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
- Cut the tofu 2 cm cubes and place it in a sealable ziplock bag.
- Combine all the marinade ingredients in a bowl and stir to mix well. Pour the marinade into the bag with the tofu.
- Combine all the sauce ingredients in a medium-sized bowl. Stir until the cornflour is dissolved.
- 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.
- Drain the marinated tofu and discard the marinade.
- Add 2 tablespoons of oil into the same pan. Add the tofu and cook until golden on both sides.
- 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.
- Stir the sauce again to make sure the cornflour is dissolved. Pour it into the pan and stir and cook until the sauce thickens.
- Add the cooked broccoli and turn off the heat. Stir to coat everything with the sauce, then transfer everything to a serving plate.
Tagged in: broccoli, Buffet, Chinese, dinner, Garlic, Ginger, Lunch, soya sauce, Tofu, Vegan Chinese