I recently started a new job with a ton of hours. The hardest thing about starting a new job besides waiting for that first paycheck is adjusting your life to your new schedule.
For me where I feel that the most is food. I typically pride myself on a beautiful, home-cooked meal every night with enough leftovers to have for lunch. Now that is not entirely possible to do as often as I might like. Instead there is a crisis of culinary conscience. Do I get to cooking as soon as I get off or do I stop for takeout on the way home so I can relax? Do I wake up a little early to make myself a nice lunch or do I just hit up the Sonic that is conveniently located? Spoiler alert: That Sonic already has too much of my money.
Despite being the queen of being lazy and looking for an excuse to have a bubble bath and glass of wine after work I finally felt the need to pusg back against this food rut. Instead of getting takeout I decided to make my own.
This tofu is spicier than any takeout restaurant in my area dare go, which for me is a massive plus. It also boasts an extremely short cook time of about 10 minutes. Plus you can put your conscience at ease by curling up around a bowl of tofu and broccoli. The glass of wine can wait.
- 1 brick tofu, cut into bite-sized cubes
- 1 crown broccoli, cut into small florets
- 3 tbsp corn starch
- 2 green onions, sliced
- 3 cloves garlic, roughly chopped
- 2 tbsp sambal
- 1/4 cup soy sauce
- Splash rice vinegar
- 2 tbsp brown sugar/honey
- 2 tbsp oil
- 1/2 tsp salt and pepper
In a large bowl combine the corn starch, salt, and pepper. Add the tofu and toss to coat evenly. In a separate bowl combine the soy sauce, sambal, vinegar, and brown sugar.
Heat the oil in a large saute pan or wok over medium-high heat. Add the garlic and the whites of the green onions and saute until fragrant, about 30 seconds.
Add the tofu and cook until the cornstarch starts to brown and crisp, about two minutes per side.
Add the broccoli and continue to saute until the broccoli is bright green and still has some crisp, about two minutes.
Finally add the sauce and toss everything making sure the tofu and broccoli is coated in the sauce. Continue to cook the stirfry for another couple of minutes so the sauce can reduce and thicken. Serve with rice and sliced green onion.