Friday, May 8, 2015

Garlic Broccoli Mushrooms Carrots Peanuts and Tofu

jasmine rice or brown rice

a head of fresh broccoli chopped into florets
1 pound package water-packed firm tofu, drained and cubed
1/2 cup chicken broth
1 tablespoon soy sauce
a splash of red wine
1 teaspoon cornstarch
Vietnamese 'rooster' hot sauce
1 tablespoon toasted sesame oil
1 pkg mushrooms
1/2 cup carrots cut into thin disks or matchsticks
1 tablespoon chopped fresh ginger
1 tablespoon of freshly chopped garlic
1/2 cup chopped green or red onions
1/4 cup blister peanuts


1. Preheat broiler.

2. Cook rice according to directions.

3. Arrange tofu in a single layer on a pan coated with oil; broil 14 minutes or until golden.

4. While tofu cooks, combine broth and soy sauce cornstarch and sesame oil, stir with a whisk, and set aside.

5. Heat oil in a large skillet over medium-high heat. Add salt and mushrooms broccoli garlic rooster sauce and wine sauté stirring occasionally. Stir in carrots and ginger; cook 1 minute. Add chicken broth to the mixture; cook 30 seconds or until sauce begins to thicken. Remove from heat; stir in tofu and onions. Serve over brown or jasmine rice; sprinkle with peanuts.