This meatless stir-fry of broccoli and tofu is subtle and flavorful.

2 T olive oil

2 celery stalks chopped

2 carrots peeled and chopped

2 T ginger minced

4 cloves of garlic minced

5 c broccoli florets in bite sized pieces

2 scallions white parts thinly sliced

Sauce

1 c chicken broth or vegetable broth

2 T oyster sauce (without MSG available at The Common Market)

3 t rice vinegar unseasoned

2 t toasted sesame oil

1 t cane sugar

1 t Tamari

1/2 c cold water

1 T cornstarch

1 lb firm tofu

2 T peanut or grapeseed oil

salt and pepper

Slice tofu lengthwise into two pieces and envelop each layer in a kitchen towel with a heavy book over them to express liquid.

Mix first 6 ingredients for the sauce in a small bowl.

Heat olive oil on med/high in a large sauté pan and then add the celery, carrot and ginger. Stirring frequently cook until softened, 4-5 minutes.  Add broccoli and ginger, stirring frequently and reduce heat slightly to not burn garlic.  Cook for 5 minutes or until broccoli is tender.  Add sauce and heat until simmering.  Mix cornstarch and water and add mixture to sauce, stirring until thick enough to coat a spoon.  Remove from heat.

Cut tofu into 1/2 inch cubes and season with salt and pepper.  Heat peanut oil over med/high in a cast iron skillet and then add tofu.  Lightly brown each side for about 2-3 minutes rotating them with a fork.  Place tofu on paper towels to drain excess fat.

Reheat vegetables and sauce and add scallions.  Serve over brown rice and top with tofu.