with Spicy Broccoli
- 3 cups broccoli florets
- 1/4 cup tahini
- 2 tablespoons tamari, used in two steps
- 1 cup sesame seeds
- 2 tablespoons vegetable oil, used in two steps*
- 1/2 teaspoon red pepper flakes
- 2 teaspoons toasted sesame oil
- 1 package extra-firm tofu
- 2 cups ice water*
- *not included
- 3 tablespoons water*
- 1 lemon
- Paper towels
- Medium bowl
- Large nonstick skillet
- Small bowl
- Large pot
Rinse and dry the broccoli. Drain the tofu, and cut the block into half-inch wide by half-inch thick strips, then lay on a paper towel to absorb more of the moisture. Juice the lemon into a small bowl, taking care to watch out for seeds. Fill a medium bowl with ice water.
Bring a large pot of water to a boil. Place colander on top of pot; make sure the colander sits above the water level, not in it. Add broccoli to the colander and steam until tender, about 2-4 minutes. Remove and submerge the broccoli in ice water to halt the cooking process.
Add tahini, 3 tablespoons of water, and half of the tamari to the small bowl of lemon juice. Mix together to make a smooth paste. Place the sesame seeds on a plate. Coat the tofu strips in the mixture, then coat with the sesame seeds.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat. Working in batches, add the tofu strips and cook until lightly browned on both sides, about 5 minutes. Transfer to a serving platter and keep warm.
Heat 1 tablespoon of vegetable oil in the same skillet over medium heat. Add the red pepper flakes and broccoli and stir-fry until hot, about 2 minutes. If you don't enjoy spicy food, just add a dash of the red pepper flakes, or however much you desire.
Splash with the remaining tablespoon of tamari and spoon the broccoli over the tofu. Drizzle the sesame oil over all and serve hot. Enjoy!