The Sauce:
¼ c Natural-style peanut butter
3 Tbls Tamari soy sauce
3 Tbs Chinese rice wine or sherry
2 Tbls Water
1 Tbls Oriental sesame oil
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2 Tbls Vegetable oil
1# Extra-firm tofu, cut into ½” cubes and patter very dry
3 cloves, Garlic, minced
1 tsp Minced fresh ginger
¼ tsp Crushed red pepper flakes
1 bunch Broccoli, stalks peeled and cut nto small pieces (about 5c)
¼ c Water
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Hot cooked rice
Combine the peanut butter, tamari, and rice wine or sherry in a small bowl or large measuring cup and beat with a fork until smooth. Stir in the water and sesame oil, then set aside.
Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat until it is very hot, but not smoking. Make sure the tofu is very dry, then drop it in the pan. Stir-fry until golden all over, about 10 minutes. Remove to a platter.
Add the remaining tablespoon of oil to the pan. Stir in the garlic, ginger, and crushed pepper flakes. Cook 2 minutes, stirring constantly. Do not let the garlic brown.
Add the broccoli, toss, then pour in the ¼ c water. Cover the pan and cook the broccoli about 5 minutes, or until bright green and slightly crunchy. Remove the cover occasionally to toss the broccoli.
Return the tofu to the pan and toss. Pour on the peanut sauce and stir-fry 1 minute. Serve on rice.
Serves 4
This is good with cauliflower, carrots, and celery, too (just about any vegetable that you used to dip in peanut butter when you were little.