Roasted Broccolini with Creamy Tofu Sauce
Yield: about 2 cups sauce; 8 servings
Recipe and Photos by Hannah Kaminsky
Inspired by the cult-favorite snap peas with tofu dressing at San Francisco's Four Kings, this unexpectedly creamy vegetable dish is all about contrast. Roasted broccolini are cloaked in a tangy, savory tofu dressing with a nose-tingling kick of hot mustard, then finished with lemon zest and toasted sesame seeds. It's cool, crunchy, creamy, and bright enough to wake up the palate.
Ingredients
1 (8oz) package Hodo Extra Firm Tofu Locate Product
1½ tablespoons Chinese hot mustard
1 tablespoon neutral oil, divided
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon light soy sauce
1 teaspoon sugar
1 teaspoon onion powder
¼ teaspoon kosher salt, plus more to taste
2-3 tablespoons Hodo soymilk or cold water, as needed
2 pounds broccolini
Finely grated zest of ½ lemon
Toasted sesame seeds, for garnish
Instructions
Crumble the tofu into a blender or food processor. Add mustard, half of the neutral oil, rice vinegar, sesame oil, soy sauce, sugar, onion powder, salt, and 2 tablespoons soymilk or cold water. Blend until completely smooth and creamy, scraping down the sides as needed.
Add another tablespoon of soymilk or water if necessary; the finished dressing should be thick enough to cling generously to the broccolini without being pasty. Chill before serving.
Toss the broccolini with the remaining neutral oil. Spread them out evenly on a baking sheet or air fryer rack. Roast at 425 degrees or air fry at 370 degrees for 8 – 10 minutes, until the florets are crispy and the stalks are bright green.
Alternatively, leave them completely raw if they're exceptionally fresh. Toss with enough tofu dressing to coat generously.
Finish with finely grated lemon zest and toasted sesame seeds.
