Tofu and broccoli with lemon-miso sauce, from the NYT. I only had red miso, which wasn't really the flavor profile I was looking for, so if I made this again I would skip it unless I had white miso on hand. I just steamed the broccoli instead of sauteing it, but otherwise followed the recipe pretty closely. The key was being patient enough to let the tofu get nice and crispy....and painstakingly flipping every little cube. This was a good addition to the tofu-broccoli-rice repertoire.
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