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- 1 large head Broccoli, cut into florets
- 2 yellow onions, sliced thin
- 16 ounces extra-firm tofu, cut into
- 1 1/2-inch square blocks
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
Marinate tofu in the 1/4 cup soy sauce for about 15 minutes.
Put all but 2 tablespoons of the oil into a large fry pan and heat until very hot. Fry the tofu cubes in the hot oil just until browned on each side. Remove them to a plate and pour off any excess oil. Put remaining 2 tablespoons oil in the pan. Reduce heat to medium. Stir fry the Onion slices until they are soft and transparent and a tiny bit caramelized, about 5 minutes.
In a large stew pot, steam the Broccoli pieces, covered, in 3/4 cup water for about 2 minutes or until crisp-tender. Do not cook the Broccoli for more than 5 minutes total. It should be slightly crunchy. Add the sautéed onions and sauce mix; blend together and heat through for about 1 more minute.
Just before serving, gently stir in the tofu cubes with a large spatula, being careful not to break them up.