This is a tasty, stove top recipe that is easy to make. Vary the vegetables as according to what is available, and serve over rice or soba noodles.
- 12-16 oz extra firm tofu, cut in 1/2 inch cubes
- 2 c fresh broccoli florets
- 1 c onion, cut in large pieces
- 12 whole cloves garlic, peeled
- 1 tsp toasted sesame seed oil
- 2 tsp vegetable oil
- 1 tsp corn starch
- 2 green onions, sliced
- 3 Tbsp honey
- 1/4 c whole grain, deli-style, or Dijon mustard
- 2 Tbsp cider vinegar
- Place the tofu on a baking sheet lined with toweling. Cover with more clean toweling. Put a second baking sheet on top, weighting it down with canned goods. Allow to drain for an hour.
- In a small bowl, whisk together the marinade ingredients. Place the drained tofu, broccoli, onion, and garlic in a bowl and gently fold in the marinade. Cover and refrigerate overnight.
- In a wok or large skillet, heat the sesame oil and vegetable oil on medium-high heat. Drain the tofu mixture, reserving the marinade. Carefully and gradually add the tofu mixture to the hot oil. Stir-fry gently (so as to not break up the tofu) for 4-5 minutes, or until the broccoli is crisp-tender.
- Whisk the corn starch into the reserved marinade. Pour into the wok and stir a minute or so until thickened. Sprinkle with green onion slices and serve hot.