3.1.10 Sesame Broccolini & Tofu
All I have to say is thank god February is over. That was one trying month and I am glad to put those 28 days in the past. On to better things, like the possibility of spring in the not-so-distant future, and simple tofu dishes.
I was out to dinner with friends last week, we got talking about food and I mentioned that everything I have been cooking (and posting) recently has been very simple. In part it has to do with life getting in the way and in part because of the season. At the end of the day when I arrive home, it is dark and cold and the blankets on my bed are calling more than the kitchen. This will change with daylight savings and increase even more when my CSA starts again this spring, but for now I am enjoying a bit of time away from my kitchen.
Sesame Broccolini & Tofu
serves 2
12-14 oz tofu, drained
2 T olive oil
4 large garlic cloves, minced
2 t cumin seeds
1 t red pepper flakes
2 t sesame oil
2 t red wine vinegar
1 bunch broccolini, broken into bite-size pieces, tough stems discarded
salt and pepper, to taste
Cut tofu lengthwise into thirds. Place on an absorbent kitchen towel and cover with an additional towel. Place a heavy pan on top, and allow to sit thirty minutes to remove moisture. Transfer tofu to a cutting board and cut into 3/4" cubes.
In a large container combine olive oil, garlic, cumin, red pepper flakes, sesame oil and red wine vinegar. Add tofu cubes, and carefully toss to coat. Cover and refrigerate 30 minutes to marinate.
In a large wok or sauté pan, heat oil over high heat. Add tofu (and any remaining marinade) and cook 8-10 minutes, shaking pan every minute so tofu doesn’t stick, until golden brown on all side. Add broccolini, and cook 2-4 minutes, occasionally stirring, under tender crisp. Season to taste with salt and pepper. Serve over rice, with a drizzle of sesame oil.
Reader Comments (16)
Tofu stir-fry just amazes me every time about how simple but delicious it is. My usual "sauce" is a little different, but I might have to try your version to compare.
I hear you. I am so incredibly glad February has ended. I've about had it with the cold and snow. Thankfully this dish looks bright, colorful and healthy. Delicious.
Sooo fresh and good... I can almost taste it through the photos, Erin! The simplest of ingredients are shine so bright... Happy Days :o)
If that is simple cooking, then bring on the simple cooking! I love food like that - not fussy, healthy, tasty and just good. I need more broccolini in my life.
I'm totally with you there, except I don't think to post most of the simple things I've been eating. I will have to rethink that, because I am just loving your simple series.
This is exactly why I adore your blog so much. Easy, simple, but DELICIOUS meal ideas. Merci!
This will be dinner Friday night... I can't wait!
This is really my kind of cooking - simple is often the best. I was quite seriously addicted to sesame oil last fall, and made a lot of recipes with it. Now I haven't had this kind of Asian flavors in a while. Broccolini is not available here (I wish it was!) but if I'll find some good looking broccoli, I'll definitely make this recipe soon! Have a great weekend!
Would love to have this for dinner any night!
Your food looks and sounds delicious! I wish you could come take pictures of my food for my blog....lol
I adore stir fry, so your recipe was right up my alley...We probably eat them twice a week at our house!!!
I am so glad I found your blog!!!
Oh, yum! This and ALL of your recipes look amazing, Erin. Did I tell you I had the Bri cheese with cranberries for Christmas? It was really good!
Anyways, keep up the beautiful work on your blog. It's really exceptional!
xo
I think it will be a very tasty one... going to try...
double oven electric range...
Erin,
Just wondering about tofu...I know very little about it, but would love to start incorporating it in my stir fries instead of meat a couple of times a week. Problem is, when I get to the market and see all the tofu choices, I usually just walk away! Soft, firm, semi-firm-------what?!?!?! This recipe for dir fry here is beautiful--what kind of tofu did you use for it?? Am I over-thinking this??
HELP--you know who I am xox
Nan, I got a tad bit carried away with my response, so posted it here http://www.fresh365online.com/ask-e/2010/4/19/tofu-101.html
I've about had it with the cold and snow. Thankfully this dish looks bright, colorful and healthy.
club penguin cheats