Spicy Tofu and Broccolini Stir-Fry
⅔ cup vegetable broth
3 Tablespoons soy sauce
2 Tablespoons mirin
1 Tablespoon peeled minced fresh ginger
2 teaspoons cornstarch
½ teaspoon hot sesame oil
1 clove garlic, chopped
2 teaspoons canola oil
1 medium red bell pepper, cut into strips
1 countainer (14-ounces) extra-firm tofu, drained and cut into 1-inch cubes
2 Tablespoons chopped almonds
Bring large saucepan of water to a boil. Add Broccolini and cook just until crisp-tender, about 3 minutes; drain.
Meanwhile, whisk together broth, soy sauce, mirin, ginger, cornstarch, sesame oil, and garlic in a small bowl until smooth.
Heat wok or large skillet over medium-high heat until drop of water sizzles in it. Add canola oil and swirl to coat pan. Add Broccolini and pepper; stir-fry until pepper is tender, about 2 minutes. Stir in tofu. Whish broth mixture again and add to wok. Bring to a boil. Stir-fry until mixture is bubbling and thickened, about 3 minutes. Remove from heat and sprinkle with almonds.
Makes 4 servings.