Instructions

• Heat the peanut oil in a large skillet over medium heat. Add the salt, cracked peppercorns, and smashed garlic, and cook for 1 to 2 minutes until fragrant. Add the tofu pieces into the skillet and cook for approximately 5 minutes on each side until golden brown.
• Meanwhile, steam the broccolini until tender.
• Add the chili garlic paste, maple syrup, and liquid aminos to a small bowl, stir to combine, and set aside.
• Cut the seaweed sheets into thin strips.
• Once the tofu is golden, divide it between two plates.
• Transfer the steamed broccolini to the skillet and stir to coat it with the remaining oil and flavors. Sprinkle over the toasted sesame seeds and divide the broccolini between the plates.
• To serve, drizzle the tofu and broccolini with the chili sauce and top it with the seaweed strips.