Broccoli, Carrot, and Tofu Stir Fry

Even though we aren't vegetarians, I like to eat tofu on a semi-regular basis to add some protein variety. It helps a lot that all three of my kids LOVE it. I adapted this recipe from The Washington Post to fit my CSA box for the week. The sauce is nice and light. I think it could use a little more flavor, in fact. It definitely didn't hide the taste of the vegetables.

Stir fry always goes over well in our house. It's nice to have some easy meals that are hits with everyone. I liked this combination because of the nice bright colors. (Simple thrills....). This serves 4 at the absolute most.

Broccoli, Carrot, and Tofu Stir Fry
adapted from The Washington Post

1 lb extra-firm tofu, pressed, drained, and cut into 1/2" pieces
2 T minced scallions, white part only plus 2/3 c scallion greens, cut into 1-inch lengths
2 cloves garlic, minced
1 1/2 T ginger, grated
2/3 c chicken or vegetable broth (or water)
2 t soy sauce
2 1/2 T mirin or sake (rice wine)
2 t sugar
3/4 t sesame oil
2 t Worcestershire Sauce
3/4 t cornstarch
3/4 lb broccoli florets, cut into large bite-sized pieces (I think I had 2 - 3 c, I didn't measure it)
2 - 3 carrots, sliced
4 T sesame oil
3/4 c dry roasted peanuts (optional---I had these and forgot to use them)

In a small bowl, mix the minced scallions (white parts), garlic, and ginger. Place the scallion greens in another bowl. In a medium bowl, mix the broth, soy sauce, rice wine, sugar, 3/4 t sesame oil, Worcestershire sauce and cornstarch. Set aside.

Heat 2 T sesame oil in a large skillet over medium high (or high, depending on your stove) heat. Place tofu in pan and sear until browned and a little crispy. Remove from pan. Add another 2 T oil to pan. Add the scallion-ginger mixture and stir-fry about 15 seconds. Add the broccoli and carrots and stir-fry until just they are just barely crisp-tender. Add the scallion greens and tofu and stir-fry, about 1 1/2 minutes. Add chicken broth mixture and stir until stir-fry thickens, 1 minute (or maybe more). Add the peanuts, if using, and toss lightly. Serve hot over rice or udon noodles.