Here's a fun meat-free twist on steak frites: lightly charred broccoli steaks with crunchy tofu sticks and Sriracha aioli for dunking.

Ann Taylor Pittman
Recipe by Cooking Light January 2015

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Brian Woodcock; Styling: Claire Spollen

Recipe Summary

hands-on:
30 mins
total:
40 mins
Yield:
Serves 4 (serving size: one-fourth of broccoli, 6 tofu fries, and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a large jelly-roll pan in oven. Preheat oven to 500° (leave pan in oven as it preheats).

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  • 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.

Nutrition Facts

325 calories; fat 21g; saturated fat 2g; mono fat 10.2g; poly fat 8g; protein 14g; carbohydrates 22g; fiber 5g; cholesterolmg; iron 3mg; sodium 562mg; calcium 156mg.