I was wanting some MEAT and in my case that means tofu or cheese. Cheese is meat-like to me. Maybe it's the consistency, (hah!) obviously it's been a long time since I've gnawed on a carcass. Martha Stewart's recipe actually for once came through. Man, I really have issues with that woman. I didn't even really need a recipe, but I enjoyed her sauce. I will make this again soon. Thanks Rat Bastard!
Recipe to follow...
Tofu and Broccoli Stir Fry
- 1 package (14 1/2 ounces) firm tofu, drained, cut crosswise into 6 slabs (about 3/4 inch wide), each slab halved horizontally and cut into triangles
- 1 1/2 pounds broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
- Coarse salt
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/4 teaspoon red-pepper flakes
- 4 garlic cloves, minced
- 1 tablespoon cornstarch
- 1/2 cup cashews, toasted
- Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.
- Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.
- Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels.
- Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
- Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve topped with cashews.