Tofu And Broccoli In Garlic Sauce Recipes

Steps:

• Cut tofu into 1 inch cubes.
• in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
• Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
• In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!

Steps:

• Heat oil in a large skillet and brown tofu over medium high heat. Stir in garlic and cook for 30 seconds. Stir in steamed broccoli, peanuts and raisins. Cover and cook for 2 minutes. In a bowl stir together tahini and peanut butter. Stir in hot water and soy sauce and combine well. Pour sauce over broccoli and tofu mixture and toss to combine. Serve with white or brown rice.

Steps:

• Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.
• For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well.
• In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.

Steps:

• Combine broth, sake, soy sauce, oyster sauce, cornstarch and sugar in a bowl & set aside.
• Heat a large nonstick wok or skillet over medium heat; add oil. Once the oil is warm, add garlic and stir-fry until fragrant. Add the broccoli (and any other vegetables if desired) and stir-fry for 3 minutes or so, until slightly tender. Add the sauce mixture and stir constantly until sauce boils and thickens. Serve once sauce and broccoli reach desired thickness and tenderness.

Steps:

• Press tofu then cut into 1/2 inch cubes. See Anne Sainz's Notes above for more detailed instructions.
• Chop garlic, ginger, onion and mushrooms and set aside.
• Combine peanut butter, soy sauce, sherry, water and sesame oil in a medium bowl and whisk until smooth to make peanut sauce. Set aside.
• Cut broccoli into bite sized pieces, then steam until tender crisp, about 6 minutes. Set aside.
• Coat large skillet with oil. Drop cubed tofu in the pan and stir-fry on medium high heat until golden all over, about 10 minutes. Remove and add to peanut sauce.
• Lower heat to medium, put ginger, garlic, onion, mushrooms and pepper flakes in skillet and cook until onions just begin to soften. Mix frequently, adding small amounts of water if needed to prevent sticking or burning.
• Add tofu and peanut sauce and heat through.
• Add steamed broccoli and heat through just before serving.

Steps:

• -----------TheSauce-----------.
• In a small saucepan, whisk together the peanut butter and hot water until uniform in consistency.
• Whisk in the remaining ingredients.
• Set aside.
• -------TheSaute-------------.
• Cut off the bottom half-inch of the broccoli stems.
• Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler.
• Cut the stalks diagonally into thin slices.
• Coarsely chop the flowerettes.
• Set aside.
• Begin heating the large skillet.
• When it is hot add 1 tbsp of the oil.
• Add half the garlic.
• Salt lightly.
• Sauté over medium heat for 1 minute, then add the tofu chunks.
• Turn the heat up a little, and stir-fry the tofu for 5-8 minutes.
• Transfer it, including whatever liquid it might have expressed, to the saucepanful of peanut sauce.
• Mix together gently.
• Wipe the skillet with a paper towel, and return it to the stove to begin heating once again.
• Add the remaining garlic.
• Salt lightly.
• Add the onions, and some black pepper.
• Sauté, stirring frequently, over medium heat, until the onions are soft.
• On another burner, begin heating the peanut-tofu sauce on a low heat.
• It shouldn't actually cook-it only needs to be warmed through.
• Add the broccoli and the chopped peanuts to the skillet.
• Add 2-3 tbsp tamari and stir-fry over medium-high heat until the broccoli is bright green and just tender.
• Pour the heated peanut sauce over the sauté.
• Toss everything gently until everything is coated with everything else.
• Serve over long-grained white or brown rice (basmati is good).

Steps:

• In a bowl, prepare sauce: combine heated broth and cornstarch, stirring to dissolve. Add vinegar, soy sauce, brown sugar, and red pepper flakes (to taste). Set aside.
• In another bowl, toss eggplant in a few shakes of salt. Let eggplant cubes sit in salt for 20-30 minutes, then rinse with water and pat dry. Doing this eliminates the slightly bitter taste eggplant sometimes has. Set prepared eggplant cubes aside.
• Heat oil in a large skillet or wok on stovetop.
• Add minced garlic and diced onion and fry until onion becomes golden or translucent.
• Add broccoli and stir-fry about 2 minutes, adding more oil or broth if veggies begin to stick to pan.
• Add cubed tofu and continue to cook 1-2 minutes; then add cubed eggplant and keep cooking 4-5 minutes, stirring to keep from sticking to the pan bottom.
• Finally, turn heat down to medium or a simmer. Stir the sauce you've prepared, and then pour it into the pan. Continue to cook until the sauce thickens nicely.
• Serve and enjoy!

Steps:

• Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
• After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
• In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
• Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
• Remove the lid and increase the heat to medium-high.
• Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
• Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
• Return the tofu to the pan and toss to coat in the sauce.
• Serve over white rice and garnish with scallions and sesame seeds.
• Enjoy!