8 oz. tofu, frozen, thawed and well drained*
2 T. soy sauce
1 t. toasted sesame oil
2 T. lemon juice
2 t. cornstarch
1 t. cold water
1 1/2 t. vegetable oil
1 med. onion, finely sliced
4-5 cloves garlic, minced
2 t. grated fresh ginger
3 to 4 c. broccoli florets (2 medium heads)
6 to 8 T. water
2 t. toasted sesame seeds
Cooked brown rice.
Cut tofu into 1-inch cubes. In a bowl, whisk together soy sauce, sesame oil, lemon juice. Add tofu, and marinate 10-20 minutes, stirring occasionally
In a small bowl, dissolve cornstarch in cold water. Set aside.
Heat large skillet. Add vegetable oil and onion, and sauté until translucent. Add garlic, ginger and broccoli. Continue to sauté for about another minute.
Pour in tofu with marinade and 4 tablespoons water. Cover pan and steam briefly, until broccoli is crisp-tender. Add more water if necessary. Add dissolved cornstarch, stirring constantly, until liquid thickens. Serve immediately over rice. Garnish with sesame seeds. Makes 2-3 servings.
* Drain tofu, wrap in plastic, and freeze at least 48 hours. Thaw and squeeze to remove water.