Tofu is an important source of protein for vegetarians and vegans. I always have tofu and broccoli in my fridge. I wanted to whip up something quick and healthy during the week so I decided to make this quick “Chinese Take Out” favorite. This dish is savory with a small kick of heat.

This serves between 1-2 people depending on your appetite.

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Ingredients:

• 1 large head of broccoli florets (about 3 cups)
• 14 oz of extra firm tofu
• 3 garlic cloves
• 1 inch slice of ginger
• 1 Thai chili
• 1/4 soy sauce
• 1/4 water
• 1 tbs Shaoxing Wine
• 1 tsp sugar
• 1 tsp mushroom powder
• 1 tbs water mixed with 1 tbs of cornstarch
• 2 tbs of cornstarch or potato flour
• garlic powder
• black pepper
• Sesame Oil
• Sesame seeds (for garnish)

Instructions:

1. Wrap your tofu in paper towel. I like to weigh my tofu down with a small pestle for about 30 minutes.
2. Blanch broccoli and drain.
3. Cut your tofu into 1 inch cubes.
4. Season tofu with pepper and garlic powder.
5. Dust your tofu with 2 tbn of cornstarch.
6. Heat up oil and cook tofu on all sides until golden brown.
7. In a mortar, add ginger, garlic and Thai chili. Pound with a pestle until a paste forms.
8. Mix soy sauce, water, shaoxing wine, sugar, and mushroom powder (marinade).
9. In a separate bowl, mix 1 tbs of cornstarch with cold water (slurry).
10. Add the slurry to your marinade.
11. As soon as tofu is cooked, set aside.
12. Add oil to your wok and on low heat add your paste and saute until fragrant.
13. Return broccoli to the wok and mix with the paste.
14. Add tofu.
15. Pour sauce on tofu and broccoli. Cook until sauce thickens.
16. Drizzle with sesame oil and garnish with sesame seeds.
17. Serve with rice.

Music Credit: www.davidcuttermusic. com