INGREDIENTS:
1 teaspoon sesame oil "optional"
½ tablespoon brown sugar
1 tablespoon sesame seeds "optional"
1 tablespoon fresh ginger root, finely
chopped or shredded or 1 teaspoon ground
1 package "16 ounce" firm tofu, drained
2 tablespoon lite soy sauce
1 pound fresh broccoli, rinsed and cut
into individual spears
1 tablespoon peanut oil or vegetable oil
4 tablespoon garlic, peeled and thinly
sliced"about 8 cloves"
¼ teaspoon crushed red pepper
INSTRUCTIONS:
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 saute pan coated with cooking spray. Add
broccoli and saute 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 saute 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 saute pan over medium-low heat, warm the peanut oil,
crushed red pepper, and garlic until the garlic softens and begins to turn brown,
about 40 seconds to 1 minute. Add broccoli and reserved marinade, and gently
mix until well coated.
7.Place two slices of tofu on each plate with one quarter of the broccoli and
marinade mixture. Sprinkle with sesame seeds"optional".
