Marinated tofu with broccolini and oyster mushrooms

Vegetarian, Gluten Free, Dairy Free

2 Servings, 475 Calories/Serving

Sesame and sambal chile spice up this savory, deconstructed stir fry with hearty broccolini, earthy oyster mushrooms and seared tofu.


  • 1 tablespoon white sesame seeds
  • 7 ounces firm tofu
  • 4 tablespoons marinade (tamari - sesame oil - sambal chili paste)
  • 2 ounces oyster mushroom
  • 2 ounces small sweet peppers
  • 2 cloves garlic
  • 1-inch piece ginger
  • 6 ounces broccolini
  • 1 lime
  • Small bunch cilantro



Toast sesame seeds, prep tofu:

Heat pan over medium heat. When hot, put sesame seeds in pan to toast until brown, 4-5 minutes. While sesame seeds toast, slice tofu into 8 pieces. Lay tofu slices in medium bowl. Add marinade and toss gently to coat. Set aside. Once sesame seeds toasted, transfer to plate.


Prep veggies:

Cut end off mushroom.
Cut end off peppers and slice into rings.
Peel and slice garlic.
Peel and mince ginger.
Trim 1-2 inches off broccolini stems.


Sear tofu, cook veggies:

Transfer tofu to plate and pour marinade on top. Reserve excess marinade. Add 1 tablespoon oil to pan over medium heat. When oil is shimmering, place tofu in pan to brown, about 3 minutes each side, and turn carefully. Transfer seared tofu to plate. In hot pan over medium heat, stir together pepper, ginger, garlic and mushrooms until fragrant, 30 seconds. Add broccolini and ½ cup of water. Cover with lid and cook until liquid is reduced and broccolini is tender, 6-8 minutes. While veggies cook, cut lime into quarters and chop cilantro.


Plate, serve:

Before serving, sprinkle ¼ teaspoon salt in pan. Place broccolini on plate and spoon sauteed veggies on top. Place tofu on plate and garnish with remaining marinade, sesame seeds and cilantro. Serve with wedge of lime.

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