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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sesame Broccolini & Tofu Recipe

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This recipe for Sesame Broccolini & Tofu is from The Murrock Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 - 14 oz tofu, drained
2 tbsp olive oil
4 large garlic cloves, minced
2 tsp cumin seeds
1/2 - 1 tsp red pepper flakes, to taste
2 tsp sesame oil
2 tsp red wine vinegar
1 bunch broccolini, broken into bite-size pieces, tough stems discarded
salt and pepper, to taste
Directions:
Directions:
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 saute 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 sides. Add broccolini, and cook 2-4 minutes, occasionally stirring, until tender crisp. Season to taste with salt and pepper. Serve over rice, with a drizzle of sesame oil.
Number Of Servings:
Number Of Servings:
2-3

 

 

 

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