Ingredients:
1½ pounds firm tofu, cut into ½-inch slabs
1 pound broccoli, ends trimmed and stalks peeled
5½ tablespoons peanut oil
Seasonings:
3 tablespoons minced scallions
2 tablespoons minced green garlic
2 tablespoons minced ginger
1 teaspoon hot chili paste
1 cup scallions greens cut into 1-inch lengths (about 3 scallions)
1½ cups thinly sliced water chestnuts
Sauce (Mixed together)
1 cup chicken or vegetable broth
1 tablespoon soy sauce
3½ tablespoons rice wine or sake
2 tablespoons sweetener
1 tablespoon Chinese black vinegar or Worcestershire sauce
1¼ tablespoons non-GMO cornstarch or arrowroot
1¼ cups dry-roasted peanuts
Directions:
1. Wrap the tofu slabs in paper towels, or a cotton cloth, and place a heavy weight, such as a cast iron skillet, on top. Let stand for 30 minutes to press out excess water. Cut tofu slices into about ½-inch thick and 2½-inches long. Place them in a bowl.
2. Cut away the broccoli florets and separate into bite-size pieces. Cut the stalks on the diagonal into 1-inch pieces. Heat a large pot of water until boiling. Add the broccoli and boil for 3 minutes. Drain, refresh under cold water and drain again.
3. Heat a large, heavy skillet and add 2½ tablespoons of the oil. Arrange some of the tofu slices in the pan and sear over high heat for 3-4 minutes on each side, or until golden brown. Remove with a spatula and drain in a colander. Reheat the pan and add 2 more tablespoon of oil. Continue frying the rest of the slices. Remove and drain.
4. Reheat the skillet, add the remaining tablespoon of oil, heat until hot, and add the Seasonings. Stir-fry briefly, about 15 seconds, then add the scallion greens and water chestnuts, and stir-fry over high heat about 1½ minutes. Add the premixed sauce, and cook, stirring continuously to prevent lumps, until it thickens. Add the broccoli, fried tofu, and peanuts. Toss lightly to coat and heat through.
5. Scoop the dish into a serving platter. Serve with steamed rice.
Serves 6