BROCCOLI FRIES RECIPE RECIPES

Steps:

• Drain one 14-oz. block extra-firm tofu and pat dry with a kitchen towel. Cut tofu in half horizontally through the equator (like a hamburger bun), then cut into 1" cubes and pat dry again. Arrange in a single layer on a rimmed baking sheet or large plate and set aside.
• Cut 1 large head of broccoli (about 1 lb.) into small 1" florets. If your broccoli has a long stem, peel tough outer skin to remove the lighter fibrous layer, then slice stem ¼" thick. Finely chop 1 scallion and set aside for serving.
• To make the sauce, scrape skin from one 1" piece ginger with a spoon, then grate on a Microplane into a small bowl. Smash and peel 1 garlic clove and grate into bowl with ginger. Add ¼ cup tamari or soy sauce, 2 Tbsp. light or dark brown sugar or pure maple syrup, 2 Tbsp. tahini, 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. toasted sesame oil, 1½ tsp. cornstarch, a pinch of kosher salt, and 3 Tbsp. water and whisk to combine. Set sauce aside.
• Sprinkle 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over tofu and toss to coat. Scatter remaining ¼ cup cornstarch over tofu a tablespoonful at a time, tossing after each addition and gently pressing into the tofu pieces, until well coated on all sides.
• Heat 1 Tbsp. grapeseed oil or vegetable oil in a large nonstick or cast-iron skillet over medium-high. Add broccoli, season with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and ¼ tsp. freshly ground black pepper, and cook, tossing occasionally, until just tender, about 5 minutes. Transfer broccoli to a plate. Wipe out skillet.
• Heat remaining ¼ cup grapeseed or vegetable oil in same skillet over medium-high. When oil is hot (it will start to shimmer), reduce heat to medium and add tofu in a single layer (work in batches if needed). Cook, turning every 3–4 minutes, until golden brown all over, 10–12 minutes total. Transfer to a clean kitchen towel or paper towels and let drain.
• Pour out any remaining oil in pan and wipe out. Return pan to medium heat. Whisk reserved sauce if it has separated, then pour into pan and cook until thickened and bubbling, about 20 seconds. Immediately remove pan from heat and add broccoli and tofu; toss to coat.
• Top tofu and broccoli with 1 Tbsp. toasted sesame seeds and reserved scallions. Serve with steamed white or brown rice.

Steps:

• Add the broccoli florets to a large pot of boiling, salted water and cook until al dente, 3 to 4 minutes. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry. 
• Add the spaghetti in the same pot of water. Cook until al dente, about 8 minutes. 
• Meanwhile, add the oil, sliced broccoli stems, red pepper flakes and garlic to a large skillet over medium-low heat and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant, about 8 minutes. Add the florets, toss to coat and warm through. 
• Drain the pasta in a colander set in the sink, and add the pasta to the skillet. Increase the heat to medium-high. Toss the ingredients and adjust the seasoning if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice over the top and sprinkle with the Parmigiano-Reggiano. Serve.