This recipe started out as “Beef and Broccoli”, but has evolved over the years into what you see here. What we liked about this recipe from the beginning is that the sauce actually tastes like what you would get at a Chinese restaurant. With the additional vegetables, it’s a colorful and healthy meal.

Ingredients:

• One white or yellow onion, chopped into 1 inch squares
• Three stalks celery, cut diagonally into 1/4 inch strips
• 2 medium carrots, cut diagonally into 1/8 inch strips
• One red bell pepper, chopped into 1 inch squares
• 2 cups broccoli florets and stems
• 12oz package of extra-firm tofu, cut into 1/2 inch cubes
• 1/2 cup Soy Vay or other sesami teriyaki sauce
• 1/2 cup roasted, unsalted peanuts
• 3 tablespoons vegetable oil
• 1 tablespoon minced, peeled, fresh gingerroot
• 1 tablespoon minced garlic
• 1/2 teaspoon dried hot red pepper flakes
• 1 cup jasmine rice

For the sauce:

• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons cooking sherry
• 1/2 cup chicken or vegetable broth
• 2 teaspoons sugar
• 2 teaspoons sesame oil

Directions:

1. Preheat oven to 375 degrees.
2. Place a sheet of parchment paper on a jelly roll pan. Put the tofu on the pan. Pour the sauce over it and stir it up. Bake in oven for 30 minutes.
3. Begin cooking rice according to directions on package.
4. Whisk together sauce ingredients in a small bowl.
5. In a large wok or skillet, heat 1 tablespoon of oil over medium-high heat with a pinch of red pepper flakes.
6. Cook peanuts in oil, removing as soon as they begin to brown. Place cooked peanuts on a plate lined with several layers of paper towel.
7. Wipe inside of wok or skillet with a paper towel.
8. Heat remaining 2 tablespoons of oil over medium heat.
9. Sautee garlic, ginger, and remaining red pepper flakes for one minute.
10. Increase heat to High and add vegetables to pan, stirring constantly for three minutes, or until they start to cook.
11. Stir up the sauce and pour over vegetables, and stir until vegetables are evenly coated.
12. Remove pan from heat and gently stir tofu into vegetable mixture.
13. Serve over rice and sprinkle with peanuts.