Broccoli with tamari almonds, chili and garlic
3 min read 2DiE4 Live Foods · 2DiE4 Live Foods Updated:09 Jun 2026Share
Broccoli with Tamari Almonds, Chilli and Garlic
Broccoli is a vegetable that can do a lot with very little.
Broccoli is a vegetable that can do a lot with very little. All you need is heat, garlic, chilli and the right crunchy topping at the end. The Tamari almonds from Spain are an exception to our raw-topping rule: they have already been gently treated once with Tamari sauce and taste intensely salty and umami-rich. That is exactly what you need on broccoli, instead of pouring extra soy sauce over it. We do not heat them again, though. We chop them coarsely and sprinkle them over right at the end. This keeps the crunch intact and the Tamari aroma fresh.
Ingredients (for 2 people as a side or small main)
For the broccoli
- 500 g fresh broccoli (1 medium-sized head)
- 3 tbsp extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 fresh red chilli, finely chopped (or 1/2 tsp chilli flakes)
- 1 tbsp sesame oil (toasted, for aroma)
- Juice of half a lemon
- Fleur de sel
- Freshly ground pepper
For serving
- 60 g 2DiE4 Tamari almonds (Spain), coarsely chopped
- 1 tbsp white sesame seeds (optional)
- A handful of fresh coriander or parsley
Preparation
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Cut the broccoli into bite-sized florets. Peel the stalk and cut it into thin slices, it tastes good too. Wash everything.
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Bring a large pot of water to the boil and salt it generously. Blanch the broccoli for 2 to 3 minutes; it should stay crisp and bright green. Immediately shock in ice-cold water, then drain.
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Warm the olive oil in a large pan over medium heat. Add garlic and chilli and let them release their aroma for about 1 minute. The garlic may turn golden, but never brown.
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Add the broccoli to the pan and toss for 2 to 3 minutes, letting it absorb the garlic oil. Season with fleur de sel and pepper.
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Take the pan off the heat. Add sesame oil and lemon juice, then toss once more.
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Divide between two plates. Only now sprinkle the coarsely chopped Tamari almonds generously over the top. Optional: sesame seeds, coriander or parsley as the final accent.
Why activated is better
Tamari almonds are our conscious exception to the “raw-on-top” rule. The almonds from Spain are activated first, which means they are soaked overnight in salt water and dried below 42 degrees. This significantly reduces phytic acid (Schlemmer et al., Mol Nutr Food Res 2009). Only then are they briefly marinated with Tamari sauce and gently dried again. The result is an almond snack with an umami-salty kick and an intact crunchy bite. In this dish, they replace the classic soy sauce you would otherwise pour over the broccoli. You get seasoning and texture in one. Important: do not throw them into the hot pan; add them only on the plate, otherwise they absorb moisture and turn soft.
Tips & variations
- Spicier: Instead of chilli flakes, add half a teaspoon of gochujang or sambal to the pan for more depth.
- More filling: Serve over a bowl of steamed rice or soba noodles, and it becomes a proper main dish.
- Vegetable swap: Works just as well with pak choi, tenderstem broccoli or green beans.
- Cayenne version: Use Cayenne Tamari almonds instead of the regular Tamari almonds for extra heat without extra chilli.
- Vegan topping: Add a handful of toasted sesame and an extra splash of rice vinegar, and it turns into a Japanese-style gomae.
Pairing
A dry Sauvignon Blanc from the Loire or a Grüner Veltliner. Asian twist: chilled Junmai sake or a pale pilsner. Side dish: steamed jasmine rice or a bowl of miso soup.
What you need from the shop
2DiE4 Tamari almonds: Spanish organic almonds, activated in Königsdorf and gently refined into a snack with fermented Tamari sauce. 60 g for this dish. They easily keep for a month in a glass jar.
View Tamari almonds in the shop
