Stir Fried Broccoli with Tofu was my favorite Cafe Asia (or “Cruel Mistress”, as we call her) lunch order during March; I’m still eating it in April. I decided to recreate the Cafe Asia dish at home, and at the same time tested out the Mark Bittman technique of baking tofu for later use. I’d say Asia bests me on the tofu’s texture, but I’ve got them beat on the sauce.
This was great; John had a bowl despite the fact he’d already foraged for dinner earlier.
Next time, I may try baking the tofu already cubed to see if it browns it more.
1 block tofu, cut into halves horizontally (note: by the time I was done baking this, slicing it, and having some get stuck to the pan, this came out to 9 oz cooked)
1 tsp olive oil
red pepper flakes, to taste
salt, to taste
2+ cups broccoli florets
1 cup onion, chopped
2 garlic cloves
1-1.5 cups broth (chicken, vegetable, etc. I used chicken this time around)
about 1 tsbp oyster sauce
3-4 drops sesame oil
1 tbsp or less fresh ginger (I used ginger paste)
soy sauce to taste
1 tsp cornstarch, dissolved in some water.
Preheat oven to 350. Place tofu halves on a (greased, if you’re smarter than I am) baking sheet. Sprinkle with salt. Bake 1 hour or until golden brown. Remove from oven and slice into cubes. Sprinkle cubes with a little more salt and some red pepper flakes.
In a bowl, whisk together broth, oyster sauce, ginger, a couple sprinkles red pepper flakes, sesame oil, and a bit of soy sauce.
Heat pan – add oil and swirl around to coat. Stir fry onion and garlic for a minute or two. Add tofu, browning some more. Sprinkle with soy sauce and heat through a bit more. Add broccoli, a bit more soy, and cook until broccoli starts to get tender.
Pour in sauce; bring to a boil. Cook until broccoli is done; add cornstarch and thicken. I had it over brown rice and a sprinkle of chow mein noodles; John had his over leftover egg noodles with basil.
WW Points: Only 2 points per serving (Serves 4).