Chili Garlic Tofu with Broccoli


  • 2 14 oz packages of extra firm tofu
  • 2 TB olive oil
  • Salt & pepper, to taste
  • 4 garlic cloves, minced
  • 1 lb. broccoli florets
  • 2 TB Sambal Olek or chili paste
  • 4 TB honey
  • 1 TB low sodium soy sauce
  • 4 sheets roasted seaweed
  • 1 TB sesame seeds
  • 1.5 cups basmati rice


  1. Blot tofu with paper towels while pressing down slightly to release water. Slice into 1/2 inch thick pieces and blot again with paper towels.
  2. Sauce: In a small bowl whisk together 2 TB Samba Olek, 4 TB honey, and 1 TB soy sauce, set aside.
  3. Cut seaweed sheets into thin strips to use as a garnish, set aside.
  4. Basmati Rice: Rinse the basmati rice in cold water to remove excess starch. Combine rice with 2 1/4 cups water, 1 TB olive oil and a pinch of salt in a medium sized pot. Stir once and bring to a boil over high heat. Cover, reduce heat to low and simmer for 10 minutes. Remove pan from heat and leave covered for 5 minutes. Remove lid and fluff with fork before serving.
  5. Place broccoli florets in a microwavable bowl with 1/4 cup water. Cover and microwave 4 minutes.
  6. Heat 2 TB olive oil in a large non-stick skillet over medium heat. Add the 4 cloves smashed garlic and sauté for 1-2 minutes. Place slices of tofu in pan and sear over medium heat, about 5 minutes per side. Do not fiddle with tofu, let it develop a crust so it does not stick to pan.
  7. Remove tofu from pan to a serving plate. Transfer steamed broccoli to the skillet and toss to coat in the garlic infused oil. Sprinkle with the sesame seeds, toss to combine and cook for 1 minute. Transfer to serving plates.
  8. Drizzle tofu with the chili sauce from Step 2 and garnish with seaweed stands.

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