Whipped tofu bowl with chile-crisp broccoli and edamame
15 min · 25 g protein · 357 cals / serving
A cloud of lemony whipped silken tofu spread in the bowl, piled with skillet-charred broccoli and edamame in garlic and soy, and showered with a crunchy topping of toasted cashews, panko and chile crisp. Creamy, smoky, crisp and gently hot, in 15 minutes.
Ingredients
Broccoli and edamame
- 2 tsp olive oil
- 1 1/2 lb florets broccoli, bite-size (two 12-oz bags of florets, or 2 heads)
- 2 cups shelled edamame, frozen is fine
- 3 cloves garlic, thinly sliced
- 3 tbsp water
- 1 tbsp reduced sodium soy sauce
Chile-crisp crunch
- 1 tsp olive oil
- 3 tbsp unsalted cashews, roughly chopped
- 1/3 cup panko breadcrumbs
- 2 tsp chili crisp, with some of its oil, plus more to serve; most is vegan, but a few contain dried shrimp, so check the label
Whipped tofu
- 1 pack (16 oz) silken tofu soft tofu, drained well
- 1 tbsp tahini
- 1 small clove garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp lemon juice, added last, to taste
To serve
- 2 green onions, thinly sliced
Steps
- Heat the 2 teaspoons of oil in your largest skillet (30 cm / 12 in) that has a lid, over high heat. Add the broccoli and edamame; the pan will be piled high. Leave them 3 minutes to char underneath, toss once, then add the garlic and the 3 tablespoons of water, cover and steam 3 minutes until the broccoli is just tender. Uncover, add the soy sauce and toss for 1 minute.
- While the broccoli chars, warm the 1 teaspoon of oil in a small second pan over medium heat and toast the cashews for 2 minutes, stirring. Add the panko and stir 1–2 minutes more until golden, then take the pan off the heat, stir in the chile crisp and tip the crunch into a bowl.
- While the broccoli steams, blend the drained silken tofu, tahini, garlic, salt and pepper in a blender or food processor for about 1 minute, until smooth and fluffy. Blend in the lemon juice a little at a time, tasting as you go.
- Spread the whipped tofu in four shallow bowls, pile the broccoli and edamame on top and scatter with the crunch and green onion. Put more chile crisp on the table.
- To keep it for lunch, pack the whipped tofu, the vegetables and the crunch separately: it keeps 3 days in the fridge. Whipped silken tofu weeps a little as it sits, so stir it before serving; warm the vegetables and spoon them over the cold whipped tofu.
Good to know
Is it too spicy for children?
Take a few spoons of the toasted cashews and panko out of the small pan for them before you stir in the chile crisp; the broccoli itself is mild.
Can I use extra-firm tofu?
Yes: a 14-oz block of extra-firm tofu, crumbled and whipped in a food processor (not a blender) for about 3 minutes with 3–4 tablespoons of water, makes a thicker spread, more like hummus, with a little more protein, for about the same score.
What goes with it?
It is a full plate as it stands; for a bigger dinner, spoon it over a pouch of brown rice or serve warm flatbread on the side to swipe through the whipped tofu.
Per
- Calories
- 93
- Protein
- (27%)
- 6 g
- Fat
- (47%)
- 5 g
- Carbohydrates
- (26%)
- 7 g
- of which sugar
- 2 g
- Fiber
- 3 g
- Sodium
- 150 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1428 kcal goes into the pot and 1661 g of ingredients comes out as about 1536 g of food: 93 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.