Crispy Tofu and Broccoli with Sesame-Peanut Pesto

RECIPE

makes 2 giant servings or 4 smaller ones

Ingredients

Tofu and Broccoli

• 1 block (12 to 15 ounces or 340 to 425 grams) extra-firm tofu [We used semi-firm tofu which I like better and which worked well]

• 1 pound (455 grams) broccoli

• 3 tablespoons (45 ml) olive, peanut, or neutral oil such as sunflower/safflower

• Salt and freshly ground pepper

• 1 tablespoon (15 ml) low-sodium soy sauce or tamari

• 1 tablespoon (10 grams) cornstarch

Pesto

• 1 tablespoon (10 grams) toasted sesame seeds

• 1/4 cup (35 grams) shelled peanuts (salted are fine), roasted

• 1 1/2 tsp (10 grams) finely chopped fresh ginger

• 1 small garlic clove

• 2 tablespoons (30 ml) low-sodium soy sauce

• 2 tablespoons (30 ml) toasted sesame oil

• 1 tablespoon (15 ml) unseasoned rice vinegar

• 1/4 teaspoon granulated sugar, dark-brown sugar, or honey

To Finish

• 3 spring onions (scallions), thinly sliced

• Chilli-garlic or other hot sauce (optional)

Instructions

Prepare the tofu: Drain the tofu, 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 as much excess liquid as you can.

Meanwhile, heat the oven to 400ºF (200ºC/gas 6). Line one large baking sheet with parchment (for the tofu); leave another one bare (for the broccoli). (Tofu really wants to stick; for broccoli, you'll miss out on crunchy bits if you use parchment, which would be a travesty.)

Prepare the broccoli: Trim and chop the broccoli into chunky florets. Don’t let the stems go to waste; peel off the tough outer skin and knots and cut the stems into 1/2-inch segments. [We let the stems go to waste!] Drizzle 1 tablespoon of the oil over the parchment-paper-free baking sheet, and brush or roll it around so the sheet is evenly coated. Scatter the broccoli chunks over it, drizzle with a second tablespoon of oil, and season it well with salt and pepper.

Remove the tofu from the towels, and cut into 1-inch cubes. Toss the tofu with the remaining tablespoon of oil, the soy sauce, and the cornstarch until evenly coated, and spread out on the parchment-line baking sheet.

Cook the tofu and broccoli: Place both baking sheets in the oven and roast for 20 minutes, then toss the pieces around for even colouring 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. To get extra char on the broccoli, toss the broccoli around and roast it for another 10 minutes.

While the broccoli and tofu roast, make the pesto: Pulse all of the ingredients together in a food processor until ground. Adjust the flavors to taste.

To finish: In a large bowl, combine the broccoli and tofu, and toss with the sauce. Garnish with the spring onions and with hot sauce, if using.