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Chili Garlic Tofu with Broccolini Recipe

15-Minute Garlic Chili Tofu with Sesame Broccolini - a fast and easy weeknight dinner that is vegan and gluten-free.

4.8 from 147 votes
15 mins
Total Time
2
servings
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Chili Garlic Tofu with Broccolini

How to Make the Best Chili Garlic Tofu with Broccolini

This Chili Garlic Tofu with Broccolini is a quick and flavorful weeknight dinner that comes together in just 15 minutes. The tofu gets beautifully crispy on the outside while staying tender inside, and the sweet-spicy chili garlic sauce adds an irresistible glaze that will make even tofu skeptics come back for seconds.

The key to perfect crispy tofu is patience—let it sear undisturbed so it develops a golden crust that releases naturally from the pan. Meanwhile, the broccolini steams to tender-crisp perfection and gets tossed with toasted sesame seeds for a nutty finish. The combination of textures and flavors makes this dish feel like something from your favorite Asian restaurant.

This recipe is naturally vegan and gluten-free (when using liquid aminos instead of soy sauce), making it perfect for serving guests with dietary restrictions. The simple technique and minimal ingredients mean you can pull this together on even the busiest weeknights.

Chili Garlic Tofu with Broccolini

Chili Garlic Tofu with Broccolini

15-Minute Garlic Chili Tofu with Sesame Broccolini - a fast and easy weeknight dinner that is vegan and gluten-free.

4.8 from 147 votes
CourseMain
CuisineAsian
Keywordchili garlic tofu, garlic chili tofu, best tofu recipes, vegan dinner, easy weeknight dinner
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings2 servings
Calories358kcal
AuthorChristina Hill
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Ingredients

Tofu

Broccolini

Chili Garlic Sauce

Garnish

Instructions

Prepare the Tofu

  1. Drain and blot tofu with paper towels and cut into half-inch thick pieces. Blot again.
  2. Heat oil in a large skillet over medium heat.
  3. Add salt, pepper and smashed garlic directly in the skillet. Swirl and cook for 1-2 minutes until the garlic is fragrant.
  4. Sear tofu until golden brown, over medium heat, about 5 minutes each side. Do not fiddle with it - let it develop a crust so it releases itself from the pan and doesn't stick.

Steam the Broccolini

  1. Fill a medium pot with ¾ inch of water, and set on the stove. Place a steamer basket inside and layer up the broccolini.
  2. Cover with a lid and bring to a boil. Steam for 5 minutes or until desired doneness.

Make the Sauce and Assemble

  1. Mix the chili sauce, honey and soy sauce in a small bowl. Set aside.
  2. Cut the seaweed strips for garnish.
  3. When the tofu is done, divide among two plates.
  4. With tongs, move the garlic from the skillet, transfer the broccolini to the skillet and give it a good stir to coat.
  5. Add the toasted sesame seeds, and stir for one minute over medium heat. Divide among the plates.
  6. Drizzle the tofu with the chili sauce and top with the seaweed strands.
  7. Eat immediately.

Notes

  • Not a fan of tofu? Try this recipe - you might have a change of heart!
  • You can substitute the broccolini with halved or shredded Brussels sprouts, broccoli florets, or green beans.
  • Peanut oil really adds great flavor, but feel free to substitute coconut oil.
  • Honey has the best flavor for the sauce, but use agave or maple syrup to keep it vegan.
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