Choppin Broccoli

For all you soy sauce addicts out there, here is your jam. I've been drooling over this recipe for about three months now and have to resort to finding ways to cook it when Will isn't around because he's so sick of it.

There's lots of good broccoli at the farmer's market, so head on down to downtown Saturday mornings.

Tofu and Broccoli Stir-fry

1 block extra-firm tofu

2-3 T. canola oil

Chop into lots of cubes (I usually cut the block 3 ways through the side and 4 ways length-wise). Fry in pan of hot oil on med. heat until all sides are golden.

2-3 stalks broccoli (use the parts of the broccoli you like to eat).

Meanwhile, bring a pot of salted water to a boil. Boil broccoli for 2 minutes, until it's bright green. Don't boil too long! Drain.

1 T. cornstarch

1/4 t. red pepper flakes (or ground red pepper)

3 T. soy sauce

2 T. rice vinegar

4 cloves garlic, minced

3/4 c. water

1/2 c. cashews or peanutes (optional)

Combine. Set aside.

Add broccoli to skillet and toss with tofu for about 2-3 minutes, until crisp. Add sauce and stir to coat. Continue stirring and cooking until sauce thickens. Serve with rice!!

Adios mis amigos, hermanos y hermanas.