Broccoli and Tofu

Title:
Broccoli and Tofu

Yield:
4 Servings

Categories:
Chinese,
Ethnic,
Healthy,
Main
Dishes,
Rice




Ingredients:





     1 lb Firm tofu


     1 lb Broccoli


 1 1/2 lb Peanut or canola oil


     2 c  Onion; chopped


     1 tb Fresh ginger


     4    Cloves garlic; minced


   3/4 ts Salt;


     2    Scallions; minced


          Spicy peanut sauce; recipe


          -in directions


     1 c  Lightly toasted; coarsely


          -chopped


          ---spicy peanut sauce---


   3/4 c  Good peanut butter


   3/4 c  Hot water


     6 tb Rice or cider vinegar


     3 tb Blackstrap molasses


          Cayenne; to taste






 Cut the tofu into 1 inch cubes and place them in a medium sized sauce pan.


 Cover the tofu with water. Bring to a boil, lower the heat, and simmer for


 about 10 minutes. Drain and set aside. (NOTE: Precooking the tofu in this


 way helps it hold its shape in the stir fry.)


 


 Trim and discard the tough ends of the broccoli stems. Shave off the tough


 skins of the stalks with a sharp pairing knife or a vegetable peeler. Cut


 the stalks diagonally into thin slices. Coarsely chop the florets.


 


 Heat a large wok or a skillet of comparable size. After about a minute, add


 the oil and onion. Cook for about 2 minutes over high heat.


 


 Add broccoli, ginger, garlic, and salt. Continue to stir fry over high heat


 for about 5 minutes, or until the broccoli is bright green and just tender.


 Stir in the precooked tofu, and the scallions, cook for a few minutes more.


 


 Add the sauce, stirring until everything is well coated. Serve immediately


 over rice, topped with lightly toasted chopped peanuts if desired.


 


 ~ --SPICY PEANUT SAUCE--


 


 Place the peanut butter and hot water in a small bowl, and mash together


 until the mixture is uniform.


 


 Wisk in remaining ingredients. Set aside until needed for the stir fry.


 


 Serving Ideas : Serve on a bed of rice.


 


 Recipe by: The Enchanted Broccoli Forest/Mollie Katzen Posted to MC-Recipe


 Digest V1 #757 by Lynn Cage 
on Aug 23, 1997