11.21.2008

Tofu and Broccoli Stir Fry



I've wanted to to tell you about this recipe for awhile. Since I first started this blog, in fact. The problem is, I could never get a decent picture of it.

I promised last week to write more and obsess about perfection less, so here it is. (Of course, I wish the picture above was more enticing, but time to stop sweating the small stuff. Right?)

This has been my go-to tofu dish for a few years. It's the recipe that made me realize I actually really like the stuff. Daniel on the other hand is still not a fan. He happily eats whatever I make, and while tofu is no exception, he insists on dousing it with whatever condiments he can find.

The recipe comes from Martha Stewart's Everyday Food and it really couldn't be easier. You fry up some tofu till it has a nice golden crust, then toss in some broccoli and a mixture of soy sauce, rice vinegar, garlic and red pepper flakes. Top with toasted cashews and voila, a vegetarian dish that'll truly fill you up.

Tofu and Broccoli Stir Fry
From Everyday Food
Serves 4
1 package (14 1/2 ounces) firm tofu, drained, cut crosswise into 6 slabs (about 3/4 inch wide), each slab halved horizontally and cut into triangles
1 1/2 pounds broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
Coarse salt
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoons rice vinegar
1/4 teaspoon red-pepper flakes
4 garlic cloves, minced
1 tablespoon cornstarch
1/2 cup cashews, toasted

Directions
1. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.
2. Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.
3. Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels.
4. Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
5. Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve topped with cashews.



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1 comment:

cooknkate said...

I haven't been around in a while Lia, it's good to see you back to blogging about great food.

We would enjoy this a lot, well...except for the teenager. Still, I would set it aside for one of those kid-free nights for Mike and I to enjoy.

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