10-Minute Broccoli Tofu Bowls

• Produce

  • 1 lb Broccoli
  • 2 cloves Garlic

• Refrigerated

  • 16 oz Tofu, firm

• Canned Goods

  • 1 cup Chicken or vegetable stock

• Condiments

  • 2 tbsp Soy sauce
  • 1 tsp Soy sauce, dark

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1 tsp Sesame oil
  • 2 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 2 tbsp Shaoxing wine or dry sherry cooking wine

Found on thewoksoflife.com

Description

Ingredients

• 16 oz. firm tofu
• 1 cup chicken or vegetable stock
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce
• 2 tablespoons Shaoxing wine or dry sherry cooking wine
• 1 teaspoon sesame oil
• ½ teaspoon sugar
• 2 tablespoons vegetable oil
• 2 cloves garlic, chopped
• 1 pound broccoli, cut into small florets
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water

Directions

• Cut your block of tofu into bite-sized cubes and set aside. In a medium bowl, combine the stock, soy sauce, dark soy sauce, wine, sesame oil, and sugar, and set aside.
• Heat 2 tablespoons oil in a wok or skillet over medium heat, and add the garlic. Cook for a minute, being careful not to let the garlic burn. Add the broccoli, and crank up the heat to high, stir-frying the broccoli for a minute or to, just until it starts to turn a bright green color.
• Add the tofu and your stock mixture, tossing everything together gently. Bring to a simmer, and stir in the cornstarch slurry. Allow to simmer for about 2 minutes, until the sauce has thickened. Serve over steamed rice!