# 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.

_Side · Asian-American_

Prep: 15 min · Cook: 25 min · Total: 40 min · Yields: 4 servings

## Ingredients

- 1 lb silken tofu (drained and patted dry)
- 2 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 clove garlic (grated)
- ½ tsp kosher salt (plus more to taste)
- 1 ½ lb broccoli (cut into medium florets, stems sliced into coins)
- 3 tbsp olive oil
- ¼ tsp black pepper
- 3 tbsp chile crisp (store-bought, such as Lao Gan Ma)
- 2 tbsp roasted salted peanuts (roughly chopped)
- 2 tsp soy sauce
- 1 tsp toasted sesame oil
- 2 scallions (thinly sliced, for serving)

## Instructions

1. Preheat the oven to 450°F and place a large rimmed baking sheet inside to heat while you prep.
2. Combine the 1 lb silken tofu, 2 tbsp tahini, 2 tbsp lemon juice, grated 1 clove garlic, and 0.5 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.
3. 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.
4. Toss the 1.5 lb broccoli florets and stem coins with 3 tbsp olive oil, 0.5 tsp kosher salt, and 0.25 tsp black pepper in a large bowl until evenly coated.
5. 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.
6. 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.
7. 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.
8. Spread the chilled whipped tofu in a thick, swooping layer across a large serving platter.
9. 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.

## Tip

> The baking sheet must be screaming hot before the broccoli goes on — that immediate contact with a hot surface is what gives you char instead of steam. A cold sheet produces soggy, pale florets.

Tags: vegetarian, vegan, weeknight, one-pan, gluten-free

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