Tofu and Broccoli Stir Fry

This may sound simple (and it is) but I feel like Chinese food gets butchered all too often in America because of over-flavoring and excessive sauces. I really miss the simple and delicious Chinese food of Monterey Park and Alhambra in Southern California (not to mention Taiwan and Hong Kong... but I took what was accessible to me), but I may do with my own Asian food (... I really miss the sauteed pea shoots and all those vegetarian dishes from Happi Family)

Tofu and Broccoli Stir Fry (I've been getting broccoli up the wazzooo from our CSA programs)

2 cloves garlic, sliced
1/2 inch ginger, sliced
2 small heads of broccoli, chopped up
1/2 red bell pepper, thinly sliced
2 stalks celery, sliced into 1/4 inch pieces at a slant
2 tbsp soy sauce
1/2 teaspoon sesame oil (which you should keep refrigerated to preserve freshness)
1 teaspoon garlic chili paste
2 tbsp canola oil (my favorite cooking oil)
1/2 pack of regular tofu (i'm not a fan of Firm tofu, it's sort of unappetizing)

- heat canola oil in wok at a high temperature. Make sure all your ingredients are prepped before beginning to cook anything.
- quickly add the garlic, ginger, and sesame oil and stir continuously until the kitchen air becomes fragrant.
- throw all your vegetables into the wok as you keep stirring and cook for 4-5 minutes, until the vegetables begin to give their form a little.
- toss in the tofu and seasonings, and cook while stirring for a couple more minutes.



yep.. keeping the recipes simple. they usually get more complex on Thursdays and the Weekends.