Broiled Teriyaki Tofu with Bitter Greens, Chili, and Scallion Oil
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound very firm tofu sliced into 4 large pieces
- 4tablespoons teriyaki sauce
- ¼cup vegetable oil
- 1thumb-sized piece of ginger, peeled and halved
- 3scallions, white and green parts, sliced
- 2garlic cloves, peeled and smashed
- 2handfuls of broccolini or broccoli rabe
- 1¾cup chicken stock
- 1tablespoon soy sauce
- 1tablespoon sesame oil
- 1pinch red pepper flakes
- ½medium onion, diced
Nutritional analysis per serving (2 servings)
793 calories; 57 grams fat; 6 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 19 grams polyunsaturated fat; 30 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 49 grams protein; 2161 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the broiler and place a rack as close as possible to the flame. Put the tofu pieces on a plate and rub with all over with the teriyaki sauce.
- Step 2
Add the vegetable oil, one of the pieces of ginger, half the scallions and the garlic cloves to a small saucepan. Heat to a lively simmer, then turn off the heat and allow the oil to steep for 15 minutes.
- Step 3
Bring a large pot of salted water to boil. Add 2 tablespoons salt, then add the broccoli, blanch for 2 minutes, then drain well and shock under cold running water to stop the cooking. Chop into 1-inch lengths and set aside.
- Step 4
Heat the chicken stock in a small saucepan over medium heat—add the remaining piece of ginger, the soy sauce and half the sesame oil, and simmer on very low heat.
- Step 5
Place the tofu pieces in an ovenproof skillet or on a baking sheet and broil, turning once, until beginning to caramelize all over, about 4 minutes per side.
- Step 6
While the tofu is broiling, pick the piece of ginger out of the scallion oil and discard. Heat ½ of the scallion oil in a large saucepan over high heat. Add the chopped broccoli, the red pepper, the onion and the remaining sesame oil and sauté until warmed through.
- Step 7
To serve, place a mound of the broccoli in the center of a bowl. Place a piece of broiled tofu over the greens. Ladle some chicken stock around the greens, then add a few spoonfuls of the scallion oil. Repeat with a second bowl, top both bowls with the remaining scallions, and serve.
Private Notes
Comments
I got it dawn to 2 1/2 pots. Counting the large pot use to blanch broccolini as 1/2 pot as it really only needs to be rinsed out. Made scallion oil in small saucepan, poured into jar to cool (figured I would have some left over) then used that to heat chicken stock mixture. Used a cast-iron frying pan to broil tofu, then used same pan to saute veg.
Nice and mild, a good choice for recovering from the flu. Didn’t need as much oil at all, certainly not to drizzle on the finished dish. Served over Japanese steamed rice with togarishi. Agree there are a lot of dishes, I sautéed the greens in the same pot i blanched them in, which saved one.
This was delicious. However, be prepared for a lot of cleanup: 1) Plate for marinating tofu 2) Small saucepan for scallion oil 3) Large pot for blanching broccoli 4) Small saucepan for soy broth 5) Skillet for tofu 6) Large saucepan for everything Also, not so sure about using 2 tablespoons of salt to blanch 2 handfuls of broccolini. I used two teaspoons.