14-16oz firm or extra-firm tofu, cut lengthwise into 4 slabs
¼ cup tamari or soy sauce
4 garlic cloves, minced and divided
1” piece ginger, peeled and minced
1 tablespoon chili-garlic paste, such as sambal oelek or sriracha
1 tablespoon rice vinegar, divided
½ teaspoon black pepper
¼ cup tahini
2 teaspoons toasted sesame oil
3 tablespoons preferred vegetable oil, divided
2 packages BROCCOLINI®
2 green onions, thinly sliced
2 teaspoons white sesame seeds
1 teaspoon black sesame seeds (optional)
Place tofu slabs on a baking sheet and cover with a clean kitchen towel. Place another baking sheet on top and using a heavy skillet or cast iron pan, press tofu for 20 minutes.
In a small bowl, combine tamari, half the garlic, ginger, chili-garlic paste, 1 tablespoon vinegar, and pepper.
Cut each slab of tofu in half lengthwise and then into approximately 1” cubes. Transfer to a zip-top bag, pour half the tamari mixture over, and marinate at least 30 minutes or up to an hour.
In a small bowl, whisk together tahini, sesame oil, remaining garlic, and enough water to make a sauce-like consistency, about ¼ cup.
In a nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add tofu and cook until browned on all sides, 8-10 minutes. Transfer to a plate.
In the same skillet, heat remaining 1 tablespoon oil until shimmering and add BROCCOLINI®. Cook, stirring, until bright green. Add remaining tamari mixture and tofu and cook until BROCCOLINI® is crisp tender, about 5 more minutes.
Serve on a large platter drizzled with tahini sauce and garnished with green onion and sesame seeds.