Broccoli With Five Spice Tofu Food

BROCCOLI WITH FIVE-SPICE TOFU

Steps:

• In small bowl, combine the shiitakes and hot water to cover. Let stand until softened, about 30 minutes.
• Meanwhile, drain the tofu and pat dry with paper towels. Cut into 3/4-inch cubes; pat dry again. In medium bowl, combine tofu, 1 tablespoon soy sauce and five-spice powder; toss gently to coat. Cover and set in refrigerator.
• Bring a large saucepan of lightly salted water to a boil. Cut broccoli florets into 1 1/2-inch pieces. Peel tender portion of stems and cut into 1/2-inch-thick slices. (You should have about 4 cups.) Add broccoli to boiling water and cook just until bright green and crisp-tender, about 3 to 4 minutes. Drain, rinse under cold running water and drain again. Set aside.
• In small bowl, mix together cornstarch and 1 tablespoon cold water; set aside. Remove softened shitakes from soaking water. Strain soaking water through a sieve into medium bowl; stir in broth, brown sugar and remaining 2 tablespoons soy sauce. Set aside. Trim and discard shitake stems(Save and use in soup!); slice caps and set aside.
• In large nonstick skillet, heat 2 teaspoons olive oil over medium-high heat. Add tofu mixture and cook, shaking pan and tossing tofu, until lightly browned, 3 to 4 minutes. Transfer to plate and set aside.
• In same skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Add scallions, garlic, ginger, chili paste, anise seeds and reserved shiitakes and stir-fry until fragrant, 30 to 60 seconds. Add cinnamon stick and reserved broth mixture; bring to a boil and cook 5 minutes. Stir cornstarch mixture and add to skillet; cook, stirring, until liquid has thickened, about 30 seconds. Add carrots and reserved broccoli and cook, stirring often, until carrots are tender, about 3 minutes. Add reserved tofu and toss gently to coat. Discard cinnamon stick and serve. Enjoy!

TOFU AND BROCCOLI IN PEANUT SAUCE

Steps:

• Press tofu then cut into 1/2 inch cubes. See Anne Sainz's Notes above for more detailed instructions.
• Chop garlic, ginger, onion and mushrooms and set aside.
• Combine peanut butter, soy sauce, sherry, water and sesame oil in a medium bowl and whisk until smooth to make peanut sauce. Set aside.
• Cut broccoli into bite sized pieces, then steam until tender crisp, about 6 minutes. Set aside.
• Coat large skillet with oil. Drop cubed tofu in the pan and stir-fry on medium high heat until golden all over, about 10 minutes. Remove and add to peanut sauce.
• Lower heat to medium, put ginger, garlic, onion, mushrooms and pepper flakes in skillet and cook until onions just begin to soften. Mix frequently, adding small amounts of water if needed to prevent sticking or burning.
• Add tofu and peanut sauce and heat through.
• Add steamed broccoli and heat through just before serving.