Sweet Broccolini with Tofu, Sesame and Coriander

I used Sriracha for the chilli sauce and found it a little but too spicy - next time I would use less. I also substituted broccoli for the broccolini, and pine nuts and pumpkin seeds for the sesame seeds, becasue that was what I had on hand.

I agree it would help to press the tofu, so that it could absorb more of the marinade.

I ate this dish hot when I made it, and didn't think it was very special, but having it at room temperature (as the recipe suggests) the next day for lunch I really liked it - the marinade has a great flavour.

Very delicious, and a good choice for a packed lunch. The salad was tasty and well complimented by the sauce, without any ingredient being dominated.

A few small remarks: the tofu doesn't pick up the marinade very well. If possible, let it marinate a little longer, and also make sure the tofu is well drained to prevent the liquid from being thinned down. Also, the tofu breaks easily, so arrange it in a single layer for the marinade, or keep basting the tofu. Last, we added an extra chilli to the sweet chilli sauce, a good idea if you like things spicy.