Crispy Tofu with Veggies & Thai Style Sauce

2 Cups Cooked Brown Rice
1 Block Firm, or Extra Firm Tofu
1 Cup Chicken or Vegetable Broth (low sodium)
1/4 Cup Cornstarch
1/2 Cup Broccoli - bite sized pieces
1/2 Cup Cauliflower - bite sized pieces
1/4 Cup Onion (green or sweet, thinly sliced)
2 tbsp Safflower Oil
1 tbsp Sesame Oil
2 tbsp Fish Sauce or Soy or Ponzu
1 tbsp Seasoned Rice Vinegar
2 tbsp lemongrass finely chopped
3 - 5 cloves garlic (finely chopped)
2-3 tspns. fresh grated ginger root

Can use any complementary vegetables, stir fry denser ones like broccoli longer than onion or mushrooms to get better texture. I don't add additional salt, soy, fish, and ponzu have saltiness, even lemongrass tastes somewhat salty. It's better to dust the tofu lightly than try to shake it in a bag, the coating can get pretty thick. Obvious exchanges for vegetarians are broth, fish sauce. My husband doesn't miss meat when the flavor is there.

1. Drain the tofu for several hours. Dice into bite sized cubes. Pat dry and lightly dust each side with cornstarch.
2. Heat Safflower oil in wok or large frying pan to smoking hot. Toss tofu in oil until golden brown. Remove from pan.
3. Dial heat back a little, add sesame oil. Add chopped vegetables and saute until crisp, but not crunchy. Add rice vinegar to deglaze, Remove veggies from pan leaving oil.
4. Dial heat back to medium low, saute garlic in oil and add 1/2 cup chicken broth.
5. Dissolve 2 tbsp. cornstarch in broth and add to pan, stirring constantly. Add fish or soy sauce, and lemongrass continue to stir until thickened.
6. Add tofu & veggies back in and toss, grate fresh ginger over this. Toss until all ingredients are coated.
7. Serve over brown rice.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user YIDEAZ.