SEARED TOFU WITH SWEET CHILI SAUCE AND BROCCOLI

Seared Tofu with Sweet Chili Sauce and Broccoli image

Number Of Ingredients 15

1 14-oz package extra-firm tofu, drained
5 tablespoons sweet chili sauce
3 tablespoons rice vinegar
2 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled ginger
2 garlic cloves, grated
2 heads baby bok-choy, quartered length-wise
2 cups broccoli florets
1/2 cup all-purpose flour
1/2 cup cornstarch
2.5 tablespoons dark sesame oil, divided
1 cup vertically sliced red onion
2 tablespoons chopped roasted, unsalted peanuts
2 tablespoons chopped fresh cilantro
2 tablespoons toasted sesame seeds

Steps:

Cut tofu in half horizontally; place halves on a paper towel-lined plate. Top with more paper towels and a plate; let stand 15 minutes. Cut tofu into 3/4-inch cubes.
Combine chili sauce, vinegar, soy sauce, ginger, and garlic in a bowl.
Fill a large Dutch oven with water to a depth of 3 inches; bring to a boil. Place a steamer basket in pan. Add bok choy and broccoli to basket; cover and steam 5 to 7 minutes or until crisp-tender. Drain.
Combine flour and cornstarch in a bowl. Dredge tofu in flour mixture, shaking off excess. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl. Add half of tofu to pan; cook 5 minutes or until browned on all sides. Remove cooked tofu from pan. Repeat procedure with remaining tofu and 1 tablespoon oil. Add remaining 1 1/2 teaspoons oil and onion to pan; cook 4 minutes. Return tofu to pan; cook 1 minute.
Divide broccoli mixture and tofu among 4 plates. Top evenly with chili sauce mixture, peanuts, cilantro, and sesame seeds.