Tofu and Broccoli
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 18 oz (520g) firm tofu (or extra firm tofu)
- 1-2 broccoli without the stem, 9 oz (250g) in total (or broccolini, asparagus, etc.)
- 2 green onions
- 1 mild red chili (optional), for color
- 5 cloves garlic
- 2 tsp (8g) grated ginger
- Kosher salt and black pepper, to taste
- 1/2 cup cornstarch (or potato starch), to coat
- 4 tbsp neutral-tasting oil, divided
- 1/2 tbsp toasted sesame oil
- 2-3 cups hot cooked rice, about 1 cup (210g) for each serving
- Generous pinch of toasted sesame seeds, to garnish
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1/2 tsp dark soy sauce
- 1 tbsp sugar
- 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
- 1 tsp chicken bouillon powder
- 1/2 cup (120ml) water
- 1 tbsp cornstarch
- Small pinch of MSG (optional)
Instructions
- 1
Drain the water from the tofu. Give it a quick rinse under cold water. Cut the tofu into cubes and pat them dry. Lightly season with salt and pepper. Set aside.
- 2
Cut the broccoli into bite-sized pieces. We need about 9 oz (250g) in total.
- 3
Thinly slice the green onions, separating the whites and greens. Thinly slice the red chili (if using).
- 4
Finely chop the garlic cloves. Grate a small knob of ginger (2 tsp).
- 5
In a small container, mix together the soy sauce, oyster sauce, dark soy sauce, sugar, Shaoxing wine, chicken bouillon powder, water, cornstarch, and MSG (if using).
- 6
Bring a pot of water to a boil. Add a pinch of salt and broccoli. Blanch for 1 minute.
- 7
Shock them in some ice water. Drain well.
- 8
Put 1/2 cup of cornstarch into a tray (or a ziplock bag). Add in the tofu cubes and give it a little toss, making sure they’re evenly coated.
- 9
In a large pan, add 3 tablespoons of oil and heat it over medium heat. Once it gets nice and hot, add in your tofu one by one and fry for 6 to 7 minutes or until light golden brown. (They tend to stick together, so work in 2 batches if needed.) Remove from the pan and set aside.
- 10
To the same pan, add 1 tablespoon of oil and place it over medium-high heat. Once it’s heated, add the white parts of the green onions, garlic, and ginger. Saute for 1 minute or until fragrant.
- 11
Pour in the sauce. Stir together for 1 minute or until the sauce has thickened. Add the tofu and broccoli. Toss together until everything is nicely coated. Turn the heat off. Add 1/2 tablespoon of sesame oil. Give it a final mix.
- 12
To serve, divide the rice into serving bowls. Add a generous amount of tofu and broccoli. Sprinkle on some green onions, red chili (if using) and sesame seeds. Enjoy!