Broccoli Tofu Stir Fry

The recipe for dinner tonight was from the Moosewood Restaurant Cooks at Home cookbook.  I added carrots and mushrooms and omitted chile from the original recipe.

Broccoli-Tofu Stir-Fry (Moosewood)
Sauce
3 Tbsp hoisin sauce (purchased in Chinese food aisle)
2/3 cup water
3 Tbsp rice vinegar or white vinegar
3 Tbsp soy sauce or Tamari if you are gluten free
1 Tbsp cornstarch or arrowroot flour

3-4 Tbsp olive oil
2 garlic cloves, minced or pressed
1 small fresh chile, seeded and minced (we omitted this)
1 1/2 cakes tofu, cut into 1 inch cubes ( I bought one package of already cubed extra firm tofu and it worked great)
1 large head broccoli, cut into 1 inch florets
1 carrrot, peeled and cut into matchsticks
4 small mushrooms, sliced (we used baby portabellas)
1/3 cup dry sherry (I used cooking sherry found near the balsamic vinegar in the grocery aisle_
1 bunch scallions, died
1 red bell pepper cut into strips
unsalted peanuts (optional)

Combine sauce ingredients in small bowl.  Prepare the vegetables and have all ingredients at hand before cooking.
In wok or large skillet, heat 2 Tbsp of oil on medium-high heat.  Add garlic and chile and stir fry 30 seconds.  Add tofu and stir-fry 3-4 minutes, until tofu is lightly browned.  Remove the tofu and set it aside.  Add another tablespoon of oil and heat, add broccoli and carrots.  Stir-fry for a minute and pour in sherry.  Stir-fry for 3 minutes.  If broccoli begins to scorch, add a tablespoon of water.  Add scallions and bell pepper, continue to stir-fry for a minute.  Add tofu and sauce, stir and bring to simmer.  Simmer 3-4 minutes - sauce will thicken.  Top with peanuts and serve over brown rice. 
*Because Paul can not eat grains, he omits the brown rice.


I totally forgot about taking a picture until we were finished - I did get a pic of Katy's plate...