Dinners_Cookbook_508-compliant
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occoli with asian tofu<br />
Prep<br />
the wonder of tofu is that it takes on the flavor of your favorite marinade<br />
time: 20 minutes<br />
Cook time: 20 minutes<br />
1 pkg (16 oz) firm tofu, drained<br />
2 Tbsp lite soy sauce<br />
1 tsp sesame oil (optional)<br />
½ Tbsp brown sugar<br />
1 Tbsp fresh ginger root, finely<br />
chopped or shredded<br />
(or 1 tsp ground)<br />
1 lb fresh broccoli, rinsed and cut<br />
into individual spears<br />
1 Tbsp peanut oil or vegetable oil<br />
¼ tsp crushed red pepper<br />
4 Tbsp garlic, peeled and thinly sliced<br />
(about 8 cloves)<br />
1 Tbsp sesame seeds (optional)<br />
Cooking spray<br />
1 Slice tofu into eight pieces. Place on a plate or flat<br />
surface covered with three paper towels. Top with<br />
four more paper towels. Top with another flat plate<br />
or cutting board. Press down evenly and gently to<br />
squeeze out moisture. Throw away paper towels.<br />
Replace with fresh paper towels and press again.<br />
(The more liquid you remove, the more sauce the<br />
tofu will absorb.)<br />
2 Place tofu in a bowl just big enough to hold all eight<br />
pieces lying on their widest side without overlapping.<br />
3 In a small bowl, combine the soy sauce, sesame oil,<br />
brown sugar, and ginger into a marinade, and stir<br />
thoroughly. Pour over tofu. Carefully turn the tofu<br />
several times to coat well. Set aside.<br />
continued on page 91<br />
90 deliciously healthy dinners
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