Sichuan Crispy Tofu & Millet Stir-Fry with Charred Broccolini

Ingredients

• 200 g extra-firm tofu, pressed and cubed
• 1/2 cup millet, uncooked
• 150 g broccolini, whole spears
• 1 1/4 cups vegetable broth, for millet
• 2 tbsp soy sauce, tamari for gluten-free
• 1 tbsp rice vinegar, unseasoned
• 1 1/2 tbsp sesame oil, divided
• 1 tbsp ginger, minced fresh
• 3 cloves garlic, minced
• 1/2 tsp sichuan peppercorns, crushed
• 1/2 tsp chili oil, optional heat
• 1 tbsp coconut oil, for pan-frying
• 1 tbsp sesame seeds, white and black mix
• 2 stalks scallions, sliced thin
• to taste pinch sea salt

Instructions

1. 1

   Rinse millet and toast in dry skillet over medium heat for 2 minutes until fragrant. Add vegetable broth, bring to boil, reduce to low, cover and simmer 15 minutes until tender and liquid absorbs. Fluff with fork, set aside.

2. 2

   While millet cooks, press tofu between paper towels with weight for 5 minutes to remove excess moisture. Cut into 1-inch cubes.