Roasted Broccoli and Whipped Tofu With Chile Crisp Crunch

Ingredients

1½ pounds broccoli (about 2 medium heads), cut into 1-inch florets

4tablespoons extra-virgin olive oil

2teaspoons soy sauce

Salt and black pepper

1garlic clove, thinly sliced

½cup coarsely chopped cashews

1tablespoon chile crisp, plus more for serving if you like

⅓cup panko bread crumbs

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For the Cashew Cream (optional)

14ounces drained silken tofu

1cup cashew butter

Directions

Step 1

Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil. Add the broccoli, drizzle with 3 tablespoons olive oil and the soy sauce, season lightly with salt and pepper, and toss to coat. Arrange in an even layer, then dot with the garlic.

Step 2

Tightly wrap the broccoli mixture with another piece of aluminum foil, sealing shut, and bake until crisp-tender, about 15 minutes.

Step 3

While the broccoli bakes, prepare the chile crisp bread crumbs: Heat the remaining 1 tablespoon olive oil in a medium skillet over medium. Add the cashews, season to taste with salt and pepper and cook, stirring frequently, until fragrant, about 3 minutes.

Step 4

Add the chile crisp to the cashews, then stir in the panko and continue to cook, stirring frequently, until the panko is toasted, 2 to 3 minutes. Season to taste and transfer to a paper towel-lined plate.

Step 5

If using cashew cream, add the tofu, cashew butter and 6 tablespoons water to a small food processor; blend until fluffy. Season generously with salt and pepper, then spread it on a serving platter or shallow bowl.

Step 6

Arrange the cooked broccoli on top, drizzle with additional chile crisp, if desired, and sprinkle generously with the chile crisp topping. Serve immediately, with any additional chile crisp crunch on the side.

Notes

https://cooking.nytimes.com/recipes/1026270-roasted-broccoli-and-whipped-tofu-with-chile-crisp-crunch