I played Iron Chef tonight and rummaged through the fridge to see what I could throw together and this dish was born. I bring you a simple, flavorful, quick weeknight meal that will be on the table in less then thirty minutes. Well, I take that back. The tofu takes the longest to cook so it may take a little longer, but you cannot skip this step b/c it's the best part of the dish. Using this cooking method results in a crispy exterior with a soft middle which makes it taste DEEP FRIED...NuM! The sauce is also quite tasty and will definetely be a "go-to" recipe when it's the middle of the week and I can't wait for the weekend.
Tofu, Broccoli, Asparagus Stir-Fry - 2 servings
Adapted from here
12 oz extra-firm tofu
8 ounces broccoli florets
8 ounces asparagus
1 teaspoon vegetable oil
2 garlic clove, minced
1 slice fresh ginger, minced
2 tablespoons low sodium soy sauce
2 tablespoons oyster sauce
1/4 cup (60 ml) chicken broth
1 teaspoon of cornstarch
1. Drain tofu, pat it dry and slice into one inch squares. Toast in a dry non-stick skillet and brown on all sides. After tofu is done browning, set aside on a plate. This will take about fifteen minutes.
2. Bring a large pot of water to a boil. Mix chicken broth, soy sauce, cornstarch and oyster sauce in a small bowl.
3. Prepare an ice bath. Fill a mixing bowl halfway with ice and enough water to cover it and set aside.
4. Cut broccoli into 1 1/2 inch florets and 1/4 inch thick slices. Cut asparagus into 1 1/2 inch pieces. Place veggies in boiling water and cook for about three minutes so they still retain their crunch. Using a slotted spoon, transfer vegetables to ice bath.
5. In a large skillet, heat oil over high heat for about a minute. Add garlic and ginger and stir-fry until fragrant. (At this point, you can add a pinch of dried re pepper flakes if you like it hot and spicy) Add the tofu and stir-fry until it is just heated through. Add the broccoli, asparagus, and chicken broth mixture and stir fry until sauce has thickened and vegetables are heated through. At this point, taste the vegetables for seasoning. Mine were a little under seasoned so I drizzled the dish with more oyster sauce.
6. Serve with rice.
Labels: Asian - Thursday, March 11, 2010