Tofu is one of the cornerstones of any good vegan diet. Whenever I get "the protein lecture", I am quick to inform the lecturer that I eat tofu once or twice a week and get all the protein that I need. Tofu is great in all different kinds of recipes, because its nuetral flavor will easily take on whatever spices or marinade you use. So, gentle readers, please stick with me over the next few days as I present my own personal salute to tofu.
When cooking with tofu, it's important to know exactly what kind of prep work you're looking at. Tofu comes packaged in water, so the first thing that you want to do is rinse it under cool running water. Then, I give it a gentle squeeze and lay it on a cutting board between two paper towels, pressing gently but firmly until most of the moisture comes out. It should feel like you are making love to the tofu, I promise. I'm not sure why you are supossed to do all of these things, I think that it's either to prep it to absorb flavors or maybe just so that it doesn't get mushy. The next thing I do is roll the tofu in a little cornstarch before cooking. It helps it get a nice crispy coating.
Tofu n' Broccoli
- 6 ounces of non-silken tofu, drained, pressed, cut into squares, and rolled in cornstarch
- 1/4 c. water
- 2 tbsp. soy sauce
- 1 tbsp. corn starch
- 2 c. fresh broccoli
Coat a pan with nonstick cooking spray and drop the tofu into it. Let it cook a few minutes until it is golden brown and then flip and brown the other side.
Add 1 1/2 tsp. of the soy sauce mixture to the pan along with the broccoli and the rest of the water.
Stir-fry for 2 minutes, then reduce the heat and simmer for 1 minute.
Add the remaining soy sauce mixture back into the pan, stir well to coat, and serve over rice, noodles, or by itself.