Hot Gingered Broccoli With Tofu

• 12 ounces firm or extra-firm regular or low-fat organic tofu
• 1 tablespoon toasted sesame oil
• 2 large cloves garlic, minced
• 1 tablespoon coarsely shredded ginger
• 1 to 2 teaspoons hot chili-garlic paste
• 2 tablespoons Asian sesame paste
• 2 pounds broccoli, tough stems trimmed and heads cut into bite-size florets
• 2 tablespoons rice wine or dry sherry
• 1 tablespoon reduced-sodium soy sauce
• 23 cup chicken stock or broth, no salt added
• 12 ounces fresh thin noodles, Chinese or American
• 2 green onions, washed, trimmed and chopped

1. Bring a pot of water to a boil.
2. Drain tofu, and press between paper towels to remove moisture.
3. Cut into 1/4-inch cubes.
4. Heat oil in a wok or large skillet over very high heat.
5. Add garlic, ginger, chili paste and sesame paste, and stir.
6. When mixture beings to color, reduce heat, add tofu, and cook over low heat for 2 minutes.
7. Add broccoli, rice wine, soy sauce and stock; cover, and simmer until broccoli is tender but still firm, 3 to 5 minutes.
8. Meanwhile, cook noodles in boiling water according to package directions.
9. When noodles are done, drain and stir into broccoli mixture.
10. Sprinkle with green onions, and serve.

regular, sesame oil, garlic, ginger, hot chiligarlic, asian sesame paste, broccoli, rice wine, soy sauce, chicken, thin noodles, green onions

Taken from cooking.nytimes.com/recipes/9341 (may not work)