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INGREDIENTS:

• 1 block firm tofu, well drained and cubed
• 2 Tbs Chinese chili-garlic sauce (or more to taste)
• 3-4 medium carrots, peeled and thinly sliced crosswise
• 1 medium onion, peeled, halved and thinly sliced
• 2 cloves garlic, minced
• approx. 1 1/2 cups vegetable stock (or water)
• 4 cups broccoli florets
• 1 heaping Tbs fresh minced ginger
• roasted cashews for garnish (optional)
• soy sauce

PROCEDURE:

Drain the block of firm tofu really well and cut it into equal size cubes. Toss it in a mixing bowl with a good spoonful of jarred, Chinese style, chili-garlic sauce.

While that's marinating, cut the veggies and get those going in a large, deep pot on medium high heat.

Add the peeled, thinly sliced carrots, thinly sliced white onion and minced cloves of garlic. Add a good splash of vegetable stock or even water, turn the heat to high and put a lid on top.

Stay with this and keep your eye on it to make sure the pan doesn't dry out and, once the carrots are about halfway cooked, add the broccoli florets and the chili marinated tofu and put the lid back on top.

Once again, keep your eye on it to make sure it doesn't dry out, and after 4-5-6 minutes when the broccoli is done...the tofu will be done at the same time. All that's left is to add about 1 Tbs of finely minced ginger and gently stir that in so that flavor will be nice and bright on the table.

Serve it in individual bowls, over steamed rice if you're using it. Sprinkle a few optional roasted cashews over the top for added texture and protein and put a bottle of soy sauce on the table for personal seasoning.

HINTS:

Plan ahead and make a pot of rice to serve with it.