices, and each slice in half to make 12 2-inch-by-3-inch pieces. Place the pieces on a baking sheet, top with another baking sheet and set a few books (or something heavy) on top to press and drain the tofu. Let it drain for 15 to 20 minutes.
▪ Heat the oven to 375 degrees. Line a large baking sheet with parchment paper.
▪ Trim the onion, slice in half, and cut into ¼-inch thick slices. Cut each broccoli floret in half. Place in a large bowl and set aside.
▪ In a small skillet, warm 1⁄4 cup oil over low heat. Add the crushed chiles and let simmer gently for 10 minutes. Add the peanuts, garlic, and sesame seeds and stir, cooking until everything turns golden brown, 2 minutes. Remove from heat and scrape into a small bowl. Season with 1⁄2 teaspoon of salt. This can also be made ahead and kept refrigerated.
▪ Add the pressed tofu to the bowl with the broccoli and onion and toss with 2 tablespoons oil (and add a bit more if needed to evenly and lightly coat.) Season with a few pinches of kosher salt. Spread out on the prepared baking sheet and roast on the bottom rack of the oven for 10 minutes. Carefully flip the tofu and roast for another 10 minutes.
▪ To serve, scoop rice into a bowl, top with the tofu and broccoli, squeeze a wedge of lime over all, and drizzle with the chile-peanut oil.
▪ Note: Any leftover oil will keep in a tightly covered glass container, for two weeks.