Tofy Stir-Fry (with Broccoli)

Step 1: Combine broth, rice wine (or sherry) soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.

Step 2: Slice the tofu into 3/4-inch cubes, then using a paper towel pat dry, then sprinkle with salt.

Step 3: Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat.

Step 4: Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.

Step 5: Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds.

Step 6: Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes.

Step 7: Return the tofu to the pan; toss to combine with the broccoli and sauce.

Step 8: Season with pepper.

Step 9: Serve with noodles or cooked rice.