Firey Mapo-Style Crispy Tofu
with Jasmine Rice and Sesame-Roasted Broccoli
This dinner brings the heat of chilis and Szechwan peppercorns to amp up this tofu dish! Roasted broccoli and sesame-studded jasmine rice help to temper the spice!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Soy, Sesame, Wheat)
Black Sesame Seeds
Not included in your delivery
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.
Meanwhile, pat tofu dry with paper towels, then cut into 1/2-inch cubes. Season with salt and pepper. Add cornstarch and half the sesame seeds to a large zip-top bag. Add tofu, close the bag, then toss to coat tofu. Cut broccoli into bite-sized pieces. Add broccoli, 1/2 tbsp (1 tbsp) oil and half the sesame oil to an unlined baking sheet. Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 8-10 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then tofu. Pan-fry, turning occasionally, until golden-brown, 7-8 min. (NOTE: Cook tofu in two batches for 4 ppl, using 1 tbsp oil per batch.)
Meanwhile, add ginger-garlic puree, Szechuan sauce, soy sauce, remaining sesame oil and 1/2 cup (1 cup) water to a small bowl. Whisk to combine.Add sauce to pan with tofu. Cook, stirring often, until slightly thickened, 3-4 min.
Fluff rice with a fork, then stir in remaining sesame seeds.Divide rice between bowls and top with roasted broccoli.Top with mapo-style tofu.