Broccoli and tofu
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Broccoli and tofu
  Broccoli    Tofu    Chinese    Rice  
Last updated 6/12/2012 1:10:37 AM. Recipe ID 37911. Report a problem with this recipe.
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      Title: Broccoli and tofu
 Categories: Chinese, Ethnic, Healthy and, Main dishes, Rice
      Yield: 4 Servings
 
      1 lb Firm tofu
      1 lb Broccoli
  1 1/2 lb Peanut or canola oil
      2 c  Onion; chopped
      1 tb Fresh ginger
      4    Cloves garlic; minced
    3/4 ts Salt;
      2    Scallions; minced
           Spicy peanut sauce; recipe
           -in directions
      1 c  Lightly toasted; coarsely
           -chopped
           ---spicy peanut sauce---
    3/4 c  Good peanut butter
    3/4 c  Hot water
      6 tb Rice or cider vinegar
      3 tb Blackstrap molasses
           Cayenne; to taste
 
  Cut the tofu into 1 inch cubes and place them in a medium sized sauce
  pan. Cover the tofu with water. Bring to a boil, lower the heat, and
  simmer for about 10 minutes. Drain and set aside. (NOTE: Precooking
  the tofu in this way helps it hold its shape in the stir fry.)
  
  Trim and discard the tough ends of the broccoli stems. Shave off the
  tough skins of the stalks with a sharp pairing knife or a vegetable
  peeler. Cut the stalks diagonally into thin slices. Coarsely chop the
  florets.
  
  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.
  
  Add broccoli, ginger, garlic, 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, and the scallions, cook
  for a few minutes more.
  
  Add the sauce, stirring until everything is well coated. Serve
  immediately over rice, topped with lightly toasted chopped peanuts if
  desired.
  
  ~ --SPICY PEANUT SAUCE--
  
  Place the peanut butter and hot water in a small bowl, and mash
  together until the mixture is uniform.
  
  Wisk in remaining ingredients. Set aside until needed for the stir
  fry.
  
  Serving Ideas : Serve on a bed of rice.
  
  Recipe 




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Recipe ID 37911 (Apr 03, 2005)

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