Denise says:

This is a delicious side dish or light lunch perfect for a Chinese meal.  Add to a buffet serving it with fish, meat or other vegetarian dishes.   I like to finish it with a sprinkling of finely chopped red chilli or add chilli flakes. It is a recipe that can be made in stages in advance  -
  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Serves: 4

Ingredients:

  • Marinade
  • 60ml  soy sauce, 1/2 teaspoon dark soy sauce, 2 tablespoons sugar, 2 teaspoons rice vinegar
  • Sauce
  • 60ml vegetable stock
  • 2 tablespoons mirin wine or dry sherry
  • 1 tablespoon hoisin sauce
  • 2 teaspoons dark soy sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 tablespoon corn flour
  • Stir-fry
  • 2 1/2 tablespoon  vegetable oil
  • 1 large head of broccoli – steamed cooked
  • 1 tablespoon ginger , minced
  • 2 cloves garlic , minced

Method

  1. Cut the tofu 2 cm cubes and place it in a sealable ziplock bag.
  2. Combine all the marinade ingredients in a bowl and stir to mix well. Pour the marinade into the bag with the tofu.
  3. Combine all the sauce ingredients in a medium-sized bowl. Stir until the cornflour is dissolved.
  4. Cut the florets off the stalks of broccoli. If there is excess stem, peel it and cut it into 1 cm chunks. Wash them, drain them, and set them aside.
  5. Drain the marinated tofu and discard the marinade.
  6. Add 2 tablespoons of oil into the same pan. Add the tofu and cook until golden on both sides.
  7. Add the remaining 1/2 tablespoon of oil, the ginger, and the garlic to the other side of the pan. Stir a few times to release the fragrance. Then stir everything together.
  8. Stir the sauce again to make sure the cornflour is dissolved. Pour it into the pan and stir and cook until the sauce thickens.
  9. Add the cooked broccoli and turn off the heat. Stir to coat everything with the sauce, then transfer everything to a serving plate.