Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
1 14 oz. / 400 g block firm (or extra firm tofu)
1/4 cup soy sauce
1/2 teaspoon dark soy sauce
2 tablespoons sugar
2 teaspoons rice vinegar
1/4 cup vegetable stock
2 tablespoons Shaoxing wine (or dry sherry)
1 tablespoon hoisin sauce
2 teaspoons dark soy sauce
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1/2 tablespoon cornstarch
2 1/2 tablespoon peanut oil (or vegetable oil)
1 large head of broccoli
1 tablespoon ginger, minced
2 cloves garlic, minced
1. Cube the tofu to a size that can fit in a sealable plastic bag (about 2 centimeters in length).
2. Make the marinade by combining all the ingredients in a basin and stirring them together. Marinate the tofu by adding it to the marinade. Squeeze as much air out of the bag as possible before closing it. Rotate the bag slowly, so the tofu is evenly doused in the marinade. Put aside and flip over as you go about with the rest of the preparations.
3. In a small to medium-sized bowl, mix all the sauce components. Mix everything up until the cornstarch is dissolved.
4. Separate the broccoli florets from the stems. When there is too much stem, just peel it and chop it into pieces about 1/2 inch (1 cm) long. Simply give them a good scrub, then leave them aside to dry.
5. After marinating the tofu, drain it and toss the marinade.
6. Boil 1/3 cup water in a large, nonstick pan over medium heat. Put the broccoli in the pot and cover it. Broccoli may be steamed for 2 minutes for a crunchy texture or 3 minutes for a softer tone, depending on your personal preference. Throw the florets of broccoli onto a serving platter. Remove excess moisture from the pan by wiping it with a couple of layers of paper towel held in tongs.
7. Using the same pan, add 2 teaspoons of oil. Toss in some tofu. Wait 1–2 minutes for the bottom to get golden brown. Turn it over and brown the other side. Swirl the tofu around a few times using a spatula before pushing it to one side of the pan.
8. To the opposite side of the pan, add the ginger and garlic along with the remaining 1/2 tablespoon of oil. For maximum aroma, stir it for a few seconds. After that, combine all of the ingredients.
9. Make sure the cornstarch is dissolved by stirring the sauce one more. Add it to the pan, where it will be cooked and stirred until the sauce thickens.
10. Turn off the heat and mix in the cooked broccoli. Toss everything together to evenly distribute the sauce, then serve.
11. As the main course, spoon spicy sauce over steaming rice.