- One 14 1/2-ounce package 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)
Arrange the tofu in a single layer on several layers of paper towels on a baking sheet. Top with paper towels and another baking sheet and weigh down with canned goods or books. Let the tofu drain for 30 minutes. Cut the drained tofu crosswise into 6 slabs. Cut each slab in half horizontally and then cut into triangles
Cook the broccoli stalks in the microwave for 2-3 minutes, till bright green. Heat the oil in a large nonstick skillet. Add the tofu and cook until golden brown, turning halfway through, 10-15 minutes. Transfer to paper towels.
Combine the soy sauce, vinegar, honey, red pepper flakes, garlic, cornstarch and water; set aside.
Add the broccoli to the skillet and cook over high heat, 2-3 minutes. Pour the sauce into the pan and return the tofu to the pan. Stir to coat, about 1 minute more. Serve topped with nuts.
Recipe reprinted by permission of <I>Sherwood Forest B&B, MI<. All rights reserved.
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