This is one of my favorite go-to vegan dinners. Lots of tender crisp broccoli and a spicy and flavorful sauce. It is also a great introduction to tofu, and one I'd even recommend to those with tofu trepidation. The key is to cook it until it has a skin on it, and is turning a nice golden brown.
The recipe as written does not make very much (2 to 3 servings), so I always at least double it for our family of 6.
2 tablespoons olive oil
1 package extra firm tofu, cubed
2 cups broccoli florets
1 tsp cornstarch, dissolved in 1/2 cup room temperature water
2 tablespoons soy sauce or tamari
hot red pepper flakes, to taste (we serve it with more at the table too, so people can spice it up as much as they like)
1 tsp grated fresh ginger
2 (or more) cloves garlic
In a medium sized skillet, saute the tofu in the oil over medium high heat until it is lightly browned. Remove from the pan, place it in a bowl, and saute the broccoli in the same pan for a couple of minutes, just till it is bright green and tender-crisp. (You can saute them together, but I like to do it in two steps because it keeps the tofu more intact) Remove the broccoli from the pan. Combine the remaining ingredients in the pan and cook on medium-low heat until simmering one minute. Return the tofu and broccoli to the pan with the sauce. Cook and stir for another 2 minutes. Serve over brown rice.
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