Not sure why these are called broccoli “steaks”, but regardless, they were good! But, the tofu fries were REALLY good! The texture of the thinly cut tofu plus the coating they have on them, plus the dipping sauce?? Excellent! This was easy to make, but boy, the broccoli sure does make the house smell funky.
Broccoli Steaks with Tofu Fries
(Cooking Light, Jan./Feb. 2015)
time needed: 40 min.
1 (14-ounce) package water-packed extra-firm tofu, drained
1 1/2 pounds broccoli crowns
1/4 cup water
3/4 teaspoon kosher salt, divided
3 tablespoons cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
3 tablespoons canola oil
1/4 cup canola mayonnaise (I use Vegenaise)
1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1 garlic clove, grated
1. Place a large jelly-roll pan in oven. Preheat oven to 500° (leave pan in oven as it preheats).
2. Cut tofu crosswise into 4 (1/2-inch-thick) slabs. Arrange slabs on several layers of paper towels; cover with additional paper towels. Weight tofu down with a large skillet or roasting pan; let stand 5 minutes.
3. While tofu drains, place broccoli in a large microwave-safe dish. Add 1/4 cup water. Cover with plastic wrap; microwave at HIGH for 5 minutes. Uncover and cool slightly.
4. Uncover tofu; sprinkle evenly with 1/2 teaspoon salt. Cut each tofu slab lengthwise into 6 thin strips. Combine cornstarch and next 4 ingredients (through pepper) in a shallow dish. Gently dredge tofu in cornstarch mixture, gently shaking off excess.
5. Remove pan from oven. Add oil to pan; carefully tilt pan to coat evenly with oil. Add tofu to pan. Bake at 500° for 10 minutes.
6. Cut broccoli into 1-inch-thick “steaks.” Remove pan from oven; carefully turn tofu over using a thin metal spatula, and move to one side of pan. Add broccoli to other side of pan. Bake at 500° for 10 minutes, turning broccoli after 5 minutes. Sprinkle with remaining 1/4 teaspoon salt.
7. Combine mayonnaise, Sriracha, and garlic. Serve with tofu and broccoli.