Tofu and Broccoli in Garlic SauceSauce
|Title:||Tofu And Broccoli In Garlic Sauce|
1/2 cup soy sauce
1/2 cup Chinese Xiou-Ching wine
1 1/2 teaspoons granulated sugar
1 teaspoon ground dried ginger
6 to 8 cloves garlic, crushed with a cleaver
2 tablespoons creamy peanut butter
1/4 teaspoon red pepper flakes
Beat all the sauce ingredients together in a small saucepan until peanut butter is emulsified. If necessary, heat very gently.
1 large head broccoli, cut into florets
2 yellow onions, sliced thin
16 ounces extra-firm tofu, cut into
1 1/2-inch square blocks
1/4 cup soy sauce
1/4 cup vegetable oil
Marinate tofu in the 1/4 cup soy sauce for about 15 minutes.
Put all but 2 tablespoons of the oil into a large fry pan and heat until very hot. Fry the tofu cubes in the hot oil just until browned on each side. Remove them to a plate and pour off any excess oil. Put remaining 2 tablespoons oil in the pan. Reduce heat to medium. Stir fry the onion slices until they are soft and transparent and a tiny bit caramelized, about 5 minutes.
In a large stew pot, steam the broccoli pieces, covered, in 3/4 cup water for about 2 minutes or until crisp-tender. Do not cook the broccoli for more than 5 minutes total. It should be slightly crunchy. Add the saut