Broccoli and Whipped Tofu with Chile-Crisp Crunch

📝 Ingredients

• 1 block (14 oz) firm tofu, drained and pressed

• 2 cups broccoli florets

• 2 tbsp olive oil (divided)

• 2 cloves garlic, minced

• 1 tbsp soy sauce

• 1 tsp sesame oil

• Salt & black pepper, to taste

• 2–3 tbsp chile crisp (store-bought or homemade)

• 1 tbsp rice vinegar

• 1 tsp maple syrup or honey (optional)

• Toasted sesame seeds & green onions for garnish

👩‍🍳 Instructions

1. Roast the broccoli — Toss florets with 1 tbsp olive oil, salt, and pepper. Roast at 425°F (220°C) for 15–18 minutes until golden and crispy.

2. Whip the tofu — In a blender, combine tofu, soy sauce, sesame oil, rice vinegar, maple syrup, and a drizzle of olive oil. Blend until smooth and creamy. Adjust seasoning to taste.

3. Sauté garlic — In a skillet, warm the remaining oil and sauté garlic until fragrant. Stir in 1 tbsp chile crisp.

4. Assemble — Spread a thick layer of whipped tofu on a plate. Pile roasted broccoli on top.

5. Finish with heat — Drizzle extra chile crisp over everything and sprinkle with sesame seeds and chopped green onions.