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RECIPE
16 INGREDIENTS 8 STEPS 1hr

Crispy Tofu and Broccoli with Sesame-Peanut Pesto

4.5
13 Ratings
Community Pick
It’s incredibly delicious and satisfying, friendly enough to make any day of the week, but perhaps best suited for curling up with on the couch on a Friday night, your latest, favorite series ready to be devoured just as quickly.
Crispy Tofu and Broccoli with Sesame-Peanut Pesto Recipe | SideChef
It’s incredibly delicious and satisfying, friendly enough to make any day of the week, but perhaps best suited for curling up with on the couch on a Friday night, your latest, favorite series ready to be devoured just as quickly.
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
1hr
Total Time
$3.72
Cost Per Serving

Ingredients

Servings
2
US / METRIC

Tofu and Broccoli

1 block
(12 oz)
Extra Firm Tofu
5 cups
to taste
3 Tbsp
or Tamari

Pesto

1 Tbsp
Sesame Seeds , toasted
or Un-Toasted Sesame Seeds
(optional)
1/4 cup
Peanuts , roasted
1 1/2 Tbsp
1 clove
Small Garlic
2 Tbsp
Sesame Oil
1 Tbsp
Rice Vinegar
1/4 tsp
or Other Sweetener

To Finish

3
Scallions , thinly sliced
to taste
Chili Garlic Sauce
or Hot Sauce
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
629
FAT
47.8 g
PROTEIN
31.0 g
CARBS
30.9 g

Cooking Instructions

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Step 1
Prepare the tofu: Drain the Extra Firm Tofu (1 block) and place it on a few paper towels; place a few more towels over it. Place a heavy object—like a big frying pan—over the tofu, and let it rest for 10 minutes (and up to 30, if you have the time) to press out the excess liquid.
Step 2
Heat the oven to 400 degrees F (200 degrees C). Line one rimmed sheet pan with parchment for the tofu, leave another one bare for the broccoli.
Step 3
Prepare the Broccoli (5 cups) : Trim and chop the broccoli into florets. Don't discard the stems: peel off the tough outer skin and knots, then cut the stems into half-inch rounds.
Step 4
Drizzle Olive Oil (1 Tbsp) over the bare sheet pan, swirl it to coat, scatter the broccoli over top, drizzle with another tablespoon of Olive Oil, season generously with Salt (to taste) and Ground Black Pepper (to taste) , and toss to coat with your hands. Spread into an even layer.
Step 5
Remove the tofu from the towels, and cut into one-inch cubes. In a large bowl, gently toss the tofu with Olive Oil (1 Tbsp) , the Soy Sauce (1 Tbsp) and the Corn Starch (1 Tbsp) until evenly coated. Spread out on the parchment-line sheet pan.
Step 6
Cook the tofu and broccoli: Place both sheet pans in the oven and roast for 20 minutes, then toss the pieces around for even coloring and roast another 10 minutes. At this point, the tofu is usually done, which is to say golden at the edges and lightly crisp. Remove the pan from the oven.
Step 7
Meanwhile make the pesto: Pulse Sesame Seeds (1 Tbsp) , Peanuts (1/4 cup) , Fresh Ginger (1 1/2 Tbsp) , Garlic (1 clove) , Soy Sauce (2 Tbsp) , Sesame Oil (2 Tbsp) , Rice Vinegar (1 Tbsp) , Granulated Sugar (1/4 tsp) all together in a food processor until ground. Adjust the flavors to taste.
Step 8
To finish: In a large bowl, combine the broccoli and tofu, and toss with some of the sauce. Garnish with the Scallions (3) . Serve Chili Garlic Sauce (to taste) , if using, on the side.

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Nutrition Per Serving
Calories
629
% Daily Value*
Fat
47.8 g
61%
Saturated Fat
5.7 g
29%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
30.9 g
11%
Fiber
10.9 g
39%
Sugars
6.3 g
--
Protein
31.0 g
62%
Sodium
1449.1 mg
63%
Vitamin D
--
--
Calcium
492.9 mg
38%
Iron
8.8 mg
49%
Potassium
1004.8 mg
21%
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