Sweet broccolini with tofu, sesame and coriander from Ottolenghi - The Cookbook (page 39) by Yotam Ottolenghi and Sami Tamimi

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Notes about this recipe

  • etcjm on July 02, 2021

    Very good. Few adaptations - used sambel oelek (only 2 tablespoons) and 'normal' broccoli. I did struggle to brown the tofu so will use a different pan next time. Given it's only the second time I've used tofu, I don't think I did too bad. We use a lot of broccoli and since I always have kecap manis in the house, I think this will be a repeat. I found with 2tb of the chilli it was hot enough, if it was tenderstem I think it could cope with more heat given the stronger flavour. Sesame seeds really do add, didn't have coriander so will make sure I do next time to see the difference.

  • e_ballad on July 21, 2019

    Very tasty & very quick, once the firm tofu has been marinated for half an hour. Watch the temperature of the pan, as though the method instructs the use of a hot wok, the marinade will burn in no time at all.

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