chili garlic tofu with sesame broccolini

A quick and simple 15 minute dinner that is vegan and gluten free. Feel free to substitute salmon or chicken breast.
chili garlic tofu with sesame broccolini


  1. 8 -12 ounces extra firm tofu
  2. 2 Tablespoons peanut oil (this really adds great flavor, but feel free to substitute coconut or vegetable oil)
  3. ½ teaspoon salt
  4. ½ teaspoon fresh cracked peppercorns
  5. 4 smashed garlic cloves
  6. 8 ounces broccolini – or substitute halved brussel sprouts, broccoli florets, or green beans
  7. 1 Tablespoon Chili Garlic Sauce
  8. 2 Tablespoons Honey ( or agave or sugar)
  9. 1 1/2 teaspoons Bragg Liquid Aminos or Soy Sauce
  10. Garnish – 2 small sheets roasted seaweed, sliced into thin strips (optional)
  11. 1 Tablespoon toasted sesame seeds


  • Drain and blot tofu with paper towels and cut into half inch thick pieces. Blot again.
  • Heat oil in a large skillet over medium heat.
  • Add salt, pepper and smashed garlic, directly in the skillet. Swirl and cook for 1-2 minutes until the garlic is fragrant.
  • Sear tofu until golden brown, over medium heat, about 5 minutes each side.
  • At the same time, fill a medium pot with ¾ inch of water, and set on the stove. Place a steam basket inside and layer up the broccolini. Cover with a lid and bring to a boil. Steam for 5 minutes or desired doneness – less for green beans, use your own judgement 😉
  • Mix the chili sauce, honey and soy sauce in a small bowl. Set aside.
  • Cut the seaweed strips.
  • When the tofu is done, divide among two plates.

full reading :