Tofu With Olives And Preserved Lemon

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3 Tbs. vegetable oil

1½ lb. extra-firm tofu, drained and cut into 1-inch cubes

1 small onion, finely chopped (½ cup)

3 cloves garlic, minced (1 Tbs.)

1 tsp. ground ginger

1 tsp. ground cinnamon

2 cups low-sodium vegetable broth

1 preserved lemon

2/3 cup green olives

3 Tbs. finely chopped parsley

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