Ingredients
- 3 tablespoons oil, divided (peanut oil)
- 1 tablespoon tamari
- 2 cups tofu (frozen chunks, thawed -- or can use more)
- 2 broccoli heads (cut into florets, then lightly steamed)
- 2 tablespoons vegetable broth (or water)
- 1 tablespoon cornstarch
- 1/3 cup rice wine
- 3 tablespoons tamari
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil
- Fresh ginger, peeled and minced (a 2-inch piece)
- 4 garlic cloves, minced (large cloves, or 5-6 medium)
- 1/2 teaspoon crushed chili flakes (or to taste)
- Salt and pepper
How to Make
-
Step 1: In a skillet over high heat, fry tofu in 1 tablespoon (or more) of peanut oil, stir and season with 1 tablespoon tamari until browned. Set aside.
-
Step 2: In a small bowl, stir together veggie broth or water and cornstarch. Set aside.
-
Step 3: In another small bowl, stir together cooking wine, 3 tablespoons tamari, brown sugar sugar and sesame oil. Set aside.
-
Step 4: Heat 2 tablespoons (or more) peanut oil in a large wok or skillet over high heat. Add ginger, garlic and chili flakes and saute for 30 seconds. Add steamed broccoli and tofu; toss until coated with oil.
-
Step 5: Pour rice wine mixture down side of pan and toss again. Reduce heat to medium, cover, and cook for another 30 seconds. Stir the cornstarch mixture again until smooth and add to wok, stirring to combine.
-
Step 6: Cook, uncovered, another 1-2 minutes until sauce thickens. Season with salt and pepper.
-
Step 7: Serve immediately, over rice or as desired.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.