Tofu and Broccoli Stir Fry

Steps

1. 1

   Cut the tofu into 3/4-inch (2 cm) cubes and place the cubes in a sealable zip-top bag.

2. 2

   Combine the marinade ingredients—1/4 cup soy sauce, sugar, rice vinegar, vegetable stock, and Shaoxing wine—in a bowl. Stir well, pour the marinade into the bag, press out as much air as possible, and seal the bag. Gently swirl the bag so every piece of tofu is coated. Set it aside, flipping the bag occasionally while you finish preparing the other ingredients.

3. 3

   Combine the sauce ingredients—hoisin sauce, 1 tablespoon soy sauce, sesame oil, and 1/2 tablespoon cornstarch—in a medium bowl. Stir until the cornstarch is completely dissolved.

4. 4

   Cut the florets from the broccoli stalks. If the stalks are thick or have excess stem, peel them and cut them into 1/2-inch (1 cm) sticks. Wash the broccoli, drain it, and set it aside.

5. 5

   Drain the marinated tofu and discard the marinade. Add half of the 1/3 cup cornstarch to the bag and shake gently to coat the tofu. Add the remaining cornstarch and shake again. The coating does not need to be perfectly even.

6. 6

   Pour 1 inch (2.5 cm) of water into a large nonstick skillet. Bring it to a boil over medium-high heat.

7. 7

   Add the broccoli to the boiling water. Blanch for 2 minutes for a chewy texture or 3 minutes for softer broccoli, according to preference.

   Start 2-minute timer
8. 8

   Drain the broccoli thoroughly, discard the blanching water, and transfer the broccoli to a large plate. Wipe the skillet completely dry with several layers of paper towel.

9. 9

   Add 2 tablespoons of the peanut oil to the dry skillet and heat over medium-high heat until hot.

10. 10

    Add the coated tofu carefully, separating the pieces as much as possible. Cook, flipping occasionally, until most sides are golden brown and no raw cornstarch remains visible on the surface. Transfer the cooked tofu to a large plate.

11. 11

    Add the remaining 1/2 tablespoon peanut oil to the skillet, followed by the minced ginger and garlic. Stir a few times until the aromatics release their fragrance.

12. 12

    Stir the sauce again to redistribute the cornstarch. Pour it into the skillet and stir until it thickens, which should take only a few seconds.

13. 13

    Return the cooked tofu and blanched broccoli to the skillet. Turn off the heat and stir gently until everything is evenly coated with the sauce.

14. 14

    Garnish with toasted sesame seeds, if using. Transfer the stir-fry to a serving plate and serve hot, preferably over steamed rice.