Sweet Ginger Broccoli with Tofu

Looking for something to make with broccoli & ginger for dinner tonight, I stumbled on this recipe (and used tofu in place of chicken). It was delicious!




My version of the recipe is below...

marinade:
* a generous splash of rice vinegar
* 1 teaspoon grated ginger
* 1/2 teaspoon lemon zest (i didn't have an orange)
* 1 tsp of Thai chili sauce
* 1 package extra-firm tofu
* mirin up to the level of the tofu

sweet ginger orange sauce:
* 3 Tablespoons mirin (i didn't have any left after making the marinade and it was just fine without it. but i'd try it with next time!)
* 3/4 cup orange juice
* 2 teaspoons rice vinegar
* 2 teaspoons soy sauce
* 3 Tablespoons hoisin sauce
* 1 teaspoon sesame oil
* 2 Tablespoons minced fresh ginger root
* 1 teaspoon Thai chili sauce

stir-fry:
* 4 cups broccoli florets
* 1 small onion, chopped
* 2 carrots diced
* 2 small sweet red peppers
* 2 Tablespoons sesame oil

serve over:
* steamed rice

Preparation Instructions:
1). Cut tofu into 1/2 inch thick rectangles. Gently press in towel to remove excess moisture. Dry-fry in a nonstick pan over medium heat with NO OIL, pressing with a spatula frequently. It is done when firm and golden on both sides.

2). Stir together the marinade ingredients, adding the tofu.

3). Wash and chop all of your vegetables. For the broccoli, use only the flowerets.

4). Marinate the tofu at least twenty minutes (I did for over an hour cause I started dinner while Emmett was napping).

5). Prepare the sauce by mixing all of the ingredients together well.

6). Heat pan over medium-high to high heat. Add about oil, then add onions. Cook until soft. Add the drained tofu and the rest of the vegetables. Stir-fry over high heat just until the broccoli is tender but still slightly crunchy (5-10 minutes). Cut the heat and toss the stir-fry with the sauce.

7). Serve over rice. Enjoy!