Served with steamed jasmine rice.
Cut the tofu into 3/4” (2 cm) cubes and place it in a sealable ziplock bag.
Combine 1/4 cup soy sauce, 1/2 teaspoon dark soy sauce, sugar and rice vinegar ingredients in a bowl and stir to mix.
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.
Combine vegetable stock, remaining soy sauce, wine, sesame oil, cornstarch and hoisin sauce into a bowl and stir until the cornstarch is dissolved.
Cut the florets off the stalks of broccoli. Cut into 1cm chunks. Wash and drain if needed.
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.
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.
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.
Add more oil, garlic, ginger. Stir until it releases fragrance - generally less than a minute, then stir to combine the two.
Cook together until sauce thickens, then add broccoli and stir to combine.