Tuesday, November 27, 2012
Sesame and Broccolini tofu
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.
