Sesame Fried Tofu with Soy-Glazed Broccoli
Yield: 4 servings
1 14-oz. container firm or extra-firm
1 Tbsp fresh ginger, minced
Preheat oven to 400 F. Pat tofu dry. Place it in a large colander and put a heavy small saucepan on top to press it down. Let tofu sit to drain for about 2 hours; it will become more compact as it drains. Cube tofu into ½-inch squares. This can be done the night before; just store the drained tofu in an air-tight container refrigerated until ready to use.
Place flour and sesame seeds on a sheet of wax paper. Mix with your fingertips to combine. Roll tofu in flour mixture. Heat a large skillet over high heat and add half the sesame oil. Add tofu and cook for 2 to 3 minutes, turning once or twice. When tofu has lightly browned, slide the skillet into the oven while you prepare the broccoli.
In a small bowl, whisk together the water, soy sauce, ginger, sugar and garlic. Heat the remaining tablespoon of oil in another large skillet. Add broccoli and cook, stirring often, for 2 to 3 minutes until the broccoli begins to brown. Reduce heat to low and carefully add the sauce. Stir well; cover. Reduce heat to medium and cook for about 1 minute more until the broccoli is tender and the sauce has thickened. Remove the lid and cook for 1 minute more if the sauce has not thickened enough to coat the broccoli. Remove the tofu from the oven and toss it over the broccoli. Sprinkle with the scallions and serve immediately with the rice.
Nutrition facts (per serving): calcium 302 mg, vitamin D 93 IU, calories 427, fat 15 g (sat. fat 1.5 g), cholesterol 0 mg, protein 18 g, carbohydrates 55 g, sodium 319 mg