Whenever I make tofu, I make things up as I go along, never following a recipe. I love how versatile tofu is, the different textures available, and how you can add so much flavor very easily.
You guessed it, Jon wasn't home for dinner tonight! I usually cook tofu when he isn't home, and decided to make a variation of my Crispy Tofu with Mushrooms and Garlic.
- 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
- 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.
- Heat 2-3 tbsp olive oil in a large non-stick pan
- 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.
- 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.
- Add chicken broth mixed with soy sauce, brown sugar, and Hoison. Bring to a simmer for 5 minutes.
- Remove a few tbsp of the sauce to a small bowl and whisk in the cornstarch. Pour the mixture into the pan and stir.
- Return the tofu to the pan along with half of the green onions. Let simmer for a few minutes.
- Serve over noodles and top with the rest of the green onions.
This sauce was so wonderfully flavorful, and the red pepper flakes added just a touch of heat to keep it from being too sweet. I love browning tofu like this - the outside gets nice and crispy, and the sauce really sticks to it.
I have said it before and I'll say it again - if you haven't already, try tofu! I know the name doesn't sound very appetizing and people usually cringe at the mention of it, but once you try it I think you will like it!
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