Ingredients:
2 1/2 cups broccoli florets
1/4 cup tahini ( sesame paste)
2 tablespoons soy sauce, Yamasa’s the best
1/3 cup water, approximately
1 cup sesame seeds
1 (16 ounce) packages extra firm tofu
2 tablespoons peanut oil
1/2 teaspoon red pepper flakes
2 teaspoons toasted sesame oil
Directions:
Cover a cutting board with paper towels or towels. Cut the tofu into 1/2-inch-wide by 1/2-inch-thick long strips. Place the tofu on the cutting board and lay a weight such as a heavy frying pan on top. Drain for 20 to 30 minutes.
Steam the broccoli until crisp-tender, 2 to 3 minutes, then plunge into a bowl of ice water. Drain and set aside.
In a small, shallow bowl, combine the tahini, 1 tablespoon of the tamari, and enough water to make a smooth sauce. Place the sesame seeds on a plate. Dredge the tofu strips in the tahini mixture, then coat with the sesame seeds.
Heat 1 tablespoon of the peanut oil in a large skillet over medium heat. Working with batches, add the tofu strips and cook until lightly browned on both sides, about 5 minutes total. Transfer to a serving platter and keep warm.
Heat the remaining 1 tablespoon peanut oil in the same skillet over medium heat. Add the red pepper flakes and broccoli and stir-fry until hot, about 2 minutes. Splash with the remaining 1 tablespoon tamari and spoon the broccoli over the tofu. Drizzle the sesame oil over all and serve hot.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.