As young children across the country feverishly unwrap mounds of tinsel-clad packages, parents tending a huge roast with all the fixings for dinner, an entirely different tradition marks my Christmas day. The classic Jewish Christmas, otherwise known as seeing a movie and getting Chinese food takeout, seems to be growing in popularity. Who knew it was even a thing 5, 10 years ago? Suddenly everyone knows about this once obscure and occasionally controversial plan. In fact, quite a few families that still lovingly string up Christmas trees and sing carols every year also join in on the fun, too. It’s the ultimate secular holiday that everyone can enjoy.
Options may be limited for fellow meatless eaters, but no matter how many times I get plain old broccoli and tofu, it just never gets old. Maybe the MSG makes it particularly addictive, but there are few things quite as satisfying as the instant gratification of savory, salty brown sauce smothering cubes of crispy fried bean curd and tender green florets. Venturing to recreate this endlessly versatile sauce, suddenly the sky is the limit for protein alternatives. As an extra-special treat this year, a rare package of Konjac-based vegan shrimp remained on ice, tucked away in the back of the freezer for just such an opportunity.
Disarmingly similar in coloring and surprisingly bouncy, their chewy texture was disconcertingly similar to actual seafood, according to the omnivores at the table. They imparted relatively little flavor though, for better or for worse, so while novel, I think I’d still prefer my tofu standby. Next time, I’ll gladly fire up the oil and toss in a few cubes instead, although you can’t go too far wrong with a solid brown sauce.
“Shrimp” and Broccoli
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