Broccoli Tofu Bowls 西兰花豆腐碗
Ingredients
- 400 g Firm tofu cut into bite-sized cubes
- 1 cup Chicken or vegetable stock
- 2 tbsp Ligh soy sauce
- 1 tsp Dark soy sauce
- 2 tbsp Shaoxing wine or dry sherry cooking wine
- 1 tsp Sesame oil
- ½ tsp Sugar
- 2 tbsp Vegetable oil
- 2 cloves Garlic chopped
- 1 Broccoli cut into small florets
- 1 tbsp Cornstarch dissolved in 2of water
Instructions
- In a medium bowl, combine the stock, soy sauce, dark soy sauce, wine, sesame oil, and sugar, and set aside.
- Heat 2 tbsp oil in a wok or skillet over medium heat, and add the garlic. Cook for a minute, being careful not to let the garlic burn.
- Add the broccoli, and crank up the heat to high, stir-frying the broccoli for a minute or to, just until it starts to turn a bright green color.
- Add the tofu and your stock mixture, tossing everything together gently. Bring to a simmer, and stir in the cornstarch slurry.
- Allow to simmer for about 2 minutes, until the sauce has thickened. Serve over steamed rice!
- DONE!