Tofu And Broccoli In Peanut Sauce - cooking recipe

Ingredients

1 lb extra firm tofu, pressed and cut into 1/2 inch dice
1 teaspoon fresh ginger, minced
3 garlic cloves, minced
1 onion, diced
4 mushrooms, sliced
1/4 cup natural-style peanut butter
3 tablespoons low sodium soy sauce
3 tablespoons sherry wine
4 tablespoons water
1 tablespoon oriental sesame oil
2 large broccoli florets
1/2 teaspoon oil (to coat pan)
1 pinch crushed red pepper flakes (or to taste)

Preparation

Press tofu then cut into 1/2 inch cubes. See Anne Sainz's Notes above for more detailed instructions.
Chop garlic, ginger, onion and mushrooms and set aside.
Combine peanut butter, soy sauce, sherry, water and sesame oil in a medium bowl and whisk until smooth to make peanut sauce. Set aside.
Cut broccoli into bite sized pieces, then steam until tender crisp, about 6 minutes. Set aside.
Coat large skillet with oil. Drop cubed tofu in the pan and stir-fry on medium high heat until golden all over, about 10 minutes. Remove and add to peanut sauce.
Lower heat to medium, put ginger, garlic, onion, mushrooms and pepper flakes in skillet and cook until onions just begin to soften. Mix frequently, adding small amounts of water if needed to prevent sticking or burning.
Add tofu and peanut sauce and heat through.
Add steamed broccoli and heat through just before serving.