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Spicy Broccolini with Seared Tofu and Sesame Oil
This hearty vegetarian main gets its spicy-salty earthiness from chili-bean sauce, or toban djan, a common ingredient in Sichuan cooking. The brownish red sauce is sold in jars; if it’s not available, approximate the flavor by mixing 2 tablespoons red miso with 1 tablespoon Asian chili-garlic sauce. We use a sear-then-steam skillet technique to cook the Broccolini; it builds flavor with browning but also allows the vegetable to cook up succulently crisp-tender. Serve with steamed rice and optional garnish of toasted sesame seeds and/or chili oil.
4
Servings
Tip
Don’t use medium firm tofu, as it’s too delicate. Firm or extra-firm are the best options. After slicing the tofu, press the slices between paper towels to wick away excess moisture. Finally, when adding the tofu to the skillet, don’t simply dump it in with the marinade. Rather, lift out the slices and place them in a single layer in the pan; reserve the marinade for cooking the Broccolini.
35 minutes
Ingredients
-
⅓
cup low-sodium soy sauce
-
2-3
tablespoons chili-bean sauce (toban djan, see headnote)
Directions
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01In a large bowl, stir together the soy sauce, chili-bean sauce and sesame oil. Add the tofu and toss to coat. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the neutral oil until barely smoking. Remove the tofu from the bowl and place the slices in the skillet in a single layer; reserve the marinade. Cook the tofu, turning the pieces once with tongs or a metal spatula, until well browned on both sides, about 3 minute per side. Transfer to a serving platter and wipe out the skillet.
Reviews
September 9, 2025
So yummy!
I’m always looking for new ways to use tofu. This recipe is easy and very tasty. I forgot the cilantro, but it’s still amazing. I’ll definitely make it again.
April 6, 2025
Tofu correction
Just so you are aware, you don’t press and dry the tofu in order to get a better sear, at least not if you are marinating it before you sear it. You do so to allow the tofu to soak up more of the marinade. The marinade adds more moisture to the tofu than you removed by drying. I am a chef with quite a bit of experience with tofu. You can speed up a deep sear by drying but not marinating it before you sear it. Then you can add it to, not a marinade, but a similarly made sauce, in the wok. Tofu has the ability to retain crunch from the sear if this is done quickly. The way it is done in this recipe is totally fine, it just takes longer to get a good sear, but it is still great. You can add a fair bit of flavour to tofu without adding moisture as well.
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