Dawn Butler, Eggs, Pasta, Beans, Tofu, Vegetables

Tofu and Broccoli with Curried Peanut Sauce

1-16 ounce carton firm tofu
2 tablespoons vegetable oil
1 bunch of fresh broccoli, cut into florets
2 cups whole cherry tomatoes OR thinly sliced carrots
1/2 cup water
cooked rice (optional)

Wrap the block of tofu in a clean dish towel and press it firmly with your hands until you feel the towel become damp.

Unwrap the tofu and cut it into 1/2 inch cubes.

In a large skillet, heat the vegetable oil over medium-high heat. Add the tofu. Fry the tofu (undisturbed, without stirring) until a dark golden crust forms on the bottom. Then use a spatula to turn it over and brown it will on at least one more side (4 to 5 minutes per side).

Add the broccoli and tomatoes or carrots plus the water to the skillet, and cook, stirring occasionally, until the vegetables are tender and the water has nearly evaporated (about 5 minutes with tomatoes or 10 minutes with carrots).

Return the tofu to the skillet and heat through.

Serve over cooked rice with Curried Peanut Sauce.