Pan Fried Tofu with Garlic Sauce and Broccoli
Recipe for pan fried tofu served in highly flavored garlic sauce with broccoli
Ingredients
For the tofu:
- 2 packs firm tofu cut into cubes
- 4 tbsp canola oil for frying
For the sauce:
- 1 tbsp oil
- 1 tbsp minced garlic
- 2 tbsp minced ginger
- 2 jalapeno or serrano chilies chopped, optional
- 1 tbsp Sichuan chili bean paste more or less added to taste
- 2 tbsp Shaoxing wine
- 2 tbsp dark soy vinegar sub rice vinegar if you don't have it
- 1 tbsp sugar
- 1 tbsp cornstarch mixed with 3 tbsp water
For the stir fry:
- 1 head broccoli chopped into small florets
- 1 red bell pepper sliced
- scallions for serving
- hot rice for serving
Instructions
- Combine the sauce ingredients other than the last cornstarch/water and mix well. Mix the cornstarch and water in a small container.
- In a non-stick skillet, heat the 4 tbsp oil over medium heat until hot. Add the cubed tofu and allow it to cook without moving for a few minutes, keeping an eye on it by flipping one piece to check that it isn't burning. You want all the sides of your cubes to get a light golden brown, but not dark or burnt. Use chopsticks or tongs to turn the cubes occasionally until most are golden.
- Add in the sauce mix and if it is pretty thick, a little water. Simmer the tofu in the sauce for 5 minutes. After it is all coated and has absorbed some sauce, whisk in a bit of the cornstarch water a little at a time until the sauce thickens. Turn of the burner and let sit while you finish the veggies.
- If you have a wok, use it, otherwise heat 2 tbsp oil in another non stick pan over high heat. Get it really hot, then add the veggies and just let them sit until they have small blackened areas. Stir a few times then transfer them to the tofu/sauce and turn the burner back on to heat it all up while you gently toss the broccoli in the sauce to let it absorb.
- Serve over hot rice topped with scallions.
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