< PreviousF A V ORITE T AKE OUT — 65 YIELD 4 servings PREP 15 minutes C OOK 10 minutes Tofu 1 block (16 ounces, or 454 g) firm tofu, cut into 1/2 -inch (1 cm) cubes 1/4 teaspoon salt Sauce 3 tablespoons vegetarian oyster sauce 2 tablespoons Shaoxing wine (or dry sherry) 1/2 tablespoon dark soy sauce 1 teaspoon sugar 1/8 teaspoon salt 1 tablespoon cornstarch Stir-Fry 1 small head broccoli, cut into 1/2 -inch (1 cm) florets 2 1/2 tablespoons peanut oil, divided 1 tablespoon minced ginger 4 cloves garlic, minced To make crispy tofu, you don’t always need to deep-fry it or use cornstarch. If you panfry the tofu with a good amount of oil, the surface will crisp up naturally with a chewy surface and tender interior. Bring it all together with a simple brown sauce and broccoli cooked as you like, and you’ll have a colorful dinner that is bursting with flavor. 1 To prepare the tofu: Pat the tofu dry with paper towels, then arrange the tofu cubes on a baking sheet with minimal overlapping. Sprinkle evenly with the ¼ teaspoon salt. 2 To make the sauce: In a medium bowl, combine ⅓ cup (80 ml) of water with the oyster sauce, wine, dark soy sauce, sugar, ⅛ teaspoon salt, and cornstarch. Stir until the cornstarch is dissolved. 3 To make the stir-fry: In a large nonstick skillet, heat ⅓ cup (80 ml) of water over medium-high heat until boiling. Add the broccoli and cover with the lid. Steam until the broccoli is cooked to the tenderness you prefer, 2 minutes for a chewy texture or up to 3 minutes for a tender texture. Strain the broccoli and transfer it to a large plate. Wipe the pan with a few layers of paper towel held in a pair of tongs to get rid of any excess water. 4 Add 2 tablespoons of the oil to the pan the broccoli was cooked in and heat over medium heat. Add the tofu cubes without overlapping. Let cook undisturbed until the bottoms turn golden brown, 2 to 3 minutes. Flip over and cook the other sides until golden brown. Gently stir a few times with a spatula, then move the tofu cubes to one side of the pan. 5 Add the remaining ½ tablespoon oil, the ginger, and the garlic to the other side of the pan. Stir a few times to release their fragrance, then stir everything together. 6 Stir the sauce again to make sure the cornstarch is dissolved, then pour it into the pan. Cook and stir until the sauce thickens. Add the broccoli back into the pan and turn off the heat. Stir to coat everything with the sauce. 7 Transfer the contents of the pan to a large serving plate and serve hot. T OFU AND BR OC C OLI F A V ORITE T AKE OUT — 65 YIELD 4 servings PREP 15 minutes C OOK 10 minutes Tofu 1 block (16 ounces, or 454 g) firm tofu, cut into 1/2 -inch (1 cm) cubes 1/4 teaspoon salt Sauce 3 tablespoons vegetarian oyster sauce 2 tablespoons Shaoxing wine (or dry sherry) 1/2 tablespoon dark soy sauce 1 teaspoon sugar 1/8 teaspoon salt 1 tablespoon cornstarch Stir-Fry 1 small head broccoli, cut into 1/2 -inch (1 cm) florets 2 1/2 tablespoons peanut oil, divided 1 tablespoon minced ginger 4 cloves garlic, minced To make crispy tofu, you don’t always need to deep-fry it or use cornstarch. If you panfry the tofu with a good amount of oil, the surface will crisp up naturally with a chewy surface and tender interior. Bring it all together with a simple brown sauce and broccoli cooked as you like, and you’ll have a colorful dinner that is bursting with flavor. 1 To prepare the tofu: Pat the tofu dry with paper towels, then arrange the tofu cubes on a baking sheet with minimal overlapping. Sprinkle evenly with the ¼ teaspoon salt. 2 To make the sauce: In a medium bowl, combine ⅓ cup (80 ml) of water with the oyster sauce, wine, dark soy sauce, sugar, ⅛ teaspoon salt, and cornstarch. Stir until the cornstarch is dissolved. 3 To make the stir-fry: In a large nonstick skillet, heat ⅓ cup (80 ml) of water over medium-high heat until boiling. Add the broccoli and cover with the lid. Steam until the broccoli is cooked to the tenderness you prefer, 2 minutes for a chewy texture or up to 3 minutes for a tender texture. Strain the broccoli and transfer it to a large plate. Wipe the pan with a few layers of paper towel held in a pair of tongs to get rid of any excess water. 4 Add 2 tablespoons of the oil to the pan the broccoli was cooked in and heat over medium heat. Add the tofu cubes without overlapping. Let cook undisturbed until the bottoms turn golden brown, 2 to 3 minutes. Flip over and cook the other sides until golden brown. Gently stir a few times with a spatula, then move the tofu cubes to one side of the pan. 5 Add the remaining ½ tablespoon oil, the ginger, and the garlic to the other side of the pan. Stir a few times to release their fragrance, then stir everything together. 6 Stir the sauce again to make sure the cornstarch is dissolved, then pour it into the pan. Cook and stir until the sauce thickens. Add the broccoli back into the pan and turn off the heat. Stir to coat everything with the sauce. 7 Transfer the contents of the pan to a large serving plate and serve hot. T OFU AND BR OC C OLI Next >