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Print this Recipe    Tofu Broccoli

Tofu and Broccoli in Garlic Sauce

1-1/2 lbs. extra-firm tofu, cut in cubes (marinade in 1/2 cup soy sauce)
1/2 cup canola oil
2 medium onions, sliced thin
1/2 lb. fresh mushrooms, sliced thin
8-10 cloves fresh garlic--crushed and set aside
1 medium head fresh broccoli, cut in flowerettes
2 cups boiling water
2 cubes vegetable bouillon
1 Tbsp. dry (hot Chinese) mustard
2 Tbsp. honey
1 tsp.crushed red pepper
1 tsp. ground ginger, or 1 Tbsp. minced fresh ginger

Marinate tofu in soy sauce for at least 15 minutes. Drain tofu
(reserving marinade) and brown in 1/2 cup canola oil at medium-high
heat; remove and set aside. For sauce, stir together crushed
garlic, bouillon, mustard, honey, red pepper and ginger--set aside.
In small amount oil saute onions and mushrooms until soft. To
onions and mushrooms add tofu, reserved marinade, simmer for 1
minute. Add broccoli, sauce mixture, simmer for 3 minutes and
set aside for 5 minutes before serving. Serve over steamed rice
with additional soy sauce as desired. Serves 4.

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