Prep 10 mins
Cook 20 mins
From Eating Well Magazine - May/June 2010
- 1⁄2 cup vegetable broth
- 1⁄4 cup rice wine, or, dry sherry
- 3 tablespoons reduced sodium soy sauce
- 3 tablespoons cornstarch, divided
- 2 tablespoons sugar
- 1⁄4 teaspoon crushed red pepper flakes
- 1 (14 ounce) package extra firm tofu, drained
- 1⁄4 teaspoon salt
- 2 tablespoons canola oil, divided
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 6 cups broccoli florets
- 3 tablespoons water
- Combine broth, wine, soy sauce, 1 T cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
- Cut tofu into 3/4-inch cubes, pat dry and sprinkle with salt. Place the remaining 2 T cornstarch in a large bowl. Add the tofu and toss gently to coat.
- Heat 1 T oil in a large non-stick skillet or wok over medium-high heat. Add the tofu; cok, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2-3 minutes more. Transfer to a plate.
- Reduce heat to medium. Add the remaining 1 T oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2-4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1-2 minutes.
- Return the tofu to the pan; toss to combine with the broccoli and sauce.