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Here is one of your favorite ways to prepare tofu for dinner. Sesame broccoli with garlic chili tofu , super flavorful, healthy and it’s really fast, like 15 minutes fast.

The tofu is seared in oil infused with whole garlic cloves. It’s topped with a flavorful sweet & spicy sauce made with molasse(or maple shrup, chili sauce and soy sauce. While the tofu is searing, the broccolini is steaming.
The whole meal literally takes 15 minutes to make, and once it’s done you have a vegan, gluten-free dinner that is also very economical.

Blot it dry with paper towels, pressing down gently, tofu to release more water.

Cut it tofu into any shape, about ½ inch to ¾ inch thick. Blot again!

Ingredients

• 8 –12 ounces extra firm tofu
• 2 Tablespoons peanut oil (this really adds great flavor, but feel free to substitute coconut or vegetable oil)
• ½ teaspoon salt
• ½ teaspoon fresh cracked peppercorns
• 4 smashed garlic cloves
• 8 ounces broccolini – or substitute halved brussel sprouts, broccoli florets, or green beans
• 1 tablespoon Chili Garlic Sauce
• 2 tablespoons molasse or agave shyrup
• 1 1/2 teaspoons  soy sauce
• Garnish – 2 small sheets roasted seaweed, sliced into thin strips (optional)
• 1 tablespoon toasted sesame seeds

Instructions

1. Drain and blot tofu with paper towels and cut into half inch thick pieces. Blot again.
2. Heat oil in a large skillet over medium heat.
3. Add salt, pepper and smashed garlic, directly in the skillet. Swirl and cook for 1-2 minutes until the garlic is fragrant.
4. Sear tofu until golden brown, over medium heat, about 5 minutes each side.
5. 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
6. Mix the chili sauce, molasse or agave shyrup and soy sauce in a small bowl. Set aside.
7. Cut the seaweed strips.
8. When the tofu is done, divide among two plates.
9. With tongs, move the garlic from the skillet, transfer the broccolini to the skillet and give it a good stir to coat.
10. Add the toasted sesame seeds, and stir for one minute over medium heat. Divide among the plates.
11. Drizzle the tofu with the chili sauce and top with the seaweed strands.
12. Serve and eat immediately.