Roasted Broccoli and Whipped Tofu With Chile Crisp Crunch

By Alexa Weibel

Updated Feb. 12, 2025

Roasted Broccoli and Whipped Tofu With Chile Crisp Crunch
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(1,936)
Comments
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The concept here is simple, but the results are truly spectacular: Broccoli florets are tossed with olive oil and soy sauce, steamed in the oven until softened, then crowned with crunchy chile crisp bread crumbs. The broccoli is bundled up in aluminum foil, then cooked, so that it tenderizes swiftly and retains moisture. Meanwhile, chile crisp, panko, cashews and olive oil are toasted in a skillet until seasoned and crunchy. (This mix would also be stellar over peanut noodles, roasted vegetables or salad greens.) The optional base of two-ingredient cashew cream (tofu and cashew butter) adds lusciousness and protein. This dish has got heat, but it’s more about texture.

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Ingredients

Yield:4 servings

    For the Broccoli

    • 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

    For the Cashew Cream (optional)

    • 14ounces drained silken tofu
    • 1cup cashew butter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

800 calories; 58 grams fat; 11 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 10 grams polyunsaturated fat; 52 grams carbohydrates; 11 grams dietary fiber; 7 grams sugars; 33 grams protein; 1184 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. Step 2

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

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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Ratings

5 out of 5
1,936 user ratings
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Comments

Daniel

This was amazingly good, and made for great leftovers as well. It was tasty straight from the fridge. For the cashew butter, I made my own - I put about 1 1/2 cups of roasted salted cashews in the food processor and pulverized them into a powder. Then with the motor running I added a teaspoon or two of oil, and it pretty much immediately turned from cashew crumbs to cashew butter after adding the oil. From there, I added the silken tofu, checked the salt levels and adjusted. Super easy!

Greg

Cooking the broccoli in a foil pouch does not yield crisp broccoli. The next time I make this dish, I will roast the broccoli without covering it.

Tomrely

Go on, live dangerously.. throw some cashews in the blender and keep your seat belt loosely fastened. What's the worst that could happen?

Beth

I tossed the cashew/tofu sauce with pasta and chickpeas and topped it with broccoli, the breadcrumbs, cashews, and chili crisp. I also tossed some nutritional yeast and garlic powder into the cashew/tofu sauce. Next time I’ll roast the chickpeas with the broccoli for another crunchy element.

Scott

This was great. If I were to make a change I would probably add more broccoli and scaling up the seasoning with it, maybe up to 2.5 pounds of broccoli. We ended up with a ton of cashew cream, wishing we had more broccoli to go with it.

MB

I love this recipe! Instead of chopped cashews I add vinegar soaked raisins at the end (and, as others have mentioned, just roast the broccoli instead of steaming). The chopped cashews would probably be good I just haven't had extras around and I wanted another texture.

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Credits

By Alexa Weibel

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