"Shrimp" and Broccoli

1/2 Pound (1 Package) Frozen Vegan Shrimp, or 1 Pound Fried Tofu

1 Pound Fresh Broccoli, Cut into Florets

Brown Sauce:

1 Tablespoon Sesame Oil

3 Cloves Garlic, Finely Minced

1 Tablespoon Fresh Ginger, Grated

1/3 Cup Soy Sauce

1 Cup Vegetable Stock

1/3 Cup Mirin

1/4 Teaspoon Crushed Red Pepper Flakes

2 Tablespoons Cornstarch

Sesame Seeds, to Garnish (Optional)

Cooked White Rice, to Serve

Thaw out the frozen shrimp if using, or prepare your tofu. Place the broccoli florets in a microwave-safe dish with a splash of water, and steam for 2 - 4 minutes, until fork-tender. Drain and blanch in ice water to stop the cooking and keep the broccoli bright green. Set aside.

To prepare the brown sauce, begin by heating the sesame oil in a medium saucepan over medium heat. Add in the garlic and ginger, and cook briefly, until aromatic. Meanwhile, whisk together all of the remaining ingredient in a separate bowl, being sure to beat out any clumps of starch so that the mixture is completely smooth. Carefully pour the liquids into the hot pan, standing away from the stove in case of any splashback. Whisk gently as the sauce comes up to temperature, until it reaches a full boil and has visible thickened. Turn off the heat and let the sauce cool for a minute or two.

Place the broccoli and shrimp (or tofu) in a large bowl, and toss with a sizable dollop of brown sauce. There will likely be extra sauce, so apply it sparingly. Continue drizzling in sauce until the goodies are coated to your liking. Transfer to a serving bowl and top with a light sprinkling of sesame seeds. Enjoy with a mound of hot rice, and have a very Happy Holiday!

Serves 3 - 4

©Hannah Kaminsky http://www.BitterSweetBlog.com