Tofu with Garlic and Broccoli: Meatless Monday

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After eating our favorite Chili Lime Tofu every other week for almost six months Frank and I decided we needed to switch up our Asian tofu night.  I would have liked to have made General Tso’s tofu but I’ve yet to find a recipe as good as what we get at our local Chinese restaurant.

When I’m eating Asian food I like to have broccoli with the entree so I went searching for a tofu and broccoli meal.  I should have guessed I’d find one at Mary Ellen’s Cooking Creations.  She has a ton of great tofu recipes and this one was no exception.  The tofu is browned and then cooked with the other vegetables.  Then the sauce ingredients are poured over top and it all simmers for a few minutes.  It’s slightly sweet but has a spicy aftertaste from the chili oil.  It’s delicious and totally satisfied my tofu craving.  It took less then 30 minutes from start to finish on this dish so it’s great for a weeknight dinner.

Tofu with Garlic and Broccoli (adapted from Mary Ellen’s Cooking Creations)
1 block extra firm tofu
1 t. sesame oil
3 garlic cloves, minced
1/2 small onion, minced
2 T. dry red wine
1 head broccoli, chopped into florets
1 c. vegetable stock
1/4 c. soy sauce
1 T. rice vinegar
1 t. brown sugar
1 T. Hoison sauce
1/4 t. chili oil
1 t. black pepper
1 T. cornstarch
3 green onions, chopped

1.  Press the tofu to get the excess water out of it.  Cut the tofu into 5 strips.  Cut each strip in half, then cut each half diagonally.

2.  Spray a large skillet with cooking spray and place over medium high heat.  Add the tofu to the pan and cook for 6-8 minutes per side or until it is browned and crispy.  Remove the tofu from the pan and place on a plate.  Set aside.

3.  Add the sesame oil to the pan along with the garlic and onions.  Saute for 2 minutes.

4.  Add the wine and scrape up any brown bits from the bottom.  Saute for an additional 2 minutes.

5.  Toss the broccoli into the skillet and saute for 4 minutes.

6.  Add the vegetable stock, soy sauce, rice vinegar, brown sugar, Hoison sauce, and chili oil.  Bring to a simmer and cook for 5 minutes.

7.  Remove a few tablespoons of the sauce to a small bowl and mix with the cornstarch.  Pour the mixture into the pan and stir.

8.  Return the tofu to the pan along with half of the green onions.  Let simmer for 3-4 minutes, turning the tofu to coat it with the sauce.

9.  Serve over rice and sprinkle with remaining green onions.



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