Thai-Flavored Tofu and Broccoli
Serve this easy dish of tofu and broccoli over rice or bean-thread noodles, a simple coleslaw dressed in sesame-ginger dressing, and strips of red bell pepper and cherry tomatoes.
- 14- to 16-ounce tub extra-firm tofu
- 1 tablespoon safflower or other high-heat oil
- 2 tablespoons reduced-sodium soy sauce or tamari
- 2 large crowns broccoli, cut into bite-sized florets
- 15-ounce can baby corn, with liquid
- 8-ounce jar Thai peanut satay sauce
- 2 scallions, sliced, plus more for garnish
- 1/4 cup minced fresh cilantro, plus more for garnish
- Dried hot red pepper flakes to taste
Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, and cut into 1/2-inch dice.
Slowly heat the oil and soy sauce together in a wide skillet, stirring together as they heat. Add the tofu and stir quickly to coat with the liquid. Sauté over medium-high heat until golden-brown and crisp on most sides, about 10 minutes.
Meanwhile, steam the broccoli florets in a covered wok or stir-fry pan with the liquid from the baby corn, just until bright green and tender-crisp.
Gently stir in the tofu dice and peanut sauce. Cook over medium heat, stirring, until the sauce covers everything evenly. Remove from the heat.
Stir in the scallions, cilantro, and red pepper flakes, and serve. Pass around extra scallions and cilantro for topping individual servings.