About the Recipe
the wonder of tofu is that it takes on the flavor of your favorite marinade
1 pkg (16 oz) firm tofu, drained
2 Tbsp lite soy sauce
1 tsp sesame oil (optional)
� Tbsp brown sugar
1 Tbsp fresh ginger root, finely
chopped or shredded
(or 1 tsp ground)
1 lb fresh broccoli, rinsed and cut
into individual spears
1 Tbsp peanut oil or vegetable oil
� tsp crushed red pepper
4 Tbsp garlic, peeled and thinly sliced
(about 8 cloves)
1 Tbsp sesame seeds (optional)
1 Slice tofu into eight pieces. Place on a plate or flat
surface covered with three paper towels. Top with
four more paper towels. Top with another flat plate
or cutting board. Press down evenly and gently to
squeeze out moisture. Throw away paper towels.
Replace with fresh paper towels and press again.
(The more liquid you remove, the more sauce the
tofu will absorb.)
2 Place tofu in a bowl just big enough to hold all eight
pieces lying on their widest side without overlapping.
3 In a small bowl, combine the soy sauce, sesame oil,
brown sugar, and ginger into a marinade, and stir
thoroughly. Pour over tofu. Carefully turn the tofu
several times to coat well. Set aside.
4 Meanwhile, heat a large nonstick saut� pan coated
with cooking spray. Add broccoli and saut� for
about 5 minutes, until it turns bright green and
becomes tender and crispy. Remove broccoli from
pan and set aside.
5 Heat a grill pan or flat saut� pan over high heat.
Drain tofu, reserving marinade. Place on grill pan to
heat for about 3 minutes. Gently turn. Heat the
second side for 3 minutes.
6 At the same time, in the saut� pan over medium-low
heat, warm the peanut oil, crushed red pepper, and
garlic until the garlic softens and begins to turn
brown, about 30 seconds to 1 minute. Add broccoli
and reserved marinade, and gently mix until wellcoated.
7 Place two slices of tofu on each plate with
one-quarter of the broccoli and marinade mixture.
Sprinkle with sesame seeds (optional).