Tofu & Broccoli in Garlic Sauce

• 1 head Broccoli Cut Into Florets
• 16 ounces, weight Extra-firm Tofu, Cut Into 1-inch Cubes
• 1 whole Or 2 Whole Yellow Onions, Sliced Thin
• 1/4 cups Lite Soy Sauce
• 1/4 cups Vegetable Oil (I Used Extra Virgin Olive Oil))
• 1/2 cups Lite Soy Sauce
• 1/2 cups Chinese Xiou-Ching Wine (I Used Sherry)
• 1- 1/2 teaspoon Granulated Sugar
• 1 teaspoon Ground Dried Ginger
• 6 cloves Garlic, Crushed/chopped
• 2 Tablespoons Creamy Peanut Butter
• 1/4 teaspoons Crushed Red Pepper

1. 1.
2. Steam the broccoli; set aside.
3. Do not cook for more than 2 to 3 minutes.
4. It should still be firm and have a crunch to it.
5. (We will be cooking it more later on.)
6. 2.
7. Pour the 1/4 soy sauce over the cubed tofu, let sit for about 15 minutes.
8. 3.
9. Make the sauce.
10. Beat all the sauce ingredients together in a small saucepan until peanut butter is emulsified.
11. If necessary, heat very gently.
12. 4.
13. Put 1 to 2 tablespoons of oil in a large fry pan and heat until very hot.
14. (I do not use the whole 1/4 cups of oil stated, but feel free to use as much as you need to.)
15. 5.
16. Cook the tofu in the hot oil until browned on each side.
17. Remove them to a plate and pour off any excess oil/moisture.
18. 6.
19. Add another 1 to 2 tablespoons of oil to the pan.
20. Reduce heat to medium.
21. Add onions and cook until they are soft, transparent and caramelized, about 5 minutes.
22. 7.
23. Add the sauce to the onions.
24. Add the broccoli and heat through for another minute or so.
25. 8.
26. Add in the tofu and stir gently with a large spatula.
27. Serve with brown or wild rice.

broccoli, yellow onions, soy sauce, vegetable oil, soy sauce, sherry, sugar, ground dried ginger, garlic, peanut butter, red pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/tofu-broccoli-in-garlic-sauce/ (may not work)