Liz Cheney

No, the other Liz Cheney

Barbecue Broccoli and Tofu

So…obviously I haven’t been keeping to my one-recipe-per week goal. But I have two coming for you this week.

This one was borne out of desperation (meaning, what we had in our fridge after a busy week).

Ingredients:

  • Half an onion, diced
  • One tablespoon garlic paste or one clove garlic
  • One twelve-ounce package of firm or extra firm tofu
  • Eight ounces of broccoli
  • As much barbecue sauce as strikes your fancy (we used Stubb’s Spicy Bar-B-Q Sauce, but anything works)
  • Salt and pepper to taste

If you haven’t cooked with tofu before, you’ll need to remove the tofu from its packaging and drain by stacking several plates on top of it. After twenty minutes or so, pour off the water and you’re ready to go.

Heat a couple tablespoons of oil in a big pan or wok, then add the garlic and onion and sauté until the onion is translucent. While you’re waiting, dice the tofu into small cubes (the size is up to you, but I find it browns better when the cubes are smaller). Give the tofu time to brown by stirring once every few minutes. This should take around fifteen minutes.

Once the tofu is mostly brown and almost crispy to your liking, add the broccoli to the pan along with a little more oil if necessary. I tend to leave this for the last few minutes because I like my broccoli crisp. Finally, when the broccoli is almost cooked to your taste, lightly coat the stir-fry in barbecue sauce and allow it to simmer and absorb the flavor.

I liked this recipe as is, but my fiancé added some more sauce on top. It turned out pretty well, although I think I would’ve preferred a less spicy barbecue sauce. As is, it was pretty filling and relatively healthy (but so much for getting away from stir-frys).