Ingredients Jump to Instructions ↓

  1. 1/2 cup vegetable broth or reduced-sodium chicken broth

  2. 1/4 cup dry sherry (see Note) or rice wine

  3. 3 tablespoons reduced-sodium soy sauce

  4. 3 tablespoons cornstarch, divided

  5. 2 tablespoons plus 1 teaspoon sugar

  6. 1/4 teaspoon crushed red pepper, or more to taste

  7. 1 14-ounce package extra-firm water-packed tofu, drained

  8. 1/4 teaspoon salt

  9. 2 tablespoons canola oil, divided

  10. 1 tablespoon minced garlic

  11. 1 tablespoon minced fresh ginger

  12. 6 cups broccoli florets

  13. 3 tablespoons water

Instructions Jump to Ingredients ↑

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

  2. Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. 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.

  3. Reduce heat to medium. Add the remaining 1 tablespoon 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 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.


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