- 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
- 1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
- 1 garlic clove, grated
- calories 325
- fat 21 g
- satfat 2 g
- monofat 10.2 g
- polyfat 8 g
- protein 14 g
- carbohydrate 22 g
- fiber 5 g
- cholesterol 0.0 mg
- iron 3 mg
- sodium 562 mg
- calcium 156 mg
How to Make It
Place a large jelly-roll pan in oven. Preheat oven to 500° (leave pan in oven as it preheats).
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.
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.
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.
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.
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.
Combine mayonnaise, Sriracha, and garlic. Serve with tofu and broccoli.