Crispy Tofu With Coconut Quinoa and Broccolini

You know all those times you've made tofu at home and it was kind of...whatever? This is what you actually wanted to make. Crispy, craggy, and thoroughly coated in an addictive, peanut-y sauce, this tofu is so delicious that even the most stubborn carnivores won’t complain. The key to good pan-fried tofu is to make sure it’s as dry as possible before it goes into the hot oil, and to be patient—it can take time to develop the browning you’re after, but the payoff is huge.