Broccoli and Tofu Stir-Fry

5.0 from 2 reviews

Author: Anita Jacobson

Categories: Main Dish Vegetarian

Cuisine: Chinese

Ingredients: Tofu Vegetables

Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

Serves: 4

Ingredients

• 2 tablespoon oil
• 3 cloves garlic, minced
• 450 gram (1 lb) broccoli florets, washed and drained
• 1 block (450 gram / 1 lb) firm tofu, cut into cubes
• cornstarch slurry (mix 1 tablespoon cornstarch + 2 tablespoon water)
• Sauce (mix the following)
• 1 cup stock (Note 1)
• 1/2 teaspoon sugar
• 1/2 teaspoon ground white pepper
• 2 tablespoon soy sauce (Note 2)
• 2 tablespoon Shaoxing wine
• 1 teaspoon dark soy sauce (optional)

Instructions

1. Heat a wok over medium-high heat. Once the wok feels hot, add oil and swirl to coat the pan.
2. Add minced garlic and sauté for 30 seconds, or until the color turns golden brown.
3. Add broccoli florets and cook for 1 minute, stirring often. Add tofu cubes and the sauce, mix well and bring to a boil.
4. Once the sauce boils, add the cornstarch slurry and cook for another 2 minutes or until the sauce is thick.
5. Turn off the heat, transfer the dish to a serving plate, and serve immediately.

Notes

• (1) Use vegetable/mushroom stock for a vegan-friendly dish. Use chicken stock for omnivores.
• (2) Use tamari to make the dish gluten-free.