Recipe: Stir-Fried Broccoli, Mushrooms and Peppers with Caramelized Tofu

Gina, I have not tried this one but it sounds and looked good.

STIR-FRIED BROCCOLI, MUSHROOMS AND PEPPERS WITH CARAMELIZED TOFU

2 1/2 tablespoons peanut oil
2 cloves garlic, minced
1 teaspoon finely chopped gingerroot
8 ounces broccoli florets (about 2 cups)
6 ounces fresh shiitake (stems removed) or white mushrooms, thickly sliced
1 tablespoon each rice wine vinegar, brown sugar and soy sauce
1/2 cup water or vegetable broth
1 sweet red pepper, cut into long narrow strips
Caramelized Golden Tofu, cut in slabs, recipe follows
2 green onions, including
1 inch of greens, sliced (about 1/2 cup)

Add the oil to a heated wok or large skillet. When hot, add the garlic and gingerroot and stir-fry for 1 minute.

Add the broccoli and mushrooms; stir-fry for 2 minutes. Add the rice wine vinegar, brown sugar, soy sauce, water and sweet pepper, then cover and cook until the broccoli is tender, 4-5 minutes.

Add the Caramelized Golden Tofu and cook until hot, about 2 minutes more. Serve garnished with the green onions. Makes 4 servings.

Caramelized Golden Tofu

1 lb. firm tofu, cut into slabs about one-inch thick
2 tablespoons peanut oil
Salt
2 tablespoons soy sauce
3 1/2 tablespoons light brown sugar

Drain, then blot the tofu with paper towels. Cut it into -inch cubes.

Heat the oil in a medium nonstick skillet over medium-high heat. Add the tofu and fry until golden, about

3 minutes; lightly sprinkle with salt. Drain on paper towels, reserving

1 tablespoon of the oil.

Mix the soy sauce and sugar in a small bowl.

Heat a wok or heavy skillet. Add the reserved oil (or fresh peanut oil) and swirl it around the wok. When hot, add the soy mixture, reduce the heat to medium and add the tofu.

Toss well, then simmer for 2 minutes. Add 3 tablespoons water and cook until the sauce coats the tofu with a syrupy glaze. Turn off the heat.

Let the tofu cool in the syrup for

10 minutes. Stir into the vegetable mixture.