Spicy Seared Tofu and Broccoli
In this recipe, crisp tofu and charred broccoli are tossed in a sauce made with harissa and raw ginger, and served with a bowl of seasoned Greek yogurt for dipping.
Serves4
This recipe is inspired by Buffalo wings and ranch dressing. The crispy tofu and charred broccoli have an appealing mix of crispy-spicy and creamy-cool flavors and textures — and like wings, this dish is meant to be eaten with your hands.
Spicy Seared Tofu & Broccoli Recipe
In this recipe, crisp tofu and charred broccoli are tossed in a sauce made with harissa and raw ginger, and served with a bowl of seasoned Greek yogurt for dipping.
Serves 4
Nutritional Info
Ingredients
- 1 (14- to 16-ounce) block
firm or extra-firm tofu
- 1 pound
broccoli (about 1 large head)
- 2 cups
full-fat Greek yogurt
- 1
lemon
Kosher salt
- 5 to 6 tablespoons
harissa
- 1/2 cup
plus 1 tablespoon extra-virgin olive oil
- 2 inches
ginger
Instructions
Rip 1 (14- to 16-ounce) block firm or extra-firm tofu into 1-inch pieces. Pat dry and set aside on paper towels to air dry. Slice the stems of 1 pound broccoli (about 1 large head) 1/2 inch thick. Cut the florets into bite-size florets. In a small bowl, combine 2 cups full-fat Greek yogurt with the zest from 1 lemon; season with 1/2 teaspoon salt. Squeeze the lemon into a large bowl (about 3 tablespoons juice), then stir in 5 to 6 tablespoons harissa (depending on brand and heat tolerance) and 1/4 cup extra-virgin olive oil. Finely grate 2 inches ginger into the harissa and stir to combine. Season with 1/2 teaspoon salt.
Heat 3 tablespoons olive oil in a large cast-iron skillet over medium-high. Add the broccoli, cut sides down, season with salt, and cook, without touching, until the undersides are dark brown, 3 to 5 minutes. Stir and cook until the stems give a little when poked with a fork, another 3 to 5 minutes. Add more oil if the pan looks dry. Transfer to the harissa mixture and stir to coat.
Add 2 more tablespoons olive oil to the skillet, still over medium-high. Add the tofu, season with S&P, and cook, turning occasionally, until deeply golden, about 2 minutes per side. Stir the tofu into the harissa to coat. Eat the broccoli and tofu dipped into the yogurt.
Recipe Notes
To tame the heat, eat with warm pita, pita chips, or grains.
To the harissa mix, add grated garlic, chopped shallots, and/or olives.
Reprinted from I Dream of Dinner (so You Don’t Have To). Copyright © 2022 by Alexandra Slagle. Photographs copyright © 2022 by Mark Weinberg. Published by Clarkson Potter, an imprint of Random House.