HONEY-GARLIC TOFU WITH SAUTEED BROCCOLI AND SUGAR SNAP PEAS
In this simple preparation, tofu is seared and sauced for an irresistible flavor and texture. Cubed tofu leftovers are also good in wraps. You will serve half the rice with the tofu and reserve the rest for the stir-fry. You can eat all of this at once or reserve a portion for a second meal of the Vegetable Fried Rice (see Second Meal).
The tofu will need to be pressed for 30 minutes before cooking.
2 pounds firm or extra-firm tofu
3 tablespoons canola or vegetable oil, divided, or more as needed 2 tablespoons soy sauce 1 tablespoon honey 2 teaspoons fresh lemon juice
½ teaspoon minced garlic (1 small clove), divided
1 scallion, white and light green parts, finely chopped (optional)
6 cups cooked rice (from
2 cups uncooked)
1 tablespoon unsalted butter
4 cups (10 ounces) small broccoli florets
2 cups (6 ounces) sugar snap peas, trimmed, destringed and halved Kosher salt
Freshly ground black pepper
¼ cup water
Place
the tofu on a flat plate and place another flat plate on top. Weigh the top plate with something heavy, such as a large can of beans, and let sit at room temperature for about 30 minutes, until some of the water has been pressed out of the tofu (use two sets of plates, if necessary). crosswise, Halve into two each through Pour flat tofu off slabs; the the block equator, you water. should them together, have four then slabs. cut Stack the stack into quarters, so you have 16 pieces total.
In a large skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering. Working in batches, sear the tofu in a single layer, without stirring, until lightly browned and firm, 4 to 5 minutes per side. Flip and cook until browned, another 4 to 5 minutes. Transfer the tofu to a paper towel-lined plate to drain off excess oil. Repeat with the remaining tofu, adding more oil, a little at a time, as necessary.
While the tofu is cooking, in a small bowl, combine the soy sauce, honey, lemon juice, ½ teaspoon minced garlic and the scallion (if using) and stir to blend well.
When all the tofu is cooked, transfer 4 pieces to a lidded container and refrigerate for the Vegetable Fried Rice (see Second Meal). Leave the rest of the tofu in the pan, and then add the sauce to the pan, pouring it between the slices, and heat until simmering.
Reserve half the cooked rice for the leftovers meal. Place the rest in a shallow serving dish or bowl and transfer the tofu on top of the rice. Pour the sauce in the pan on top.
In another large skillet with a lid over medium high heat, melt the butter. Add the broccoli and sugar snap peas, and season with salt and pepper. Cook, stirring, until the vegetables start to turn a brighter green, about 2 minutes. Add the remaining 1 teaspoon garlic and cook, stirring, for 1 more minute. Add the water and cover the pan for about 2 minutes. Remove the lid, stir and let any remaining water evaporate; the vegetables should be crisp-tender. Take 2 cups of the vegetables and reserve for the leftovers meal. Add the remaining vegetables to the tofu and rice and serve. Makes 4 servings. — Katie Workman the chop into SECOND ½-inch Vegetable the tofu leftover pieces into MEAL: ½-inch Fried and vegetables To the cubes make Rice, reserved over and carrot Heat set high and aside. a oil, heat wok the ½ or and cup reserved large add chopped skillet 1 tablespoon 3 browned. cups of rice. Cook, until stirring lightly occasionally, fresh minced Add ginger 1 garlic tablespoon and and 1 stir teaspoon until minced fragrant, over ¼ about cup 1 of minute. reduced-sodium Drizzle soy of toasted sauce and sesame 2 teaspoons oil and Add stir the to combine. vegetables and tofu and stir until blended, about 3 minutes. Make some space in the pan and add 2 beaten eggs. Cook, stirring, until scrambled, about 2 minutes, then stir the egg into the rest of the ingredients. Serve hot with chopped scallions, if desired.