Tofu-Broccoli Stir-Fry*
*Adapted from a recipe on p. 108 of Food Network Magazine
3 tablespoons low-sodium soy sauce
3 tablespoons hoisin sauce
2 tablespoons balsamic vinegar
1 tablespoon Asian chile sauce (such as Sriracha)
2 teaspoons cornstarch
2 tablespoons sesame oil
4 scallions, sliced (white and green parts separated)
2 cloves garlic, minced
1 one-inch piece of ginger, peeled and minced
1 head broccoli, cut into florets (or your fave veggie)
1 package firm tofu, drained and cut into 1/2 inch cubes
Whisk the soy sauce, hoisin, vinegar, chile sauce, cornstarch, and 1 cup water in a small bowl and set aside.
Heat sesame oil in a large skillet (with sides) and stir-fry the white parts of the scallion, garlic, and ginger for about 30 seconds.
Throw in the broccoli, tofu, and reserved soy sauce mixture. Bring to a simmer (you might want to throw a lid on the saucepan so that the broccoli steams). Make sure to remove lid once broccoli is steamed and simmer for a bit until the sauce thickens a bit.
Serve over rice and sprinkle with remaining green parts of the scallion.
Mmm mmm mmm.
My basmati rice recipe is here.
