1 big head of broccoli, cut into florettes (add the stem, peeled well and chopped)
1 block of firm or X-firm tofu; frozen and defrosted/drained or fresh, cubed
touch of olive oil for frying
1/2 cup tamari
splash of water
1 minced garlic clove
ginger juice (grate it on a fine grater and squeeze) to taste
dash of 5-spice powder
2 teaspoon cornstarch (or other thickener;
Brown the tofu in a wok (if you don't have a wok, treat yourself to a big carbon steel one, with a round bottom and stand. now.) Then add broccoli. While the broccoli steams undisturbed, mix together the last ingredients in a bowl. When the broccoli is almost done, pour off any excess liquid (this is important, otherwise the sauce will be watery and gross), and toss the sauce in. Cook until the broccoli is barely done, and serve over brown rice, noodles, whatever.
Any other veggie works as well.