The original version of this recipe is from Molly Katzen's The Enchanted Broccoli Forest cookbook. This is my version. It is perfect over steamed white rice, so start cooking the rice when you start this. I always forget to and have to do it at the end!
Also, feel free to use whatever vegetables suit you - add bell peppers, baby corn, snow peas, etc.
lb. Chinese tofu - NOT the silken kind (Tofu's texture improves if it has been frozen for 24 hours, then thawed. Plan ahead.)
1/4 c. canola oil, separated
1/3 c. sherry or rice wine
soy sauce, shoyu, or tamari sauce (see step 4 for amount...If your food needs to be gluten-free, check ingredients. Not all of these are gluten-free.)
1.5 c. water
2 T. cornstarch
3 cloves garlic, crushed
1/2 t. crushed red pepper
1/4 t. freshly ground black pepper
20-oz. bag of frozen broccoli
1 onion, diced
3 carrots, diced
1 c. sliced celery
Squeeze as much water as possible from the tofu, then cut the tofu into 1/2-inch cubes. In a large nonstick skillet, cook the tofu over medium-high heat until water is no longer sizzling out of the cubes. Drizzle with 2 T. canola oil, and toss to coat. Continue cooking until 1 side is browned, toss again, and cook until a second side is browned. Remove from heat and set aside.
In a 1-cup measuring cup, pour the sherry or rice wine up to the 1/3 c. mark. Add enough soy sauce, shoyu, or tamari to make 1/2 c. of liquid. Add the water. Put the corn starch into a medium bowl. Whisk in the tamari mixture. Add the garlic, crushed red pepper, and black pepper. Set aside.
Heat the canola oil in the skillet or a wok. Saute the broccoli, onion, carrots and celery until crisp-tender. Pour in the sauce, turn the heat up a little, and stir-fry/mix/whatever about 5 - 8 more minutes. The sauce will begin to thicken. Stir in the tofu Serve over your steamed white rice.