Health benefits are sweet: making the most of what was left sitting in our powerless fridge during the hurricane

There was a head of broccoli left in our fridge that we needed to consume before the elements got to it. Broccoli does not seem to stick around long. However, it is so gosh darn delicious and nutritious! It is a cruciferous vegetable, like cabbage, Brussels sprouts, and radishes- so it's full of phytochemicals and shown to prevent many kinds of cancer. (Everything seems to cause cancer and everything seems to prevent it... grains of salt need to be spread all over I guess.)

Anyway, I was psyched that my stir fry finally came out just the way I wanted. The trick was to read the tofu box. Mori-nu had a great recipe that told me to bake the cubed tofu covered in sauce and it worked out much better than my usual attempts to brown it in a skillet.

Eileen's Work-With-What-You've-Got

Successful Broccoli Peanut Honey Tofu Stir-fry!

• 6 Tbsp. soy sauce
• 2 tsp. honey
• 2 tsp. balsamic vinegar
• 2 Tbsp. ground ginger
• 2 cloves of garlic, pressed or diced
• 1 package of extra-firm tofu (We used Mori-nu because it was safe and sound in it's little box in the pantry while the refrigerator was in the throws of the storm.)
• 1 head of broccoli
• a bunch of honey roasted peanuts

1. You start out following Mori-nu's recipe: Mix the first 6 ingredients together in a small bowl. Cube the tofu and lay it in a single layer on a cookie sheet. Pour the sauce over the tofu and cook it at 400 degrees for 30 minutes. (The sauce that spills all over the sheet leaves quite a mess so you may want to just marinate the tofu in the sauce and then lay it on the pan.
2. While the tofu is baking, rinse and cut your broccoli. Cook it in a skillet with about a half cup of water so the broccoli steams but stays crisp. After the water cooked off, I added a bit of soy sauce and honey to the mixture and kept cooking. I also threw in a good amount of honey-roasted peanuts since we bought a ton of them to eat while we were "hunkering down."
3. You should also be making some rice. Cook it in a pot with water like you always cook rice. White rices like basmati are good for this recipe.
4. Once the tofu is done, add it to the broccoli concoction and stir it all up. I cooked it for a minute or so with everything mixed together so it would taste like it all works together.
5. Serve the broccoli/tofu/peanut mixture over rice. It's surprisingly good.