Ingredients:
3 tablespoons soy sauce
4 tablespoons chili sauce or paste
2 tablespoons sesame oil
9 ounces firm tofu
1 pound broccoli
1 tablespoon sesame seeds
1 tablespoon peanut oil
3 tablespoons cilantro leaves
sea salt
Directions:
1. First marinate the tofu. In a bowl, whisk the soy sauce, chili sauce, and sesame oil together. Cut the tofu into strips about 3/8-inch thick, mix gently (so it doesn’t break) with the marinade, and leave in the fridge for ½ hour.
2. Trim any hard leaves off the broccoli and discard. Trim the stems and cut into slices. Break the broccoli into florets. Place the broccoli in a large saucepan full of boiling water and blanch for 2 minutes. Drain in a colander and run once under cold water to stop cooking. Leave to dry.
3. Scatter the sesame seeds in a nonstick pan and place it over medium heat for 5 minutes. Jiggle them around so they toast evenly, then remove from heat to a plate.
4. Place a wok or cast-iron skillet over high heat and allow to heat up well. Add the peanut oil. Lower the heat to medium to prevent the oil from spitting, then carefully add the tofu strips and leave for 2-3 minutes, until they color underneath. Using tongs, turn them over to color the other side.
5. Add any remaining marinade to the pan then add the pre-cooked broccoli. Add the cilantro and half the sesame seeds and stir together gently. Remove the pan from the heat and allow everything to come to room temperature. Taste and add more sesame oil, soy sauce, or salt, if necessary. Divide among serving plates and sprinkle with the remaining sesame seeds.
Serves 4