Why is it that Mondays are always such an alarming experience? Nothing terrible happened yesterday… just sheer MADNESS all day. Needless to say, I immediately went into “lazy girl” mode the second I got home – well, actually after I poured myself a very big glass of red wine.
In the spirit of staying lazy and saving money (duh) I decided to raid my fridge and fire up some things that were on the verge of going bad in the next day or two. I settled on Teriyaki Tofu and Broccoli.
Yes. Nick ate tofu!
Okay, that wasn’t such a surprise to me… I’ve seen him eat it before, but I’ve never seen him enjoy it this much. I will admit, this isn’t your typical teriyaki bowl. I recently discovered that I make a fabulous egg pancake… so I doctored one of those up in my wok and added it to the tangy and saucy mixture.
This is a really great meal if you don’t want a lot of clean up and if you don’t feel like spending more than 30 minutes making dinner.
Teriyaki Tofu and Broccoli:
- 14 ounces extra firm tofu, drained and cubed
- 3 tablespoons sesame seed oil (I used Chili Sesame Oil. Sooooo good!)
- 1 cup broccoli floret
- 2 eggs, beaten
- 1/4 cup teriyaki sauce (yes, I cheated…)
- Take tofu out of the package and drain it and cube it.
- Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 teaspoons oil, coating the bottom completely. Add beaten eggs and cook, tilting to cover the surface as thinly as possible to make an egg pancake. When the pancake is just set, 30 seconds to 1 minute, flip using a metal spatula and allow it to set for about 5 seconds. Transfer to a cutting board. Cut into bite-size pieces.
- Using the same wok, heat the rest of the oil over medium-high heat. Add tofu and toss occasionally.
- After 4 minutes put broccoli into wok and toss.
- When tofu is light brown on all sides (about 10 minutes more) add teriyaki sauce and egg and lower heat to medium. Toss gently for 2 minutes. Serve over jasmine rice.