Tofu and Broccoli Stir Fry

Cut the tofu into 3/4” (2 cm) cubes and place it in a sealable ziplock bag.

Combine all the marinade ingredients in a bowl and stir to mix well. Pour the marinade into the bag with the tofu. Press out as much air as possible and seal the bag. Gently swirl the bag around so all the tofu is coated with the marinade. Set aside, occasionally flipping as you finish your prep.

Combine all the sauce ingredients in a medium-sized bowl. Stir until the cornflour is dissolved.

Cut the florets off the stalks of broccoli. If there is excess stem, peel it and cut it into 1/2” (1 cm) sticks. Wash them, drain them, and set them aside.

Drain the marinated tofu and discard the marinade. Add half of the cornflour into the bag, shake to coat well. Then add the rest to coat the tofu pieces. It’s OK if the tofu pieces are not covered evenly.

Heat 1” (2.5 cm) of water in a large nonstick frying pan over medium-high heat until boiling. Add the broccoli. Blanch broccoli to the tenderness you prefer, 2 minutes for a chewy texture or 3 minutes for a softer one. Drain thoroughly and discard the water, transfer the broccoli to a large plate. Wipe the pan dry with a few layers of paper towel.

Add 2 tablespoons of oil into the same pan and heat over medium-high heat until hot. Add the tofu pieces carefully and separate them as much as you can. Cook, flipping occasionally, until most of the sides have turned golden brown and there’s no raw cornflour on the surface. Transfer the cooked tofu to a big plate.

Add the remaining 1/2 tablespoon of oil, the ginger, and the garlic. Stir a few times to release the fragrance.

Stir the sauce again to make sure the cornflour is dissolved. Pour it into the pan and stir and cook until the sauce thickens, a few seconds at most.

Add back the cooked tofu and broccoli and turn off the heat. Stir to coat everything with the sauce. Garnish with sesame seeds if using. Then transfer everything to a serving plate. Serve hot over steamed rice as a main dish.