some reason known only to the kitchen Gods, Woody, our
resident woodchuck who lives under our deck, always seems
to wander into our line of sight when we are preparing
this dish; hence, the name.
package (14.5 ounces) firm tofu, drained, cut crosswise
into 6 slabs, each slab halved horizontally and cut into
1 1/2 pounds broccoli cleaned and cut into bite-size pieces
2 Tablespoons vegetable oil
3 Tablespoons soy sauce
1 Tablespoon rice vinegar
1 Tablespoon honey
1/4 teaspoon red pepper flakes
4 garlic cloves, minced
1 Tablespoon cornstarch
Cup cashews or peanuts, crushed (optional)
tofu in a single layer on several layers of paper towels
on a baking sheet, then top with paper towels and another
baking sheet and weight with canned goods or books. Let
tofu drain 30 minutes.
broccoli stalks in microwave for 2-3 minutes, till bright
green. Heat oil in large non-stick skillet. Add tofu and
cook until golden brown, turning halfway through, 10-15
minutes. Transfer to paper towels.
soy sauce, vinegar, honey, red pepper flakes, garlic, cornstarch,
and ¾ cup water; set aside.
broccoli to skillet and cook over high heat, 2-3 minutes.
Pour sauce into pan and return tofu to pan. Stir to coat,
about 1 minute more. Serve topped with nuts. Serves 4.
RETURN TO RECIPE