|
|
|
|
|
|
|
|
Yield: 4 servings
|
|
RECIPE INGREDIENTS
| 1 package (14.5 ounces) firm tofu |
| 1 1/2 pounds broccoli cleaned and cut into bite-size pieces |
| 2 tablespoons vegetable oil |
| 3 tablespoons soy sauce |
| 1 tablespoon rice vinegar |
| 1 tablespoon honey |
| 1/4 teaspoon red pepper flakes |
| 4 garlic cloves, minced |
| 1 tablespoon cornstarch |
| 3/4 cup water |
| 1/2 cup cashews or peanuts, crushed (optional) |
|
|
|
DIRECTIONS
Arrange tofu in a single layer on several layers of paper towels on a baking sheet, then top with paper towels and another baking sheet and weight with canned goods or books. Let tofu drain 30 minutes. Cut drained tofu crosswise into 6 slabs. Cut each slab in half horizontally and then cut into triangles
|
Cook broccoli stalks in microwave for 2-3 minutes, till bright green. Heat oil in large non-stick skillet. Add tofu and cook until golden brown, turning halfway through, 10-15 minutes. Transfer to paper towels.
|
Combine soy sauce, vinegar, honey, red pepper flakes, garlic, cornstarch, and water; set aside.
|
Add broccoli to skillet and cook over high heat, 2-3 minutes. Pour sauce into pan and return tofu to pan. Stir to coat, about 1 minute more. Serve topped with nuts.
|
|
Recipe reprinted by permission of Sherwood Forest B&B, MI. All rights reserved.
Date Added: 01/01/2008
|
|
| Part of These Recipe Collections |
Find Similar Recipes » |
|
|
|
|
|
|
|
|
|
|
Recipes
|
|
Keywords
|
|
Collections
|
|
|
|
|
|
|
|
|
|
|
