Sichuan-Spiced Crispy Tofu & Millet Stir-Fry with Charred Broccolini

Ingredients

• 200 g extra-firm tofu, pressed and cubed
• 0.5 cup millet, uncooked
• 150 g broccolini, whole stems
• 3 tbsp avocado oil, divided
• 1 tbsp ginger, minced
• 3 whole garlic cloves, minced
• 1 tsp Sichuan peppercorns, toasted and crushed
• 2 tbsp soy sauce, low-sodium
• 1 tbsp rice vinegar, unseasoned
• 0.5 tsp maple syrup, vegan
• 1 cup vegetable broth, low-sodium
• 1 tbsp sesame seeds, white, for garnish
• 1 whole scallions, sliced thin
• 0.25 tsp sea salt
• 0.125 tsp white pepper

Instructions

1. 1

   Bring vegetable broth to boil in small saucepan. Add millet, reduce heat to low, cover and simmer 15 minutes until tender. Fluff with fork and set aside.

2. 2

   While millet cooks, press tofu between paper towels with weight on top for 10 minutes to remove excess moisture. Cut into 1-inch cubes.