Tofu and Broccoli Stir Fry

Method10 steps · about 30 min

1. 1

   Step 1: Drain all the firm tofu (1) and cut it into ¾-inch (about 2 cm) cubes. Put the cubes into a sealable food bag; pressing the tofu is not required.

   Uses 1 block firm tofu (14 oz / 400 g), drained

2. 2

   Step 2: Mix all the separate marinade soy sauce (¼ cup), sugar (2 tbsp) and rice vinegar (2 tsp). Pour over all the tofu from step 1, press out air, seal and gently turn to coat. Marinate in the refrigerator for 10–15 minutes while preparing the remaining ingredients, turning occasionally. This marinade will be drained and discarded in step 5.

   Briefly marinate tofu · 13 minUses All drained and cubed tofu from step 1 · ¼ cup soy sauce for marinade · 2 tbsp sugar for marinade · 2 tsp rice vinegar for marinade

   
3. 3

   Step 3: Mix all the vegetable stock (¼ cup), Shaoxing wine (2 tbsp), hoisin sauce (2 tbsp), separate sauce soy sauce (1 tbsp), sesame oil (½ tsp) and ½ tbsp sauce cornstarch in a bowl until the starch is suspended. Reserve this complete sauce separately from the tofu marinade and coating starch.

   Uses ¼ cup vegetable stock for sauce · 2 tbsp Shaoxing wine for sauce · 2 tbsp hoisin sauce · 1 tbsp soy sauce for sauce · ½ tsp sesame oil for sauce · ½ tbsp cornstarch for sauce

4. 4

   Step 4: Cut all the broccoli (1 large head) florets from the stalk. Peel any excess stem and cut it into ½-inch sticks. Wash and drain all florets and prepared stems, and reserve them together.

   Uses 1 large head broccoli

5. 5

   Step 5: Drain the marinated tofu from step 2 and discard the marinade. Add half of the separate ⅓ cup coating cornstarch to the bag and shake gently; add the remaining half and shake again until coated. Uneven thin coverage is fine. Keep the separate ½ tbsp sauce cornstarch in its prepared sauce.

   Uses All marinated tofu from step 2 after draining and discarding its liquid · ⅓ cup cornstarch for coating tofu

   
6. 6

   Step 6: Add water to a depth of 1 inch in a large nonstick skillet and bring to a boil over medium-high heat. Add all the prepared broccoli from step 4 and blanch 2 minutes for a firmer texture or 3 minutes for a softer texture. Drain thoroughly, discard the water and reserve all the broccoli on a plate. Wipe the pan dry before adding oil.

   Blanch broccoli · 3 minUses Water to reach a 1-inch depth in the skillet, for blanching broccoli · All washed broccoli florets and prepared stems from step 4

   
7. 7

   Step 7: Heat 2 tbsp of the peanut oil in the dry skillet over medium-high heat until hot. Add all the coated tofu from step 5, separating the pieces. Lower to medium heat and cook patiently, turning occasionally, until most sides are golden and no raw cornstarch remains. Transfer all cooked tofu to a plate, retaining actual residual frying oil in the pan.

   Uses 2 tbsp peanut oil for frying tofu · All drained and coated tofu from step 5

   
8. 8

   Step 8: Add the remaining ½ tbsp peanut oil and all the minced ginger (1 tbsp) and garlic (2) to the actual residual pan oil from step 7. Stir a few times until fragrant, keeping all cooked tofu reserved separately.

   Uses Actual residual frying oil from step 7, with all cooked tofu reserved · Remaining ½ tbsp peanut oil for aromatics · 1 tbsp minced ginger · 2 garlic cloves, minced

9. 9

   Step 9: Re-stir the complete sauce from step 3 to suspend its cornstarch, then pour it all into the fragrant ginger, garlic and oil from step 8. Stir and cook until thickened, only a few seconds once the sauce is hot.

   Uses All six-stock sauce mixed in step 3 · All ginger, garlic and actual pan oil from step 8

   
10. 10

    Step 10: Return all cooked tofu reserved from step 7 and all blanched broccoli reserved from step 6 to the thickened sauce from step 9. Turn off the heat and gently toss to coat everything. Garnish with optional toasted sesame seeds and serve hot as 4 main portions, with optional ready steamed rice.

    Uses All cooked golden tofu reserved from step 7 · All drained blanched broccoli from step 6 · All thickened sauce and actual aromatic pan contents from step 9 · Toasted sesame seeds for garnish, optional · Ready steamed rice for serving, optional