Chinese•healthy
Broccoli and Tofu Stir-Fry
Tender and crispy broccoli with tofu cubes in this easy 15 minutes Chinese stir-fry. This dish is vegan-friendly, and if you use tamari instead of soy sauce, you can make this dish gluten-free too.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 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.