ginger and garlic broccoli with tofu

I mentioned to Maggie that I don't have the chance to do much cooking since I am usually working at night. Plus I don't have much money, so when I do cook I am using pretty basic ingredients and making simple dishes. (Looking at our beautiful blog makes me a little bit wistful) Anyway, this recipe is perfect for me, and is very flavorful. It's an epicurious recipe that I've modified a little bit.

1 small bunch broccoli (about 1 1/4 pounds)
2 tablespoons vegetable oil
a dash of toasted sesame oil
3 tablespoons very thin matchsticks of peeled fresh gingerroot
1 garlic clove, sliced thin
2 tablespoons water
1 1/2 tablespoons soy sauce
1 tablespoon rice vinegar (seasoned or not)
as much tofu as you would like, cut into 1/2 inch cubes

Cut broccoli into 1-inch flowerets. Trim and peel stems and cut into 1/4-inch slices.

In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and cook gingerroot and garlic, swirling skillet occasionally, until just golden. With a slotted spoon transfer gingerroot and garlic to paper towels to drain.

Add tofu to the skillet and cook until golden brown on one side, about one minute, then flip onto opposite side and cook for another minute. Don't worry about cooking all side of the tofu cubes. Transfer tofu from skillet to a plate or bowl.

Add broccoli to skillet and cook, stirring frequently, until browned well, about 5 minutes. In a small bowl stir together water, soy sauce, and vinegar. Add mixture to skillet and cook until most liquid is evaporated, about 1 minute. Serve broccoli and tofu sprinkled with gingerroot and garlic.

mmmm enjoy!
Rice

oh I bet it'd be yummy over some sticky or brown rice too...