“Some of my favourite food memories are of being at my grandma Popo’s house. She’d babysit all nine grandkids at once, and I’m pretty sure the only time she’d get a moment of semi-quiet was mealtime. She’d pour sizzling hot oil over bowls of rice—the crackling sounds and intoxicating smell of oil, flavoured with whatever she was into that day, always worked its magic. This recipe uses the heat of the oven to steep the oil with plenty of garlic and red pepper flakes, while the tofu and broccolini bake alongside.” —Bri Beaudoin

a big tray of cooked tofu and vegetables


454 g extra-firm tofu, patted dry and cut into ½-inch cubes
2 tbsp tamari
7 tbsp grapeseed oil, divided
4 tsp cornstarch
6 garlic cloves, finely grated
1 tbsp toasted sesame seeds
1 to 2 tbsp red pepper flakes
½ tsp fine sea salt, divided
2 bunches broccolini, trimmed
2 scallions, thinly sliced, for garnish
Flaky sea salt, for garnish
Cooked jasmine rice, for serving
Lime wedges


Place the oven racks in the upper and lower thirds of the oven and preheat to 425°F. Line 2 large baking sheets with parchment paper. Scatter the tofu on one of the prepared baking sheets. Drizzle the tamari over the tofu and, using your fingers, toss until most of the tamari is absorbed. Drizzle 1 tablespoon of the grapeseed oil over the tofu and toss to coat. Sprinkle the cornstarch over the tofu and toss to coat. Spread the tofu in an even layer, then bake on the lower rack for 15 minutes, until the tofu is light golden but not yet crispy.

In a small oven-safe glass container, combine 5 tablespoons of the grapeseed oil with the garlic, sesame seeds, red pepper flakes and ¼ teaspoon of the salt. Once the tofu has baked for 15 minutes, flip the cubes. Place the container of chili garlic oil onto the same baking sheet and bake on the lower rack until the tofu is golden brown and crispy around the edges and the oil is lightly bubbling (about 15 minutes). Meanwhile, bake the broccolini: Scatter the broccolini on the second baking sheet. Drizzle the remaining 1 tablespoon grapeseed oil over the broccolini and toss to coat. Sprinkle with the remaining ¼ teaspoon salt.

Bake on the upper rack until the broccolini is bright green and tender (8 to 10 minutes). Drizzle 2 tablespoons of the chili garlic oil over the tofu (careful, the bowl is hot!). Using a flexible spatula, toss the tofu until evenly coated in the oil. Combine the coated tofu and broccolini on a serving platter. Garnish with scallions and flaky salt.

Serve with rice, lime wedges and the remaining chili garlic oil for drizzling.

Get more Evergreen Kitchen vegetarian recipes here.


Excerpted from Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin. Copyright © 2022 Bri Beaudoin. Photography by Anguel Dimov. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.