BROILED TERIYAKI TOFU WITH BITTER GREENS, CHILI, AND SCALLION OIL

Broiled Teriyaki Tofu with Bitter Greens, Chili, and Scallion Oil image

Provided by Keith Dixon

Time 50m

Yield 2 dinners and 2 lunches the next day

Number Of Ingredients 12

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1 pound very firm tofu sliced into 4 large pieces
4 tablespoons teriyaki sauce
1/4 cup vegetable oil
1 thumb-sized piece of ginger, peeled and halved
3 scallions, white and green parts, sliced
2 garlic cloves, peeled and smashed
2 handfuls of broccolini or broccoli rabe
1 3/4 cup chicken stock
1 tablespoon soy sauce
1 tablespoon sesame oil
1 pinch red pepper flakes
1/2 medium onion, diced

Steps:

Heat the broiler and place a rack as close as possible to the flame. Put the tofu pieces on a plate and rub with all over with the teriyaki sauce.
Add the vegetable oil, one of the pieces of ginger, half the scallions and the garlic cloves to a small saucepan. Heat to a lively simmer, then turn off the heat and allow the oil to steep for 15 minutes.
Bring a large pot of salted water to boil. Add 2 tablespoons salt, then add the broccoli, blanch for 2 minutes, then drain well and shock under cold running water to stop the cooking. Chop into 1-inch lengths and set aside.
Heat the chicken stock in a small saucepan over medium heat-add the remaining piece of ginger, the soy sauce and half the sesame oil, and simmer on very low heat.
Place the tofu pieces in an ovenproof skillet or on a baking sheet and broil, turning once, until beginning to caramelize all over, about 4 minutes per side.
While the tofu is broiling, pick the piece of ginger out of the scallion oil and discard. Heat ½ of the scallion oil in a large saucepan over high heat. Add the chopped broccoli, the red pepper, the onion and the remaining sesame oil and sauté until warmed through.
To serve, place a mound of the broccoli in the center of a bowl. Place a piece of broiled tofu over the greens. Ladle some chicken stock around the greens, then add a few spoonfuls of the scallion oil. Repeat with a second bowl, top both bowls with the remaining scallions, and serve.