We've had a great year for broccoli in the old home garden, what with tons of rain, one rolling heat wave after another, and lots of compost-enriched soil in the back garden. We've harvested some gigantic green Brocco Heads and steamed and roasted and given them away to friends. Now the shoots are rocketing out of the headless broccoli and we're trying to keep up with them before they start to push out yellow flowers, so it was time to heat up the wok!
Stir-Fried Broccoli Shoots and Tofu
2 Tbsp. peanut oil
2 bunches broccoli shoots
1 carton firm tofu, drained and cubed
5 cloves garlic, peeled and chopped
1 cup vegetable stock (if using canned, check to make sure it's gluten-free!)
3 Tbsp. wheat-free soy sauce
1 Tbsp. chili-garlic sauce
1 Tbsp. brown miso
1 Tbsp. cornstarch mixed into paste with 1-2 Tbsp. water
2 Tbsp. sesame seeds
Mix together vegetable stock, soy sauce, chili-garlic sauce and miso. Add tofu cubes and gently stir to coat. Let sit and marinate while stir-frying broccoli.
Cut broccoli shoots into flowerets and slice stems into 1/2 inch sections.
Heat wok or large skillet. Add peanut oil and heat 1-2 minutes over medium-high heat. Add garlic and stir for 1 minute. Add broccoli and stir-fry until crisp-tender, about 4-5 minutes. Drain off marinade from tofu into wok and add cornstarch. Bring to boil and let sauce thicken. Add tofu and sesame seeds and gently stir until heated through. Season with more soy sauce if necessary.
This is great as is or served over hot cooked rice.
I am submitting this recipe for inclusion in Joelen's Culinary Adventures Summer Produce Recipes event, which runs until August 3rd. Find out more with this link. I am sure the broccoli shoot out will continue for a while yet, so perhaps I will have to come up with another cruciferous creation. Meanwhile, check out Joelen's fun cooking blog. She's a Chicago foodie who organizes culinary events for her local social activity club and there are numerous cooking events each month on her engaging blog.