Last night, my husband cooked dinner while I knitted and watched Gilmore Girls. When he plated the food, I couldn’t wait to dig in. It looked delicious.
I shoveled a heaping bite into my mouth and cringed. I tasted cinnamon, and I despise cinnamon in savory dishes. I don’t know how I can like it so much in sweet dishes and hate it so much in savory ones, but I do. One bite and I was done. The consistency was perfect, especially the tofu, but I couldn’t get past the cinnamon taste.
Even though I didn’t like it, my husband LOVED it. So, if you like cinnamon in savory dishes, you’ll probably like this one, too.
1 pound extra firm tofu, pressed and drained
6 tablespoons vegetable oil
½ cup non-chicken stock
1/3 cup sake (or white wine if you can’t find it)
1 teaspoon allspice
3 tablespoons Hoisin Sauce
3 tablespoons mirin
1 tablespoon crushed red pepper (more or less to adjust for spiciness)
1 teaspoon fresh grated ginger
1 teaspoon white miso
3 tablespoons soy sauce
1 cinnamon stick
2 cups cooked rice (cooked in non-chicken stock rather than water)
3 cups broccoli (or as much as you’d like)
1. Cut the tofu into 2 ½ inch x ¾ inch x ¾ inch pieces. Fry in 3 tablespoons of the oil until all sides are brown. If you try to flip the tofu too early, it will stick.
2. Mix the stock, sake, allspice, Hoisin, mirin, red pepper, ginger, miso, soy sauce and cinnamon together in a medium bowl. Marinate the fried tofu in this mixture for at least one hour.
3. Cook the rice according to package directions, substituting non-chicken stock for water.
4. Heat the remaining oil in a large wok over medium high heat. Add the broccoli and the marinated tofu (along with the marinade) into the pan and cook until the broccoli is tender.
5. Combine the rice and the broccoli/tofu mixture and enjoy!