Broccoli with Tofu, Ginger and Garlic

Here's a quick dish you can make any day of the week: Broccoli with Tofu, Ginger and Garlic.

This dish came about like many of my other culinary adventures: I had a few random ingredients on hand and needed something quick for dinner.

Ingredients
2 tablespoons vegetable oil
1 inch ginger, peeled and cut into really thin strips
2 garlic cloves, minced
1 pinch red pepper flakes
2 teaspoons cumin seeds
2 hand-fulls broccoli florettes
soy sauce and rice wine vinegar to taste
1 package firm tofu cut into cubes [My friend Jenny suggested I let you all know how to handle tofu: you need to remove it from the liquid that it's packaged in. Then you place the tofu on several layers of paper towels, cover the tofu with a few more layers of paper towels, top it off with a cutting board and then set a heavy bowl or a pan on top of the cutting board. This process removes excess water from tofu. I think I "drained" the tofu for at least 30 minutes.]

Directions
1) Heat 1 tablespoon of vegetable oil in a pan. Add ginger, garlic, cumin seeds and red pepper flakes and saute for several minutes.
2) Add broccoli florettes, soy sauce and rice wine vinegar and cook for about 5 minutes.
3) In a separate pan (use non stick!) heat the rest of the oil and saute tofu cubes until they turn a light golden color.
4) Combine broccoli with tofu cubes, adjust the seasoning and enjoy.

This dish is good both hot and cold. You can eat this by itself or as a side served with chicken or beef.

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