broiled tofu with snow peas, broccoli, and shitake

broiled tofu with snowpeas, broccoli and shitake

We were going to go to Boston this afternoon to look at wedding venues this weekend, but we cancelled our trip. Andrew has the dreaded summer flu, which in my mind, is way worse than the winter flu because in the winter you’re at least expected to get sick once or twice. Summer flu is the pits – it’s warm outside but you’re running a fever and are therefore cold.

Outside of rescheduling appointments, it’s not a big deal. We’ll get married one way or another some time next year. It’ll happen. You know why? Well, for one, I bought the dress – so um, I have got to wear that thing one way or another. And moreover, I believe I’m owed some wedding pie, so that’s that.

roasted vegetables, ready

I was going to write you this lyrical thing today about cooking dinner on weeknights, but that’ll have to wait. My inspiration suddenly waned upon learning that Andrew was getting sick. And I have some work to do this afternoon after which I’ll go out to gather some ingredients for his favorite soup. I hope it does the trick. I have faith in soup’s restorative powers.

broiled tofu with snowpeas, broccoli and shitake

But this post, about weeknight dinners, this recipe rather, I’d like to share it now. Broiled tofu with vegetables sounds about as exciting as watching paint dry. But this is where things pick up a bit – that marinade is kind of the best thing ever: garlicky, gingery, pungent. For the last two months we’ve been broiling tofu on a weekly basis at our house – and we can’t get enough. I won’t get into that whole “reduce your meat consumption” message – that’s a personal choice that people have to make for themselves. We eat it because we like it and because it doesn’t make us fall asleep immediately after dinner, which is a bonus considering that we both like to do a bit of work after our meal.

green things

I’ve also been known to make the marinade in giant vats and keeping it in the refrigerator for weeks, making it almost too-easy to make dinner in under 20 minutes. Think on that this weekend – twenty minute weeknight meal that you’ve prepared from scratch – sounds almost impossible, right?

Meanwhile, I’m off to make some soup for my ailing fiancé and unpack my bags. And maybe to take some Vitamin C while I’m at it.

Everyday Food Giveaway:
So I’ve never done one of these because, at the heart of it, I’m very much opposed to giveaways, but on the heels of this weeknight dinner post, I wanted to make an exception. This just might be the one giveaway on Sassy Radish: I’ve long been vocal about how much I love Everyday Food magazine and they offered to give away 5 issues of their special summer issue to my readers. Personally, I can’t say enough good things about the magazine and think you might love it as much as I do. All you have to do is leave a comment and tell everyone what is your favorite weeknight go-to meal – be sure to leave your emails behind? I’ll choose winners randomly and contact them individually. Giveaway closes Monday, July 11th. Thanks!

Broiled Tofu with Snow Peas, Broccoli, and Shitake

1 package of extra-firm tofu, drained
2 tablespoons grated ginger
1/4 cup soy sauce
1 1/2 tablespoons honey
6 tablespoons sesame oil
1 large garlic clove, minced
1 cup snow peas, trimmed
1/2 head broccoli, chopped into florets
1 cup shitake mushrooms, caps only, thinly sliced
3 scallions, white and light green parts only, thinly sliced diagonally
1/2 teaspoon red pepper flakes
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
Cooked brown rice for serving (or make coconut rice)

1. Heat broiler, with rack in top position. Cut tofu cross-wise into 1/2-inch thick pieces. In a medium bowl, whisk together ginger, soy sauce, honey, 3 tablespoons oil, and the garlic. In another bowl, combine the snow peas, broccoli, shitakes, and scallion, with the red pepper flakes and 2 tablespoons of oil. Season the vegetables with salt and pepper.

2. On a rimmed baking sheet, arrange tofu in a single layer and drizzle half the sauce. On another rimmed baking sheet, arrange the vegetables. Broil tofu for 3 minutes. Remove from oven and set aside. Broil the vegetables for 1 to 2 minutes. Serve tofu with vegetables alongside brown rice, and drizzle with remaining sauce.

Serves 2 to 3.


  • Whitney

    Can you believe I don’t get Everyday Food? I get LOTs* of mags but somehow that hasn’t made my list. Want to change my mind??

    Thank you for reminding me about broiled tofu. I used to make this, but got out of the habit.

    My go to weeknight meal is usually something with pasta: keep sauce frozen or just quick broc with olive oil, chili flakes and lots of good parm.

    *Bon Appetit, Vanity Fair, Real Simple, Cooking Light, Cooks Illustrated, Food & Wine, Newsweek (from my NPR donation), Texas Monthly….

  • Rachel

    I’m definitely going to try this technique with tofu! My favorite go-to meal is a soba noodle bowl with whatever vegetables I have around and a simple soy-based sauce. Easy and quick!

  • Jessica

    I don’t think I could ever get away with serving tofu instead of meat in my house, but I do want to try roasting broccoli sometime!

  • Fresh and Foodie

    Yum! I haven’t figured out how to master tofu at home, but I’ve never tried broiling it as you did. Will definitely try that next. It looks great.

    My favorite go-to meal is so easy. Salsa chicken. Put two chicken breasts in an 8″X8″ glass dish, top with a 16oz jar of your favorite salsa, and bake at 350 for 30 minutes. Serve it as-is, or sliced for tacos/burritos/etc. Pretty effortless if you ask me. (freshandfoodieblog at gmail dot com)

  • Gina

    Yum! I love making vats of marinades to store in the fridge!
    At the moment, my go-to meal is a stir-fry… whatever is fresh from the CSA p/u and whatever else I’ve got around. So, this recipe works into that idea– perfect!

  • Ranjani

    I like to do a simple stir fry of veggies with garlic, ginger, and herbs. We eat it over rice and add sauce at the table to our individual preferences – soy sauce, sesame oil, and sriracha for me.

  • Adrienne

    This tofu sounds fantastic – I’ve never broiled or baked tofu, I usually stir fry it, but I will definitely give this a try.

    My go-to weeknight meal is greens and potatoes. Saute spinach or chard with a little garlic, cut a potato into little cubes, saute those, and serve it all together with hot sauce. Hasn’t failed me yet!

  • Amy

    Our fave easy summer meal is a ratatouille-inspired roasted veg dip a la Ina Garten. Roast up the veggies, toss a pan of pita chips into the oven while you pulse the veggies in the fp, and voila! Fab summer dinner. Leftovers make a great sub for pizza sauce the next night!

  • Amy

    Got all excited about the prospect of ratatouille/pita for dinner and forgot to say I hope Andrew’s feeling better ASAP. Sorry about your trip. :(

  • Chihiro

    I hope I can be as calm and rational when I’m planning my wedding!!

    If I have cold rice in the fridge, I make fried rice or ojiya, which is like a miso porridge? If I don’t, then I’ll make a salad with whatever I have.

  • Gretchen @

    My favorite go-to weeknight meal in the summer is to grill something (pork tenderloin is a favorite) and eat it with a salad made up of whatever veggies I have laying around. You can really make it more exciting by varying the marinade and the vinaigrette/dressing that you make.

  • Linda

    My go to is Pad Thai.It isn’t as complicated as it seems. Or a salad with all sorts of yummy things added.

    I am going to try this recipe though! It sounds delicious!

  • Renee

    Our best to Andrew! Men are babies when they’re sick aren’t they? (But all the more reason to love and care for them.) :)
    My go-to weeknight meal always involves things I can prep ahead of time. Chickpea burgers, kale salads, spicy green beans, carrot soup (specifically the Moroccan one from Bon Appetit with cumin-spiked yogurt) are some of my favorites.
    And thank you for this recipe. Although we are both omnivores, my husband and I always look for a good tofu recipe.
    (And I’m looking forward to seeing The Dress!!)

  • jordan

    Olga! First of all, I can’t believe we got engaged the same weekend (same day, I think!). And I love this. So simple and delish. Go to dinner for me is easy, cheap and quick. Whatever greens I have, sauteed with garlic, maybe some cayenne, salt & pepper all topped with a poached egg. If I feel like I need it, I might make some brown rice or something. :) Best of luck with all the planning!!

  • Katie

    Wedding pie? That sounds fantastic!

    My go-to weeknight meal is barley risotto. I throw in a can of beans I have and some fresh veggies (I love escarole in it). It’s hearty and healthy, and it tastes great the next day!

  • bridgit

    My go to dinner is rice and something… cooked with black beans, tomatoes and Mexican inspires spices, served with chips, sour cream, salsa and cheese, or more Mid-eastern, with lentils, caramelized onions, peas and yogurt.
    Alternatively, we do a frittata about once a week. It never fails to help us clean out the fridge.

  • Anna

    I keep on trying to convince my boyfriend to eat tofu, but he hasn’t caved yet, so I’ll add this to the list of things to make while he’s out of town. Our go to meal is sausage and broccoli, very boring I know. We get one of the fancy flavored kinds from whole foods and eat it with some mayo usually. Not too many calories and ready in less than a half hour are it’s two most redeeming qualities.

  • Elena

    Breakfast burritos! :)
    We almost always have homemade salsa sitting in the fridge just asking to be eaten. Scramble some eggs and veggies…get out the sour cream and jalepenos…wrap…and we’re eating dinner in under twenty minutes.

  • Lynn

    Have never tried tofu but this recipe is the one to get me started!! My favorite go to meal is spaghetti; make pasta (use easiest method possible, mix flour and eggs, cut and lay out to dry), while pasta is drying throw tomatoes, mushrooms, olive oil and spices in sauce pan to reduce; throw pasta in boiling salt water; top with any warmed left over meat and you have your meal in 30 minutes tops!!!

  • maria

    i am a huge fan of making a giant batch of meatballs and keeping them in my freezer. that way, even in the most dire of circumstances (pasta and sauce are always on hand in some form or another), i always have something warm and yummy to whip up in no time. speaking of which, i think its about time for a new batch.

  • Dorothea

    I love tofu, but rain or shine, my favorite weeknight go-to meal is tomato soup with a grilled cheese sandwich! So satisfying! And as a side, I like a simple salad or, in the wintertime, oven-roasted broccoli or cauliflower – yum!

  • Anita

    Go-to meal: spaghetti. Which is why I buy a lot of salads, greens and beans; so I’m not tempted to make spaghetti every evening…

  • Lorane McCaleb

    I usually go with either pinto beans and cornbread or spaghetti and meatballs for a quick weeknight meal. :)

  • MIchelle

    I have been on a tofu kick lately too! Maybe it’s because it keeps forever and doesn’t require defrosting like my sad chicken breasts in the freezer. They never really call to me :(

    My go to meal in the summer is usually a salad topped with some sort of protein (usually a poached or hard boiled egg) and beans and whatever veggies are in the fridge. Or a quick pasta with some white beens, wilted greens, good parm, and some parsley and basil from my potted herb garden.

  • Julie

    I am so boring! It’s a can of tuna mixed with mashed avocado on toast with a side veg. :) Boring but deeeeelicious!

  • Janet M-N

    My favorite weekend meal is plain and simple… Salmon, broccoli and wild rice. I bake the salmon with olive oil and a bit of fleur de sel, I blanch the broccoli, and it is very satisfying. It take no thought, which is also good as I tend to work before, during and after dinner…

  • MonsterAteMy

    Confession: I’m scared of my broiler. There. I said it.
    I might try this anyway, just because it looks so good, though I may wimp out and use your marinade to simple bake the tofu instead. Yum!

    Our standard rushed go-to weeknight meal depends on having some leftover rice in the fridge, which we often do. I usually make extra when I make rice just so there will be leftovers. Anyway, our fall-back meal is beans and rice, made with canned black beans and often topped with hard-boiled eggs.

  • Juanita

    My fave go-to meal is vegetable soup, usually with butternut and potatoes as a base. It takes 45 minutes from start to table, and it’s good and good for you!

    Hope your beau is on the mend by now!

  • radhi

    this will be our dinner tonight! thanks for the broiling idea! my favorite new go-to is mexican quinoa with a side of sauteed vegetables. plan b is almost always pasta with a tomato basil sauce. so boring but always delicious. thanks for the giveaway and all your delicious recipes!

  • christina

    Get well soon, Andrew!

    My go-to weeknight meal is rice + sauteed greens (kale or chard in winter, generally zucchini in the summer) with lots of garlic and caramelized onions + a poached or fried egg on top, with hot sauce on the side.

    In summer, another standby is a Greek salad, with cucumber, tomato, feta cheese, fresh oregano, and lots of lemon juice and pepper in the vinaigrette. I make a huge batch and stuff leftovers in pita the next day for lunch.

  • Charlotte

    Our go to meal in the middle of the week (or should I say my as I do all the cooking) is pasta with vegs or some kind of hash made from roasted potatoes and vegs and maybe sausage if there is any hanging around. I do so hate it when the kitchen conspires against me…it does so rarely I must say and is usually precipitated by someone else in the household (who shall remain nameless) eating part or all of whatever it was I was planning to make/use for dinner or when the frozen hunk of something I pulled out of the freezer turns out to be something completely different than I thought (pureed plums instead of tomato sauce for eg).

  • Meg

    Broiled ginger tofu with steamed broccoli over brown rice was my go-to weeknight meal too until my husband finally got sick of it. (It took a while, though, and it never lost it appeal for me; I still make it on nights when he’s out. Next time, I’m going to try your recipe instead of mine. Peas and mushrooms and roasting can only make things better!) These days, we’ve been falling back on a stripped down cassoulet: fry a couple of slices of bacon then sweat some carrots and onions and mushrooms in the leftover grease, mix in two cans of white beans and a bunch of dried thyme, top with sausages and breadcrumbs mixed with dried parsley and bake. It’s faster than it sounds and really delicious, but a real winter meal. I need to find something more summery!

  • betsy

    Our go to weeknight meal has been salmon burgers that we adopted from a recipe from Bon Appetit for Turkey burgers. The kids are happy and I am happy that they are eatting something quick and healthy.

  • wintor

    Oh, I love tofu and cannot wait to try this! Can you believe I never thought of broiling it?? My favorite weeknight meal is definitely grilled italian turkey sausage, with peppers…or pasta…or with a dab of spicy mustard and sassy little salad. So quick and easy!

  • Courtney

    Our go-to is chicken with some sort of sauteed veggie & rice. It’s boring, but tasty & healthy, which I think is a perfect combination for an easy weeknight meal. However, I can’t wait to try this tofu!

  • Erika

    In the summer my favorite weeknight meal is whatever veggies looked yummy at the market, quickly sauteed with herbs, olive oil, salt and pepper. I serve this with a fried (farmer’s market) egg and some homemade cornbread (which if you bake in muffin pans can be made very quickly). Maybe a tomato and cucumber salad on the side. And a peach for dessert.

    I subscribe to Everyday Food, but I guess that the special issue is only available on newstands. And I haven’t been able to find it yet. :(