This meatless stir-fry of broccoli and tofu is subtle and flavorful.
2 T olive oil
2 celery stalks chopped
2 carrots peeled and chopped
2 T ginger minced
4 cloves of garlic minced
5 c broccoli florets in bite sized pieces
2 scallions white parts thinly sliced
1 c chicken broth or vegetable broth
2 T oyster sauce (without MSG available at The Common Market)
3 t rice vinegar unseasoned
2 t toasted sesame oil
1 t cane sugar
1 t Tamari
1/2 c cold water
1 T cornstarch
1 lb firm tofu
2 T peanut or grapeseed oil
salt and pepper
Slice tofu lengthwise into two pieces and envelop each layer in a kitchen towel with a heavy book over them to express liquid.
Mix first 6 ingredients for the sauce in a small bowl.
Heat olive oil on med/high in a large sauté pan and then add the celery, carrot and ginger. Stirring frequently cook until softened, 4-5 minutes. Add broccoli and ginger, stirring frequently and reduce heat slightly to not burn garlic. Cook for 5 minutes or until broccoli is tender. Add sauce and heat until simmering. Mix cornstarch and water and add mixture to sauce, stirring until thick enough to coat a spoon. Remove from heat.
Cut tofu into 1/2 inch cubes and season with salt and pepper. Heat peanut oil over med/high in a cast iron skillet and then add tofu. Lightly brown each side for about 2-3 minutes rotating them with a fork. Place tofu on paper towels to drain excess fat.
Reheat vegetables and sauce and add scallions. Serve over brown rice and top with tofu.