Takeout Style TOFU & BROCCOLI That Will Change Your MIND!

Cut the firm tofu into cubes and pat them dry with paper towels.

Season the tofu cubes with salt and pepper.

Cut the broccoli into bite-sized pieces, about 250 grams (9 ounces) without the stem.

Slice 2-3 green onions, separating the whites and greens.

Smash 5 cloves of garlic and finely chop them.

Finely chop about 2 teaspoons of ginger.

Thinly slice one red chili for color (optional).

In a small container, mix 1 tablespoon of soy sauce, 2 tablespoons of oyster sauce, 0.5 teaspoons of dark soy sauce, 1 tablespoon of sugar, 1 tablespoon of Shaoxing wine, 1 teaspoon of chicken bouillon powder, 0.5 cup of water, 1 tablespoon of cornstarch, and a pinch of MSG (optional).

Bring a pot of water to a boil, add a little salt, and blanch the broccoli for 1 minute.

Shock the blanched broccoli in ice water to preserve color.

Coat the tofu cubes with 0.5 cup of cornstarch or potato starch.

In a large pan, heat 3 tablespoons of oil over medium heat and fry the tofu cubes for about 6-7 minutes until golden brown, doing this in two batches if necessary.

Remove the tofu from the pan and set aside.

In the same pan, add 1 tablespoon of oil and heat over medium-high heat.

Add the green onion whites, garlic, and ginger, and sauté for about 1 minute.

Add the prepared sauce to the pan, stirring quickly before adding.

Once the sauce thickens, add the tofu and broccoli, and toss until everything is well coated.

Turn off the heat and add 0.5 tablespoon of toasted sesame oil, mixing well.

Serve the tofu and broccoli over rice, garnished with green onion greens, red chili, and toasted sesame seeds.

Equipment Needed

Spice Level:

Dietary