Honey Walnut Tofu with Broccoli

Didn't have a plan for dinner tonight, so I started thinking about what I had in the fridge. I didn't have a chance to do real meal planning this week so I just bought a bunch of stuff that I figured I would use somehow - broccoli included, and the tofu was left from a dinner I had planned but didn't end up cooking. Scott suggested Tofu with Broccoli ala Beef with Broccoli style, but I didn't have oyster sauce (why don't I have oyster sauce?). So in my search for the tofu with broccoli the recipe for Honey-Walnut Tofu with Broccoli came up. Honey-Walnut with Shrimp is a big hit with my family and every time we go to Fu-Shing it is a given that we will order it. So, I thought I'd give it a try. Ilan fussed that we were eating Tofu (although almost every time I fix it he eats it all up - especially in a sweet asian preparation - see Spicy Orange Tofu), but he cleared his plate, well as much as Ilan does anyway. Aitan, who is increasing in disinterest in food also gobbled it up. The original recipe is in the link above, the modified is below.


Honey Walnut Tofu with Broccoli

INGREDIENTS
1 block extra-firm tofu drained
¼ cup honey
1/3 cup milk (I used almond milk)
¼ cup mayonnaise
2 TBSP cornstarch
2 tsp lemon juice
1 TBSP soy sauce (original recipe calls for 2, but I think it is overpowering)
2 TBSP peanut oil (I used cooking spray for the tofu and 1 Tbsp Grapeseed oil for the veggies)
1 large head broccoli chopped
½ cup walnuts
4 servings of cooked rice

DIRECTIONS

Drain tofu: wrap the block of tofu in a towel and cover with a weight. Allow it to sit 30 minutes.

In small mixing bowl whisk milk, mayo, cornstarch, lemon juice, honey, and soy sauce until smooth. Set aside.

Cut block of tofu into bite-size cubes. Heat oil in a nonstick skillet over medium heat. Add tofu, turning frequently, so it becomes golden brown on all sides. Using a spatula, remove tofu from skillet and place on paper towels.

Place walnuts and broccoli in the skillet. Stir-fry, stirring frequently, until broccoli is tender-crisp. Drain any excess oil from the skillet.

Add tofu back to the skillet and pour the sauce over it. Stir over low heat for 2-3 minutes or until heated through. Serve over rice.

Yield: serves 4