From Our Table: A Sweet Taste of Fall

Fall is here and so are soul satisfying foods. Nothing says comfort food like a pumpkin dessert! Here is a delicious recipe for Pumpkin Whoopie pies. Even better, the cakes are held together with maple cream cheese frosting. Yummm!

Ingredients for Cake
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup granulated sugar
1 cup dark brown sugar
1 cup vegetable oil
3 cups CHILLED pumpkin puree
2 large eggs
1 teaspoon vanilla

Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

In a large bowl, whisk together the flour, salt, baking soda, baking powder and spices; set aside.

In a separate bowl, whisk the sugars and oil until creamy. Whisk in the chilled pumpkin until combined. Add the eggs, one at a time, until incorporated. Flavor with vanilla.

Slowly add the flour mixture to the batter, making sure everything is well combined. But do not overmix!

Drop heaping tablespoons of batter onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 12 minutes. Let cool completely before frosting.

Ingredients for maple cream cheese filling
3 cups powdered sugar
1/2 cup room temperature unsalted butter
8 oz room temperature cream cheese
3 tablespoons maple syrup
1 teaspoon vanilla

Make the filling: Beat the butter until smooth.Add cream cheese and beat until well combined. Add powdered sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

This recipe makes about 16 whoopie pies. Enjoy!

From Our Table: Curried Cauliflower Stew

In most parts of the country, families aren't gathering around the dinner table to enjoy a warm bowl of stew in May. But that's exactly what we're doing for dinner tonight as New England fluctuates between balmy and rainy.

Put the grill away for now and enjoy this delicious curry recipe, which is so full of flavor and spice that it is guaranteed to warm any stomach on a chilly night.

Ingredients
2 Tablespoons vegetable oil
1 Large onion, finely chopped
2 Large garlic cloves, finely chopped
5 Teaspoons curry powder
1/4 Teaspoon Cinnamon
1/8 Teaspoon Turmeric
1/4 Teaspoon Cayenne
1 Large Cauliflower, cut into medium sized florets
1 Potato, peeled and cubed
1 16-ounce bag spinach, washed and de-stemmed
2 15 ½-ounce cans chickpeas, rinsed and drained
2 10-ounce cans diced tomatoes with green chilies
1 14-ounce can unsweetened coconut milk

Directions
Heat oil in large skillet over high heat. Add the onion and garlic and sauté until fragrant, about 5 minutes. Add the curry powder, cinnamon, turmeric and cayenne; stir 30 seconds. Add the cauliflower and potato; stir 3 minutes. Add the chickpeas, diced tomatoes with chilies, and coconut milk; bring to boil. Reduce heat to medium-low, cover, and simmer gently until cauliflower and potato are tender and liquid thickens slightly, stirring occasionally, about 18-20 minutes. At the last minute, add the spinach and cook until tender. Season to taste with salt and pepper. Serve warm.

Nate likes to top his curry off with Sriracha, making it nice and spicy...though he would put Sriracha on just about anything!

Serves 6. Best served over Quick Indian Spiced Rice, see recipe below

Ingredients
1 ½ Cups Basmati Rice
3 ½ Cups vegetable stock or water
2 Tablespoons butter or oil
1 Small onion, chopped
2 Cloves garlic, chopped
1 Teaspoon Curry powder
½ Teaspoon ground cinnamon
¼ Teaspoon Turmeric

Directions
Place the butter or oil in a medium saucepan and warm slowly. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the cinnamon and turmeric. Cook, stirring very frequently, until the spices are fragrant, about 2 minutes. Add the rice all at once, and stir until the rice is coated with the oil and spices.

Add the liquid, all at once. Bring liquid to a boil. Turn heat down to low, cover and cook rice for 12-15 minutes. Rice should be tender and all the liquid should be absorbed. Serve warm.

From Our Table: Time to Fiesta!

With Cinco De Mayo only days away, I thought I'd share with you our favorite Mexican inspired dishes. Mexican cuisine has become a staple in our diet after honeymooning in the Riveria Maya. Having tried to reconstruct our most memorable meals at home, we created these recipes. Although nothing can compare to the authentic meals we had on vacation, these recipes take us back to the mystical ruins and beautiful beaches of Mexico.

Here are two entrees that serve a group of 6, choose one to host your own Cinco De Mayo party. The dessert goes well with either entrée (or by itself!!!!!)

Plantain and Avocado Quesadillas
If you’ve never eaten a plantain you’re in for a treat. Most grocery stores carry Green (unripe), Yellow (medium ripe) and Black (fully ripe) plantains. For this recipe I prefer the green or yellow plantains. The difference lies in the level of sweetness. The more ripe the plantain, the sweeter it is.

The skin of a plantain is tougher than a regular banana. To unpeel a plantain, cut off both ends. Make a long slice in the skin from one end of the plantain to the other. Peel off the skin in one piece.

Plantains often need to be double fried to be cooked to perfection. The first fry cooks the plantain, while the second is used to acquire a nice golden brown exterior.

Ingredients
1 Cup vegetable oil
3 Plantains, peeled and cut on the bias into 1 inch thick slices
3 Ripe Hass avocados, peeled, seeded and cut into chunks
1 (15.5 Ounce) can black beans, drained and rinsed
1 (8 Ounce) bag shredded Mexican cheese blend
1 Package (8 inch/medium) flour tortillas
½ Teaspoon cumin
½ Teaspoon cayenne pepper
½ Teaspoon garlic powder
2 Tablespoons lime or lemon juice
Pinch sea salt and black pepper

Directions
Preheat oven to 200F.

Heat the oil in a heavy medium saucepan until hot but not smoking. Carefully add the plantains, in batches as necessary, and cook until lightly browned, 2 to 3 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Let cool.

In the meantime, prepare guacamole. In a mixing bowl, add the cumin, cayenne pepper, sea salt, black pepper, garlic powder and lime juice to the avocados. Mix until combined, leaving guacamole chunky.

Now that the plantains are cooled, flatten the rounds using a plantain press, or the back of a fork. Be careful not to rip the plantain. Return the flattened plantain sections to the hot oil, and cook until entire surface is golden brown, approximately another 2-3 minutes. Remove with a slotted spoon to a paper towel lined plate to drain and cool. Immediately season rounds with a pinch of salt and a sprinkle of lime juice.

Assemble the quesadillas by placing one tortilla in a pan over medium low heat. Warm both sides, approximately 1 minute per side.

Cover entire tortilla with cheese. On one half, cover with black beans. Leaving space between the two halves (so you can close the tortilla!), cover the remaining side with plantains, followed by guacamole.

After 2-3 minutes the cheese should be melted and the tortillas should be warm and light golden brown. Fold the tortilla in half. Place finished quesadillas onto a baking sheet and keep warm in a 200F oven, until entire batch is made and ready to serve.

Fish Tacos
You can't have a mexican fiesta without fresh fish, or taco's for that matter. Combine the two in this delicious recipe. Salmon, Halibut, Mahi Mahi and Tilapia are all viable options for this dish.

Ingredients
Salsa:
1 ½ Cups fresh corn kernels (use thawed, frozen corn if necessary)
2 Large vine ripe tomatoes, cored and cut into chunks
2 Hass avocados peeled, seeded and cut into chunks
6 Tablespoons finely chopped red onions
1 (8 oz) can black beans, drained and rinsed
2 Tablespoons chopped fresh cilantro
Dressing:
1 Large garlic clove, finely minced
1/4 Teaspoon cayenne pepper
1 Teaspoon cumin
¼ Cup extra-virgin olive oil
2 Tablespoons fresh lime juice
Pinch sea salt and black pepper
Fish:
4 (6-ounce) fish fillets, skin still on
½ Cup olive oil
2 Tablespoons fresh lime juice
Pinch sea salt and black pepper

1 Package (6 inch/small) tortillas, warmed

Directions
In a glass baking dish, add the olive oil and lime juice, whisk to combine. Add the fish to the baking dish, making sure to have seasoned both sides with salt and pepper. Let marinate 20 minutes.

Meanwhile, prepare the salsa. In a large mixing bowl, add the corn, tomatoes, avocados, onions, black beans, and cilantro.

To make the dressing, combine the olive oil, lime juice, garlic, pinch salt and pepper. Whisk to combine. Pour over salsa and set aside to let flavors marry.

Preheat the grill to medium-high heat. Add the fish to the grill, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the fish is opaque about 4 minutes, depending upon the thickness of the fillets. Break fish into bite sized pieces.

To assemble, add fish and salsa to the warm tortilla's.

Mexican Brownies
Any chocolate treat can be turned into a Mexican delight by adding cayenne pepper and cinnamon to it. Here is our version of Mexican brownies. Feel free to kick up your chocolate cookies, cake, and hot cocoa using this recipe.

Ingredients
1 Box of your favorite dark chocolate brownie mix
¼ Teaspoon cayenne pepper
1 Teaspoon ground Mexican cinnamon

Directions
Prepare brownie mix as indicated on box. Add spices to batter. Bake as directed.

It’s that simple!

From Our Table: S'Mores Cake

Everyone loves S'mores. Whether traditionally cooked over a camp fire, or transformed into a more complex dessert, it's always a crowd favorite. Here is our unique interpretation of the gooey classic....S'Mores Cake! The first layer is made up of a buttery graham cracker crust, the middle is an incredibly moist chocolate cake, and toasted marshmallows top the whole thing off. Enjoy!

Ingredients
Crust:
6 Tablespoons unsalted butter, melted
20 Crushed graham crackers
3 Tablespoons sugar
Pinch fine salt

Cake:
2 Cups plus 2 T sugar
1 3/4 Cups all purpose flour
3/4 Cups plus 1 T cocoa powder (not Dutch processed)
1 1/2 Teaspoons baking powder
1 1/2 Teaspoons baking soda
1 Teaspoon salt
2 Large eggs
1 Cup whole milk
1/2 Cup vegetable oil
2 Teaspoons vanilla extract
1 Cup boiling water

Topping:
Large marshmallows

Directions
Preheat oven to 350F

Sift the sugar, flour, cocoa, baking powder, baking soda and salt. Mix until well combined.

In another bowl, mix together the eggs, milk, oil and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape and continue mixing for another 2 minutes. Add boiling water and stir to combine. Let batter sit

Place graham cracker crumbs, sugar and melted butter in a large bowl, stir until well combined.

Place crumb mixture into bottom of 9 1/2 inch spring form pan. Bake for 5 minutes. Once nice and golden brown, fill 3/4 full with batter. Return to oven to bake, rotating pan halfway. Approximately 45 minutes total.

Let cake cool in pan for 10 minutes (so the marshmallows don't melt on the cake!)

Once cool, carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 1-2 minutes.

Let cake rest 5-10 minutes, then serve with a nice tall glass of cold milk.

From Our Table: Impress Your Guests

I know I said it's possible to eat well on a budget but we all need to splurge once in a while. Date nights, birthdays and anniversaries are just the time to do so. Here is a recipe that will always excite your guests: Indulgent Surf and Turf, served on a bed of roasted garlic mashed potatoes and topped with a lemon infused arugula salad.

The Surf
4 Lobster tails, already cooked and out of the shell
1 Stick of salted butter
1 Teaspoon of freshly chopped thyme leaves
Pinch Salt and Pepper

Season the lobster meat with salt, to taste, and set aside.

In a saucepan, over medium heat, combine the butter and fresh thyme leaves. Once the butter is melted, add the lobster meat. Sauté for 3 minutes or until warmed through.

The Turf
4 (8 ounce) Filets mignons
1 Large shallot, minced
1 Cup red wine
1 Teaspoon rosemary
3 Tablespoons butter
Pinch Salt and Pepper

Preheat oven to 425 F.

In a large sauté pan, heat 1 tablespoon of the olive oil over high heat. Season the filets mignons with salt and pepper and add to the hot pan. Sear on both sides until browned nicely, about 2 to 3 minutes per side. Finish cooking filets mignons in the oven. Four minutes for medium rare. Remove from oven and let rest.

To make the red wine shallot sauce, add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and rosemary and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Season with salt and pepper.

Spoon sauce over filet mignons.

Roasted Garlic Mashed Potatoes
4 Large Potatoes of your choice (I like to keep mine whole so they don't lose their nutrients during the cooking process)
1 Tablespoon salted butter
3/4 Cup heavy cream
1 Head Roasted Garlic, pulp removed
Pinch Salt and Pepper

Combine the potatoes and 1 teaspoon of salt in a large saucepan over medium heat. Cover the potatoes with water and cook until fork tender, about 30 minutes. Drain.

Meanwhile, warm the heavy cream in a small saucepan over low heat.

Once fork tender, return the potatoes to the pan and stir them with a fork or wire whisk for about 2 minutes to dehydrate them. Add the warm cream and garlic pulp. Stir to incorporate well. Season with salt and pepper.

Arugula salad
2 ½ Ounces fresh arugula
¼ Cup extra-virgin olive oil
1 Tablespoon of lemon juice
Pinch of salt, pepper and parmesan cheese

In a small mixing bowl, whisk together the oil, lemon juice, salt and pepper. Drizzle the dressing on top of the arugula. Toss until well mixed. Add parmesan cheese to taste.

To serve, form ¼ of the potatoes into a circle, in the center of each plate. Place one lobster tail and one filet, along with its accompanying sauce, on top of the potatoes. Mound the arugula on top of the lobster and filet. Garnish with parsley, if desired.

Serves 4

From Our Table: Take 3

After creating "2 Great Meals for Under 20$" we ended up with some extra goat cheese and arugula in our refrigerator (the recipes serve four and we're only two after all).  For dinner tonight we decided to come up with a third recipe, giving you even more bang for your buck.

And the best part? It's very easy and similar to the first recipe, but the small change creates big flavor.

Just substitute the tomato in the original recipe for caramelized onions.  We used three medium onions, and cooked them in butter and brown sugar to create a sweetness that compliments the tangy goat cheese and peppery arugula perfectly.  Enjoy!

From Our Table: 2 Great Meals for Under $20

With the hardships the economy has brought upon us, it's crucial to save money where you can. However, it's also important to eat well and in the company of good friends and family. Here are two meals that meet all of the above requirements. Both recipes are delicious and can serve a group of four for under 20$.

Shopping List
1 lb box pasta of your choice 1.00$
11 oz log of goat cheese 4.99$
5 oz container of pre-washed arugula 2.99$
4 medium vine ripe tomatoes 2.50$ (or 2 tomatoes+1 pint cherry tomatoes, whatevers cheapest!)
8 oz bag of pizza cheese 1.69$
1 pre-made pizza dough 1.19$
Tomato sauce, canned or homemade 2.99$

Meal #1: Green, Red & White Pasta
In this dish, the Italian flag is represented in a trinity of cooking ingredients: The green color is provided by the arugula, which provides a nice peppery bite. The tomatoes, a staple in Italian cooking, are red and juicy, while the tangy white goat cheese sauce pulls the whole dish together.

Ingredients
1 lb pasta
2.5 oz arugula
2 Tablespoons extra virgin olive oil
2 Tomatoes, cut into bite-size pieces or cherry tomatoes, halved
1 Teaspoon red pepper flakes
1 Large clove of garlic
1/3 Cup goat cheese
1/3 Cup mayonnaise
1/2 Tablespoon whole milk or cream
1/2 Tablespoon lemon juice
Pinch salt, pepper, Italian seasoning

Directions
Place the garlic, goat cheese, mayonnaise, milk and lemon juice in a small food processor and blend until smooth. Season with salt and pepper. Set aside until the pasta is ready.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, about 7-8 minutes (yes, the pasta is under-cooked at this point, but you’ll see why in a minute!)

Just before the pasta is ready, in a large frying pan over medium-high heat, warm the olive oil. When the oil is warm, add the tomatoes and cook until they begin to soften and release their juices. Season the tomatoes with red pepper flakes, salt, pepper and Italian seasoning.

Ok here is the secret: Pasta is very absorbent. Cooking pasta in water is okay, but finishing the pasta in sauce is the best way to pack the most flavors into your dish. So drain your pasta and immerse it into the loose tomato sauce. Keeping the pan on medium heat, stir in the arugula and goat cheese sauce. Cook another minute or two, until the pasta is al dente. Serve warm.

Once the economy gets better and you have these ingredients on hand, finish the pasta with 1/3 cup parmesan cheese and 1 Tablespoon lemon oil.

Meal #2: Tomato, Goat cheese and Arugula Pizza
This recipe helps stretch your dollar by reusing ingredients from the shopping list. Getting double use from your ingredients is a plus, especially when it involves goat cheese.

Ingredients
1 store bought pizza dough
1 cup tomato sauce
4 oz pizza cheese
1/2 Cup crumbled goat cheese
2 Tablespoons extra virgin olive oil
2 Tomatoes, sliced
1 Teaspoon red pepper flakes
1 Large clove of garlic, minced
2.5 oz arugula
Pinch salt, pepper, Italian seasoning

Directions
In a large frying pan over medium-high heat, warm the olive oil. When the oil is warm, add the sliced tomatoes and cook until they begin to soften. While the tomatoes cook, sprinkle on the garlic, red pepper flakes, salt, and pepper.

Position rack in bottom third of oven and preheat to 450°F. Roll out dough and place onto a pizza pan. Spoon tomato sauce over the dough, leaving ½-inch border. Sprinkle on the pizza cheese. Layer the sliced tomatoes, and crumbled goat cheese on top. Bake until the crust starts to brown and the cheese begins to melt, about 10-15 minutes.

At the last minute, scatter the arugula on top and bake 1-2 more minutes. (The arugula should not be cooked through, just slightly warmed). Cut and serve immediately.
And like the above recipe, best served with fresh parmesan cheese and a touch of lemon oil.

From Our Table: Spicy Vegetarian Stir-Fry

My wife is an amazing home cook and has agreed to let me post the recipes of our favorites meals on my blog.  I have done my best to recreate her recipes using common measurements, as she never uses anything but her natural talent and discerning senses to create our meals.  I hope I have done her justice and that you enjoy this recipe and the rest that are to follow.

 

Ingredients
1 Large Eggplant
1 Medium head of broccoli
2 Red bell peppers
½ lb Mushrooms
3 Tablespoons cooking oil
1 Tablespoon sesame oil
Pinch Kosher salt and freshly ground black pepper
Pinch red pepper flakes
Fresh ginger, 1-inch piece peeled and minced
3 Large garlic cloves, minced
1/2 Cup low-sodium vegetable broth
6 Tablespoons low-sodium soy sauce
2 Tablespoons rice vinegar
2 Tablespoons light brown sugar
2 Tablespoons cornstarch
¼ Teaspoon Sriracha Chili Sauce (feel free to use less or more depending on how spicy you like it!)
2 Tablespoons toasted sesame seeds, for garnish

Directions
Cut the eggplants in half lengthwise and then slice crosswise into wedges, no more than 1-inch wide. Cut the broccoli into medium sized florets and slice the red bell peppers and mushrooms into bite size pieces.

Heat a wok or large skillet over medium-high flame and add the oils. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in the same manner, adding more oil, if needed.

After all the eggplant is out of the pan, add the broccoli. Cook broccoli halfway through before adding the peppers and mushrooms to the wok, stir-fry until seared.

Once all the vegetables are cooked, add the ginger, garlic and red pepper flakes. Stir fry for a minute until fragrant, do not brown. Add the broth and cook for another minute.

In a small bowl, mix the soy sauce, vinegar, sugar, cornstarch, and sriracha until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook until the sauce has thickened, about 1-2 minutes. Put the vegetables back in the pan, tossing quickly, until the sauce is absorbed. Garnish with toasted sesame seeds.

Serves 4

Best served warm over a big bowl of sticky rice (basic sticky rice recipe below).

Ingredients
2 Cups Short-grain rice
4 Cups water
1/4 cup rice vinegar
3 Tablespoons Sugar
1 Teaspoon Salt

Directions
Wash rice until water runs clear; drain in a colander. Transfer rice to a pot or electric rice cooker and add water. Bring water to a boil. Simmer over low heat, allowing rice to steam for 15 minutes with the cover on at all times. Remove from heat and keep covered, allowing to steam for another 15 minutes.

Mix the rice vinegar, sugar and salt over low heat in a saucepan. Heat until sugar dissolves. With a wooden spoon, delicately fold vinegar mixture into rice. Serve warm.

Makes approximately 4 cups of sticky rice.

From Our Table: Shepherd’s Pie- How Mom used to make it. Sort of...

This is a great meal option for someone who doesn't have much time to cook dinner. Steph and I love to use Betty Crocker Roasted Garlic Cheddar instant potatoes, Heinz Rich Mushroom gravy, and Yves meatless ground beef for this vegetarian Shepherd’s Pie. The flavored potatoes and gravy bring a range of tastes to the dish; using the meatless ground beef makes the meal healthier and quicker to prepare (since the product is pre-cooked). You can experiment with what ever flavors you prefer.

 

Total prep/cook time: 30-40 minutes
Ingredients (serves 2-4)
One box (7.2 oz.) Instant Mashed Potatoes
1 1/4 cups Milk
3/4 cup hot water
2 tablespoons Margarine/Butter
One can (15.25 oz.) Whole Kernel Corn, drained
One jar (12 oz.) Gravy
One package (12 oz.) Meatless Ground Meat

Directions
1. Pre-heat oven to 350 degrees.
2. Prepare instant potatoes as directed on box:

• Heat milk, hot water and margarine to a rapid boil in a 2-quart saucepan (watch carefully to avoid boil-over)
• Remove from heat. Stir in 1 pouch potatoes with seasoning until well blended.
• Let stand about 1 minute or until liquid is absorbed.

3. Brown ground beef in a sauté pan over medium heat, remove excess grease from pan. Mix beef with gravy in a small mixing bowl.

4. Grease 8" X 8" casserole dish and lay down a layer of mashed potatoes, using about half of the prepared portions. Next fill the dish with a layer of the ground beef and gravy mixture.

5. Layer the corn on top, then cover the whole mixture with the remaining potatoes.

6. Bake in oven for 20-30 minutes or until potatoes begins to brown. Let cool before serving.

From Our Table: Gilled Tofu and Garlic Broccoli

Since Stephanie has given up the meats of the world, we have always been looking for a proper substitution for that portion of our meals. This easy tofu recipe brings tons of flavor to a meat substitute that is usually disregarded because of its lack of flavor. But like a great steak, Tofu can be just as delicious if it is marinated carefully and served accordingly.

We usually cook sauteed broccoli for the Asian Greens in the epiurious.com recipe, but to each his own. For additional sides, bring some sticky sushi rice into your meal for a complete Asian themed dinner. Don't forget to save your reserve marinade for saucing after you're done, it really brings everything together to cover your plate with the sweet and salty concoction.

Active time: 25 min Start to finish: 25 min
Servings: Makes 2 main-course servings.
Ingredients
1 (14-oz) block firm tofu, drained
1/4 cup low-sodium soy sauce
1 teaspoon Asian sesame oil
1 1/2 teaspoons packed dark brown sugar
1 1/2 teaspoons finely grated peeled fresh ginger
1 small garlic clove, minced
1/4 teaspoon dried hot red pepper flakes
1 tablespoon plus 1 teaspoon vegetable oil
1 large broccoli

Directions
Cut tofu crosswise into 6 slices. Arrange in 1 layer on a triple layer of paper towels and top with another triple layer of towels. Weight with a shallow baking pan or baking sheet and let stand 2 minutes. Repeat weighting with dry paper towels 2 more times. (Helpful Hint: Pressing excess moisture out of your tofu will increase its firmness and its ability to absorb the flavors of the marinade).

Stir together soy sauce, sesame oil, brown sugar, ginger, garlic, dried hot red pepper flakes, and 1 tablespoon vegetable oil in a glass pie plate. Add tofu slices in 1 layer and marinate each side for at least 5 minutes.

Place tofu in a lightly oiled pan over moderately high heat, and cook until heated through, approximately 3 minutes per side.

While tofu cooks, heat remaining teaspoon vegetable oil in a 12-inch skillet over moderately high heat until hot but not smoking.  Add broccoli and garlic, cook for 5 minutes. Add reserved marinade and sauté another 1-2 minutes.

To Serve: Divide tofu and broccoli among two plates.  Best served warm over sticky rice.