Broiled Teriyaki Tofu with Bitter Greens, Chili, and Scallion Oil

• 1 pound very firm tofu sliced into 4 large pieces
• 4 tablespoons teriyaki sauce
• 1/4 cup vegetable oil
• 1 thumb-sized piece of ginger, peeled and halved
• 3 scallions, white and green parts, sliced
• 2 garlic cloves, peeled and smashed
• 2 handfuls of broccolini or broccoli rabe
• 1 3/4 cup chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 pinch red pepper flakes
• 1/2 medium onion, diced

1. Heat the broiler and place a rack as close as possible to the flame.
2. Put the tofu pieces on a plate and rub with all over with the teriyaki sauce.
3. Add the vegetable oil, one of the pieces of ginger, half the scallions and the garlic cloves to a small saucepan.
4. Heat to a lively simmer, then turn off the heat and allow the oil to steep for 15 minutes.
5. Bring a large pot of salted water to boil.
6. Add 2 tablespoons salt, then add the broccoli, blanch for 2 minutes, then drain well and shock under cold running water to stop the cooking.
7. Chop into 1-inch lengths and set aside.
8. Heat the chicken stock in a small saucepan over medium heatadd the remaining piece of ginger, the soy sauce and half the sesame oil, and simmer on very low heat.
9. Place the tofu pieces in an ovenproof skillet or on a baking sheet and broil, turning once, until beginning to caramelize all over, about 4 minutes per side.
10. While the tofu is broiling, pick the piece of ginger out of the scallion oil and discard.
11. Heat 1/2 of the scallion oil in a large saucepan over high heat.
12. Add the chopped broccoli, the red pepper, the onion and the remaining sesame oil and saute until warmed through.
13. To serve, place a mound of the broccoli in the center of a bowl.
14. Place a piece of broiled tofu over the greens.
15. Ladle some chicken stock around the greens, then add a few spoonfuls of the scallion oil.
16. Repeat with a second bowl, top both bowls with the remaining scallions, and serve.

teriyaki sauce, vegetable oil, ginger, scallions, garlic, broccoli rabe, chicken stock, soy sauce, sesame oil, red pepper, onion

Taken from cooking.nytimes.com/recipes/1015518 (may not work)