Ingredients:
3 tablespoons soy sauce or tamari
4 tablespoons chili sauce or paste
2 tablespoons sesame oil
9 ounces firm tofu
1 pound broccolini
1 tablespoon sesame seeds
1 tablespoon peanut oil
3 tablespoons cilantro leaves
sea salt
Directions:
1. First, marinade 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 with the marinade and leave in the fridge for 30 minutes.
2. Trim off any hard leaves from the broccolini and discard. Place the broccolini in a large saucepan full of boiling water and blanch for 2 minutes. Drain in a colander and run once under a cold tap to stop the cooking. Leave to dry.
3. Scatter the sesame seeds in a pan and place over medium heat for about 5 minutes. Jiggle them around so they toast evenly, then remove from the heat.
4. Place a wok or cast-iron pan 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 minuttes, until they color underneath. Using tongs, gently turn them over to color on the other side (if you are making a large quantity, you may need to cook the tofu in batches).
5. Add remaining marinade to the pan, plus the cooked broccolini. Add the cilantro and half the sesame seeds and stir together gently. Remove from the heat and let everything come to room temperature in the pan. Taste and add more sesame oil, soy sauce, or salt if necessary. Divide among serving plates and sprinkle with remaining sesame seeds.
Serves 4