Hoisin Tofu and Broccoli
Served with steamed jasmine rice.
Ingredients for 2
- ½ package firm tofu (400g, extra firm will work too)
- ½ head (300 grams stemless) of Broccoli
- 1–2 cloves garlic, diced
- ¼ cup soy sauce
- ½ cup dark soy sauce
- 1 tbsp sugar
- 1 tbsp rice vinegar (or any non-balsamic vinegar)
- ⅛ cup vegetable stock (or water)
- 1 tbsp Shaoxing wine or dry cherry (optional)
- ½ tbsp Hoisin sauce
- ¼ tbsp cornstarch
- ¼ tbsp sesame oil
- 1 ¼ tbsp peanut oil (any oil will do)
- water
- 25–50 ginger, diced (optional)
Side: Steamed jasmine rice
- ⅔ cup jasmine rice
- 1 cup water
Instructions
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Cut the tofu into 3/4” (2 cm) cubes and place it in a sealable ziplock bag.
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Combine 1/4 cup soy sauce, 1/2 teaspoon dark soy sauce, sugar and rice vinegar ingredients in a bowl and stir to mix.
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A food prep rectangular Tupperware could work very well, as you need less marinade to submerge the tofu. Add tofu and refrigerate for half an hour.
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Combine vegetable stock, remaining soy sauce, wine, sesame oil, cornstarch and hoisin sauce into a bowl and stir until the cornstarch is dissolved.
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Cut the florets off the stalks of broccoli. Cut into 1cm chunks. Wash and drain if needed.
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About 25 minutes before serving, start the rice: rinse the jasmine rice, then bring it to a boil with the water and a pinch of salt. Cover, simmer on low for 15 minutes, then turn off the heat and keep covered until serving.
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Heat 1/3 cup of water in a large pan over medium/high heat until boiling. Add broccoli and cover with a lid. Steam for 2-3 minutes depending on how hard you want it, then drain and rinse the remaining water off. Put the broccoli aside.
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Add 2 tbsp of oil on the same pan. Cook tofu until the bottom is golden brown, flip and repeat. Stir a few times, then move to the side of the pan.
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Add more oil, garlic, ginger. Stir until it releases fragrance - generally less than a minute, then stir to combine the two.
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Cook together until sauce thickens, then add broccoli and stir to combine.