Prep and portion: Pat the pressed tofu slabs dry with paper towels to remove excess moisture (this helps the za'atar and oil adhere and gives a better sear). Slice each slab in half crosswise if you want smaller portions, or keep as two slabs for a steak-like presentation.

Marinate tofu briefly: In a small bowl combine 1 tsp lemon juice, 1 tbsp olive oil (reserve the remaining oil for the potatoes), the 1 tsp za'atar, a pinch of sea salt and a grind of black pepper. Brush or spoon this onto both sides of the tofu and let rest 8–10 minutes. Why: the acid brightens the tofu and the oil helps the za'atar bloom and stick to the surface for better crust formation when searing.

Parboil the potatoes: Place halved fingerlings in a pot, cover with cold water, add a good pinch of salt, bring to a simmer and cook until just fork-tender, about 8–10 minutes depending on size. Drain and let them sit in the colander a minute to steam off moisture. Why: parboiling cooks the potatoes through so that the pan-roast focuses on crisping the exterior without overcooking the interior.

Crisp the potatoes: Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add the remaining 1 tbsp olive oil and when it shimmers, place potatoes cut-side down in a single layer. Press them gently with a spatula so the cut surface makes full contact with the pan. Cook, undisturbed, until deeply golden and crisp, about 6–8 minutes. Turn and brown the edges for another 2 minutes. Why: a hot pan and steady contact produce Maillard browning for maximum crunch and nutty flavor.

Finish the potatoes with lemon and garlic: Lower heat to medium, add the minced garlic and immediately toss the potatoes for 30 seconds to 1 minute until aromatic (don’t let the garlic burn). Add the remaining lemon juice (about 2 tsp) and a pinch of salt; toss to glaze. Remove from the pan and keep warm. Why: adding garlic briefly flavors the oil without becoming bitter; a splash of lemon brightens the rich, crispy potatoes.

Sear the za'atar tofu: Wipe the skillet lightly (keep some fond from the potatoes if you like extra flavor) and return to medium-high heat. Add a thin film of oil if needed. Place tofu slabs in the hot pan and sear without moving for 3–4 minutes per side until a deep golden crust forms—use a spatula to press gently during the first minute to maximize contact. Why: high, steady heat creates a caramelized crust that contrasts with the silky interior of the pressed tofu.

Check doneness and finish: If the tofu is browning too fast before heated through, reduce heat slightly and cook another 1–2 minutes per side. Taste and adjust seasoning with salt and pepper. Why: adjusting heat ensures a golden crust without drying the tofu.

Quick-steam the broccolini: While tofu sears (or after, if your pan is busy), bring about 1 inch (2–3 cm) of water to a simmer in a wide skillet with a tight-fitting lid. Add broccolini, cover, and steam 2–3 minutes until stems are tender-crisp and florets bright green. Drain and toss with a tiny pinch of salt, a drizzle of olive oil or a few drops of the reserved lemon if desired. Why: quick steaming preserves color, texture and nutrients; tender-crisp broccolini keeps the plate balanced against the potatoes and tofu.

Make the tahini-lemon drizzle: In a small ramekin whisk together 1 tsp tahini, 1 tsp water and a tiny pinch of salt until smooth and pourable—add another drop of water if needed. Taste and, if you want, add a few drops of lemon or a pinch of za'atar for continuity. Why: thinning tahini with water keeps the drizzle light and lets its nutty richness finish the dish without overpowering.

Plate and garnish: On each plate arrange a tofu slab, a nest of crispy fingerlings and a small bundle of broccolini. Drizzle the tahini over the tofu, scatter chopped parsley and sesame seeds, and finish with a final crack of black pepper and a small pinch of flaky salt over the potatoes. Serve immediately. Why: contrast of textures and finishing salt elevate flavors; fresh parsley brightens and sesame adds toasted nuttiness.