For some reason known only to the kitchen Gods, Woody, our resident woodchuck who lives under our deck, always seems to wander into our line of sight when we are preparing this dish; hence, the name
1 package (14.5 ounces) firm tofu, drained, cut crosswise into 6 slabs, each slab halved horizontally and cut into triangles
1 1/2 pounds broccoli cleaned and cut into bite-size pieces
2 Tablespoons vegetable oil
3 Tablespoons soy sauce
1 Tablespoon rice vinegar
1 Tablespoon honey
1/4 teaspoon red pepper flakes
4 garlic cloves, minced
1 Tablespoon cornstarch
1/2 Cup cashews or peanuts, crushed (optional)
Arrange tofu in a single layer on several layers of paper towels on a baking sheet, then top with paper towels and another baking sheet and weight with canned goods or books. Let tofu drain 30 minutes.
Cook broccoli stalks in microwave for 2-3 minutes, till bright green. Heat oil in large non-stick skillet. Add tofu and cook until golden brown, turning halfway through, 10-15 minutes. Transfer to paper towels.
Combine soy sauce, vinegar, honey, red pepper flakes, garlic, cornstarch, and ¾ cup water; set aside.
Add broccoli to skillet and cook over high heat, 2-3 minutes. Pour sauce into pan and return tofu to pan. Stir to coat, about 1 minute more. Serve topped with nuts. Serves 4.