Wednesday, April 8, 2009

Broccoli and Tofu in Spicy Peanut Sauce

This recipe is from The Enchanted Brocolli Forest by Mollie Katzen

This recipe is best served over medium grained rice, white or brown will do. Get your rice started as you begin cooking this recipe.
For Stir Fry
1 lb extra firm tofu
1 lb broccoli
1 to 2 teaspoons peanut or canola oil
2 cups chopped onion
1 Tablespoon grated fresh ginger
4 medium cloves garlic, minced
3/4 teaspoon salt
For Spicy Peanut Sauce
3/4 cup good peanut butter
3/4 cup hot water
6 tablespoons vinegar (rice or cider)
3 tablespoons soy sauce
3 tablespoons blackstrap molasses
cayenne to taste
  1. Place the peanut butter and hot water in a small bowl, and mash together until the mixture is uniform
  2. Whisk in the remaining ingredients. Set aside until needed for the stir-fry
  1. Cut the tofu into 1-inch cubes and place them in a medium sized sauce pan. Cover the tofu with enough water to cover. Bring to a boil, lower the heat, and simmer for about 10 minutes. Dean and set aside. (Note: Precooking the tofu in this way helps it hold its shape in the stir-fry.)
  2. Trim and discard the tough ends of the broccoli stems. Shave off the touch skins of the stalks with a sharp paring knife or a vegetable peeler. Cut the stalks diagonally into thin slices. Coarsely chop the florets.
  3. Blanch the broccoli: prepare a bowl of ice water large enough for your broccoli. Bring about 4 cups of water to a full boil. Drop in your broccoli and leave it submersed in the boiling water for no more that 2 minutes. Remove the broccoli immediately and put it into the waiting ice water. Leave the broccoli in the ice water until it is cool to the touch. Remove and set aside.
  4. 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.
  5. Add broccoli, ginger, 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, cook for a few minutes more.
  6. Add the sauce, stirring until everything is well coated. Serve immediately over rice.
I know that I said that vegetarian cooking was about more than tofu and here I got with my second tofu recipe! Well, it is about more that tofu, but tofu is still good stuff if prepared properly.

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