Lemon-Miso Tofu with Broccoli

Source: New York Times

sesame oil for frying

salt & pepper to taste

16 oz. block tofu, drained & pressed, cut into cubes

2 small heads broccoli, cut into small florets

2 scallions, chopped

3/4 cup hot water

2 TB white miso

1/4 cup lemon juice

3 TB maple syrup or honey

1 TB cornstarch

2 garlic cloves, minced

1 inch piece ginger, finely grated

cooked rice for serving

1. Heat large skillet with oil; fry tofu until browned on all sides, seasoning with salt & pepper. Transfer to large bowl or plate.

2. In same skillet, add a little more oil & broccoli. Season with salt & pepper. Cook until crisp-tender and add to tofu plate.

3. Meanwhile, make sauce: in bowl, stir together hot water & miso paste until dissolved. Stir in lemon juice & syrup.

4. In same skillet, add a little more oil & heat. Saute garlic & ginger and cook about 1 minute, stirring. Stir miso mixture until blended and add to skillet.  Place 1 TB cornstarch in small bowl and add a little water, stirring to dissolve; add to skillet and stir all together.  Heat for 1-2 minutes, stirring until thickened.

5. Stir in tofu and broccoli to coat. Serve with rice.