Today, let’s make Tofu and Broccoli. What? You think it will be boring or flavorless because of tofu? Don’t worry about it. You will be surprised because it’s packed full of umami. Plus, it doesn’t taste greasy or heavy like other Chinese takeouts, so I’m sure you will want it every day. Alright, are you guys ready? Let’s get started!

TOFU AND BROCCOLI (2-3 servings)

Ingredients:

18 oz (520g) firm tofu (or extra firm tofu)
1-2 broccoli without the stem, 9 oz (250g) in total (or broccolini, asparagus, etc.)
2 green onions
1 mild red chili (optional), for color
5 cloves garlic
2 tsp (8g) grated ginger
Kosher salt and black pepper, to taste
1/2 cup cornstarch (or potato starch), to coat
4 tbsp neutral-tasting oil, divided
1/2 tbsp toasted sesame oil
2-3 cups hot cooked rice, about 1 cup (210g) for each serving
Generous pinch of toasted sesame seeds, to garnish

Sauce:

1 tbsp soy sauce
2 tbsp oyster sauce
1/2 tsp dark soy sauce
1 tbsp sugar
1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
1 tsp chicken bouillon powder
1/2 cup (120ml) water
1 tbsp cornstarch
Small pinch of MSG (optional)

Instructions:

PREP INGREDIENTS

1. Drain the water from the tofu. Give it a quick rinse under cold water. Cut the tofu into cubes and pat them dry. Lightly season with salt and pepper. Set aside.

2. Cut the broccoli into bite-sized pieces. We need about 9 oz (250g) in total.

3. Thinly slice the green onions, separating the whites and greens. Thinly slice the red chili (if using).

4. Finely chop the garlic cloves. Grate a small knob of ginger (2 tsp).

MAKE SAUCE

In a small container, mix together the soy sauce, oyster sauce, dark soy sauce, sugar, Shaoxing wine, chicken bouillon powder, water, cornstarch, and MSG (if using).

BLANCH BROCCOLI

1. Bring a pot of water to a boil. Add a pinch of salt and broccoli. Blanch for 1 minute.

2. Shock them in some ice water. Drain well.

MAKE TOFU AND BROCCOLI

1. Put 1/2 cup of cornstarch into a tray (or a ziplock bag). Add in the tofu cubes and give it a little toss, making sure they’re evenly coated.

2. In a large pan, add 3 tablespoons of oil and heat it over medium heat. Once it gets nice and hot, add in your tofu one by one and fry for 6 to 7 minutes or until light golden brown. (They tend to stick together, so work in 2 batches if needed.) Remove from the pan and set aside.

3. To the same pan, add 1 tablespoon of oil and place it over medium-high heat. Once it’s heated, add the white parts of the green onions, garlic, and ginger. Saute for 1 minute or until fragrant.

4. Pour in the sauce. Stir together for 1 minute or until the sauce has thickened. Add the tofu and broccoli. Toss together until everything is nicely coated. Turn the heat off. Add 1/2 tablespoon of sesame oil. Give it a final mix.

5. To serve, divide the rice into serving bowls. Add a generous amount of tofu and broccoli. Sprinkle on some green onions, red chili (if using) and sesame seeds. Enjoy!

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