Chinese-like broccoli

We finally got to the broccoli tonight.

Prep:
. Chop an onion.
. Slice four cloves of garlic.
. Cut broccoli into bite size pieces and put in a bowl with a splash of water.
. Chop tofu and marinate in brown rice vinegar, tamari, and olive oil, cover with toasted sesame seeds.
. Chop mushrooms.
. Boil 1/2 cup water; soak "dried black beans" (which are salty, from a Chinese food store) and dried shitake mushrooms (from Costco).
. Put cooked rice in another bowl.

Cooking:
. To an oiled pan, add tofu, but not the liquid. Stir frequently until brown and hot; set aside.
. Sautee onion. Meanwhile, microwave broccoli for a couple minutes.
. Add mushrooms. Cook a bit.
. Microwave rice.
. Add the other ingredients including soaking water, but not rice or broccoli water.
. Cook, stirring, until (as Moosewood would say), the ingredients are well-acquainted. These being friendly ingredients, the final cooking took almost no time at all.

Serve vegetables over rice, topped with more toasted sesame seeds.

This came out well. The garlic was cooked enough not to taste raw but still had a nice nutty flavor. The tofu added some body. The broccoli was still bright green -- not overcooked at all.