Roasted Broccoli and Whipped Tofu With Chile Crisp Crunch
Charred, tender broccoli florets land on a cloud of silky whipped tofu, finished with a spoonful of chile crisp for heat, crunch, and depth.
Ingredients
- 1 lbsilken tofu(drained and patted dry)
- 2 tbsptahini
- 2 tbspfresh lemon juice
- 1 clovegarlic(grated)
- ½ tspkosher salt(plus more to taste)
- 1 ½ lbbroccoli(cut into medium florets, stems sliced into coins)
- 3 tbspolive oil
- ¼ tspblack pepper
- 3 tbspchile crisp(store-bought, such as Lao Gan Ma)
- 2 tbsproasted salted peanuts(roughly chopped)
- 2 tspsoy sauce
- 1 tsptoasted sesame oil
- 2scallions(thinly sliced, for serving)
Method
- 01
Preheat the oven to 450°F and place a large rimmed baking sheet inside to heat while you prep.
- 02
Combine the 1 lb silken tofu, 2 tbsp tahini, 2 tbsp lemon juice, grated 1 clove garlic, and ½ tsp kosher salt in a food processor. Blend for 90 seconds until completely smooth and airy, scraping down the sides once. Taste and adjust salt.
- 03
Transfer the whipped tofu to a sealed container and refrigerate until ready to plate — it firms slightly as it chills, which helps it hold the toppings.
- 04
Toss the 1 ½ lb broccoli florets and stem coins with 3 tbsp olive oil, ½ tsp kosher salt, and ¼ tsp black pepper in a large bowl until evenly coated.
- 05
Carefully remove the hot baking sheet from the oven and spread the broccoli in a single layer, cut-sides down. Do not crowd — use two sheets if needed.
- 06
Roast for 18–22 minutes, flipping once halfway, until the florets are deeply charred at the edges and the stems are tender when pierced with a knife.
- 07
While the broccoli roasts, stir together the 3 tbsp chile crisp, 2 tsp soy sauce, and 1 tsp toasted sesame oil in a small bowl to make the finishing sauce.
- 08
Spread the chilled whipped tofu in a thick, swooping layer across a large serving platter.
- 09
Pile the hot roasted broccoli over the whipped tofu — the contrast of hot and cool is intentional.
- 10
Spoon the chile crisp mixture evenly over the broccoli, then scatter the 2 tbsp chopped peanuts and sliced 2 scallions over the top. Serve immediately.
Adapted from public domain & community sources