Friday, November 23, 2012

Crispy Tofu with Garlic and Broccoli

It's been awhile since I made a tofu dish and I wanted something a little different. I printed out a bunch of tofu recipes from my friend Mary Ellen's blog awhile back and this Crispy Tofu with Garlic and Broccoli in a Soy-Hoisin Sauce sounded perfect.

Crispy Tofu and Broccoli

This was another dish that tasted just like something I'd get at a Chinese restaurant. I had to substitute oyster sauce for the hoisin because I forgot to ask SP to get it at the store. SP thought the dish tasted a little fishy because of it but I loved it. The sweetness from the brown sugar and the kick from the red pepper flake was perfect. The sauce thickened nicely with some cornstarch and I was using the tofu to soak up every last drop.

This was my first time using rice noodles and I loved how easy they were to prepare. Boil water, turn off the heat, add the noodles and soak for 10 minutes. Awesome. They were chewy and delicious, a great alternative to rice.

Thanks again, Mary Ellen!

Crispy Tofu with Garlic and Broccoli
As seen on Mary Ellen’s Cooking Creations

1 block firm tofu, pressed and drained and cut into cubes
3 cloves garlic, chopped
1/2 white onion, chopped
1/4 cup cooking sherry or brandy
2 small heads broccoli, chopped into florets
1 teaspoon (or to taste) red pepper flakes
2 cups chicken broth
1/3 cup low sodium soy sauce
2 teaspoons brown sugar
2 tablespoons Hoisin or oyster sauce
2 tablespoons cornstarch
2 green onions, chopped
1-7oz package Asian noodles, cooked according to directions

Heat 2-3 tablespoons olive oil over medium heat in a large non-stick pan. Add tofu and cook until browned on all sides, about 12-15 minutes. Once cooked, remove tofu and let drain on a plate covered with a paper towel.

Add the garlic and onions to the pan; sauté 2 minutes. Add cooking sherry, cook 1-2 minutes. Add broccoli and red pepper flakes; saute 3-4 minutes. Add chicken broth, soy sauce, brown sugar, and Hoison. Bring to a simmer for 5 minutes.

Mix a splash of water with the cornstarch in a small bowl until dissolved. Pour the mixture into the pan and stir. Return the tofu to the pan along with half of the green onions. Let simmer for a few minutes.

Serve over noodles and top with the rest of the green onions.
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  1. Glad you liked it, and that you are loving tofu!

    1. Thank you for having so many awesome tofu recipes on your blog. Many of our favorites have come from you. :) This one was really delicious but I do need to find some hoisin sauce to make it properly.


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