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Monday, November 16, 2009

Crispy Tofu with Garlic and Broccoli

We like tofu, but have kind of been in a tofu rut - we only make one dish with it. I saw this and decided to give it a try, and see if we can like tofu in other dishes. I decided to serve it with japanese soba noodles, and it was a great pairing. The sauce it great, though next time I might reduce the amount of broth and/or add a thickener. Either way, a delicious meal!


Crispy Tofu with Garlic and Broccoli
Source: Mary Ellen’s Cooking Creations
  • 1 block firm tofu, cut into thirds
  • 2 cloves garlic, chopped
  • Approximately 1 tbsp chopped white onion
  • 2 tbsp cooking sherry
  • 1 small head broccoli, chopped into florets
  • 14.5 oz chicken broth
  • 1/4 c low sodium soy sauce
  • 1 tsp brown sugar
  • 1 tbsp Hoison
  • 1 tsp (or less) red pepper flakes
  • 1 tbsp cornstarch
  • 1 green onion, chopped
  1. Bring a pot of salted water to a boil. Add tofu; remove after 5 minutes. Drain and press some of the water out. Chop into bite sized pieces.
  2. Heat 2-3 tbsp olive oil in a large non-stick pan.
  3. Add tofu and cook until browned on all sides, about 12-15 minutes. Once cooked, remove tofu and let drain on a plate covered with a paper towel. Note - the tofu will still be somewhat wet so be careful when you add it to the oil! I wore an apron tonight to protect me from the splatter.
  4. Add the onions and garlic to the pan; saute 2 minutes. Add cooking sherry, cook 1-2 minutes. Add broccoli and red pepper flakes; saute 3-4 minutes.
  5. Add chicken broth mixed with soy sauce, brown sugar, and Hoison. Bring to a simmer for 5 minutes.
  6. Remove a few tbsp of the sauce to a small bowl and whisk in the cornstarch. Pour the mixture into the pan and stir.
  7. Return the tofu to the pan along with half of the green onions. Let simmer for a few minutes.
  8. Serve over noodles and top with the rest of the green onions.

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