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Broccoli Tofu Bowls 西兰花豆腐碗

http://thewoksoflife.com/2016/08/broccoli-tofu-bowls/
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings

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!
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