Crispy Tofu & Pan-Roasted Broccolini with Miso-Lemon Sauce

No need to turn on the oven for roasted flavor in this Crispy Tofu & Pan-Roasted Broccolini with Miso-Lemon Sauce. Lightly steam the broccolini, then sear it in a hot pan. If you prefer a milder scallion flavor, toss the scallions into the pan with the tofu for the last minute of cooking.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 45 minutes
Serves: 3

Ingredients

1 14 oz. package firm or extra-firm tofu
2 Tbs. cornstarch
2 Tbs. sesame seeds
2 Tbs. + 1 Tbs. peanut oil
2 bunches broccolini (or 2 large broccoli crowns, cut into wedges)
Miso-Lemon Sauce (see recipe)
2 scallions, sliced

Instructions

Cut the tofu into 20 triangular slabs. Place the slabs on a folded clean kitchen towel or paper towel and top with another towel. Gently press with your hands and let drain for 10 minutes.
Mix the cornstarch and sesame seeds on a plate. Gently press the two triangular sides of each tofu slab into the mixture.
In a large nonstick pan, heat 2 Tbs. oil over medium heat until shimmering. Sauté the tofu until browned, 3–5 minutes on each of the triangular sides. Remove and keep warm.
In the same pan, add the remaining 1 Tbs. oil and increase the heat to high. Add the broccolini and 2 Tbs. water. Cover with a lid that fits inside the pan. Cook until the water has evaporated and the broccolini is bright green and starts to char in spots, 2–3 minutes.
Divide the tofu and broccolini onto 3 plates. Spoon over the Miso-Lemon Sauce and top with the scallions.