Broccoli Tofu Stir-Fry

Sometimes a speedy dinner is called for, so I turn to tofu and vegetables for a simple meal that goes well with brown rice or can even be eaten alone if I'm really pressed for time.

I've been making this tofu stir-fry for years. I vary the proportions based on what's in the fridge - sometimes carrots or red peppers get thrown in. Sometimes I use curry paste in place of the curry powder. It's always been good.

I thicken the sauce with cornstarch. Make sure to get organic (or at least non-gmo) cornstarch. Rapunzel is a brand that is commonly available at health food stores. I have made this with arrowroot in place of cornstarch - if you try this, make sure not to boil the liquid after adding the arrowroot or it breaks down and won't thicken again.

Broccoli Tofu Stir-Fry
2 tbsp oil
1 onion, sliced across and rings separated
1/4 lb mushrooms, sliced
2-3 cups broccoli florets
2 tsp curry powder
1 tbsp chopped or grated ginger root
1/2 cup water
1 tbsp tamari soy sauce
1 tbsp cornstarch
1/4 cup water
1 lb firm tofu, diced
16 cherry tomatoes, halved

Warm oil in heavy skillet. Cook the onions, stirring occasionally, until tender but not browned. Add the mushrooms and broccoli and cook about 3 minutes.

Sprinkle in the curry powder and ginger root. Pour the 1/2 cup water over, stir well, cover and bring to a boil. Let cook until the broccoli is tender-crisp, about 5 minutes.

In a small cup, stir together the tamari, cornstarch and 1/4 cup water. Add to the skillet and cook, stirring, until the sauce thickens. Stir in the tofu. Cover and warm through. Add the cherry tomatoes, toss well and serve.

Serves 4