Let's say your car battery dies at a gas station three blocks away from your mother's house at 6:30pm on Christmas Eve. And by dead I mean...really dead. Like, so dead that even two sets of jumper cables, your mom's best friend's husband who is a car mechanic, and a partridge in a pear tree can't save it.
Oy. Really, really oy.
And then, after about an hour of jumper cable jiggling and attempts at engine revving, you finally do get the car started again but are given strict instructions not to shut the thing off under any circumstances unless you want to be stranded where only Triple AAA and a tow truck can save you.
Which is to say...you are most definitely not piling your mom, brother and sister into the car and driving out to Long Island to be with extended family as per your original plans. Unless you want to be stuck there until New Year's. And, well. You have to go to work on Wednesday. So that's a no-go.
And that, my friends, is how we ended up eating sushi and peppermint macarons for dinner on Christmas Eve.
Feast of the seven fishes. NYC-style.
But in case you're concerned about us shirking tradition entirely, you can rest assured that my mother spent at least five hours trying to convince me that tomato sauce that had been simmered with sixteen sausages and five pounds of pork was vegetarian. For old time's sake.
Anyways, I hope your holidays were slightly less uneventful than mine and that you stuffed yourself with all the love, cookies, and happiness that your heart could handle.
I, for one, have been eating way more than my fair share of sweet treats and so it's time to regain some semblance of self control, at least until New Year's Eve. Enter this stir fry, which is full of sweet-salty flavor, broccolini and tofu. Just perfect for getting your taste buds used to eating whole foods again. And for those tofu haters out there, you can sub in your protein of choice. No judgment.
Broccolini with Tofu, Sesame and Coriander
Serves 4, adapted from Ottolenghi
- 1 block extra firm tofu, pressed and drained
- 3 tbsp kecap manis (Indonesian sweet soy sauce...I bought mine on Amazon but here is a homemade version)
- 4 tbsp sriracha or chili sauce
- 2 tbsp sesame oil
- 1 lb broccolini
- 1 tbsp sesame seeds
- 1 tbsp peanut oil
- 3 tbsp chopped coriander or cilantro
- Cut the tofu into strips about 1 cm or 1/2 inch thick. In a bowl, whisk together the kecap manis, sriracha, and sesame oil. Gently mix the tofu into the bowl with the marinade and leave in the fridge for 30 minutes.
- Trim any hard leaves off the broccolini and discard them. Place the broccolini in a large pot full of boiling water and blanch for 2 minutes. Drain in a colander and rinse with cold water to stop the cooking. Leave it to dry.
- Scatter the sesame seeds in a nonstick skillet and toast for 5 minutes, jiggling the pan, until evenly browned. Remove from the heat and set aside.
- Place a large wok or heavy skillet over high heat. Add the peanut oil. Reduce the heat to medium, then carefully add the tofu strips and leave for 2-3 minutes, then gently turn them to cook the other side.
- Add any remaining marinade to the pan. Add the cooked broccolini. Add the cilantro and half of the sesame seeds and stir together gently. Remove from the heat. Season to taste with soy sauce, chili sauce and salt. Serve over quinoa, rice, barley...whatever grain you want!