Beef, Broccoli, and Tofu

You don't realize how much you rely on sandwiches for dinner until your husband gives up bread for lent.  Crap.  To the drawing (Pinterest) board.  Tonight I tried a couple of new recipes: Beef and Broccoli, and marinated tofu.  I'm a fan of this beef and broccoli recipe because it puts the crock pot to good use, which means I get a little extra time on my hands to come up with a new tofu recipe.  The only downside to beef and broccoli is having to slice the beef into bite sized pieces, which took a few minutes. Alex seems to like it, he's already had a couple of bowls, so I guess it's a keeper.  I'm in love with this tofu recipe, I may finish it off before lunch tomorrow!

Crock Pot Beef and Broccoli
Eye of round roast, sliced and cut into bite sized pieces
1/4 cup soy sauce
3 garlic cloves
Fresh ginger (about 2 Tbsp, diced)
2 Tbsp sesame oil
1 cup beef broth
2 to 3 Tbsp brown sugar
Corn starch or a little flour to thicken the sauce
Broccoli

Add all ingredients to the crock pot, excluding broccoli.  Cook on low for about 6 hours.  Add the broccoli chopped about 30 minutes before serving.  Serve with rice.

Marinated Tofu for stir fry
1 block extra firm tofu, drained and sliced
Canola oil
3 Tbsp soy sauce
1 tsp ginger (fresh or ground)
1 clove garlic
Pepper
2 tsp honey

Mix together soy sauce and next 4 ingredients.  Pour over sliced tofu, marinating for at least 30 minutes or overnight.  Turn the tofu to marinate the other side for about 15 minutes.  Heat canola oil in a skillet over medium heat.  Brown tofu on both sides, serve with stir fry vegetables and rice.