Sweet and Spicy Tofu Bowls with Broccoli ‘Rice’
Serves 4
Finely chopped broccoli stands in for rice in these colorful bowls of tofu seasoned with a sauce of ginger, lemon, soy sauce, and sweet Thai chili sauce. Look for extrafirm tofu and cut it into cubes. Before cooking, take a few minutes to press out the excess water between layers of paper towels. Then toss the cubes with oil, bake them until they brown, and drizzle them with the ginger sauce. To make the “rice,” pulse cut-up broccoli crowns in a food processor to form small pieces. Don't overload the food processor; best to do this in batches. Cook the broccoli rice in a skillet for a few minutes until it's tender but still bright green. These pretty, plantfriendly bowls make a fine weeknight dinner.
TOFU
1 block (1 pound) extra-firm tofu, cut into 1-inch cubes
2 cloves garlic, thinly sliced
1 piece (1½ inches) fresh ginger, peeled and sliced
1 small jalapeno or other chile pepper, seeded and sliced Grated rind and juice of 1 lemon
3 tablespoons soy sauce
3 tablespoons Thai sweet chili sauce
1 tablespoon light brown or dark brown sugar
2 teaspoons toasted sesame oil
2 tablespoons peanut oil
1. Set the oven at 450 degrees. Line a rimmed baking sheet with parchment paper.
2. On a cutting board or in a baking dish, set 2 sheets of paper towels in a stack. Spread the tofu cubes on top, and cover with 2 more paper towels. Set a heavy skillet on top; weight the cubes for 15 minutes to remove excess liquid.
3. In a food processor, pulse the garlic, ginger, and jalapeno until finely chopped. Add the lemon rind and juice, soy sauce, chili sauce, brown sugar, sesame oil, and 1 tablespoon of the peanut oil. Process until combined. Transfer to a small bowl. Don’t rinse the food processor work bowl.
4. On the parchment-lined baking sheet, mound the drained tofu. Drizzle with the remaining 1 tablespoon peanut oil and toss to coat the cubes. Spread them out on the baking sheet. Bake for 15 minutes, or until they start to brown at the edges. Remove the pan from the oven and drizzle the tofu with 2 tablespoons of the sauce. Use a large spatula to turn the cubes to coat them in the sauce. Return the tofu to the oven. Continue baking for 5 minutes, or until the cubes are golden brown. (Total cooking time is 20 minutes.)
BROCCOLI
2 large broccoli crowns
2 tablespoons peanut oil
1 bunch scallions, thinly sliced
1 large carrot, grated
½ teaspoon salt
Handful fresh cilantro leaves (for garnish)
¼ cup roasted peanuts,
chopped (for garnish)
1. Cut the broccoli crowns into 1inch pieces. Fill the bowl of a food processor about „ full with broccoli. Pulse until it is in small, rice-size pieces. Transfer to a bowl and continue to process the remaining broccoli in the same way.
2. In a large skillet over medium heat, heat the peanut oil. Add the scallions and carrot. Cook, stirring often, for 2 minutes, or until the scallions soften. Add the broccoli and salt. Cook, stirring often, for 2 to 3 minutes more, or until the broccoli is tender but still bright green. Remove from the heat and stir in about ½ cup of the sauce.
3. Divide the broccoli rice among 4 shallow bowls. Top with tofu and garnish with cilantro and peanuts. Serve the remaining sauce on the side to drizzle over the tofu.