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Cook rice if using. I use this pasta method for quickest cooking.
If using raw nuts toast them in a dry skillet or wok over medium-low heat until golden, stirring often. Set aside. Skip this if using roasted nuts.
Press tofu lightly with paper towels and cut into 1-inch cubes. Heat oil in a skillet or wok over medium heat. Sprinkle the oil generously with salt and pepper and give it a swirl. Pepper should smell wonderful. Add the tofu and let it form a crispy crust about 5 minutes- let it naturally release from the pan. It shouldn’t stick if you don’t fiddle with it. Turn it over and crisp up the other side. Place on a paper towel. See notes for chicken, shrimp and beef.
In the same pan, adding a little more oil if necessary, add shallots, garlic and ginger, and saute over medium heat until golden and fragrant. Add Broccoli and give a stir for 2 minutes. Pour in the water or wine, stir, cover and let the broccoli steam for 3-4 minutes, or until broccoli is vibrant and just tender.
While the broccoli is steaming, mix the sauce ingredients together in a small bowl.
Remove lid and cook off any remaining liquid until the pan is relatively dry.
Make a well in the center, add the dried chilies and toast for 45 seconds.
Pour in the sauce, and give a stir to heat up.
Add the crispy tofu (or other cooked protein) into the pan right before serving, warming and tossing to coat.