2 tablespoons Shaoxing wine or dry sherry cooking wine
1 teaspoon sesame oil
½ teaspoon sugar
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 pound broccoli, cut into small florets
1 tablespoon cornstarch, dissolved in 2 tablespoons water
Cut your block of tofu into bite-sized cubes and set aside. In a medium bowl, combine the stock, soy sauce, dark soy sauce, wine, sesame oil, and sugar, and set aside. dmv note:press tofu
Heat 2 tablespoons oil in a wok or skillet over medium heat, and add the garlic. Cook for a minute, being careful not to let the garlic burn. Add the broccoli, and crank up the heat to high, stir-frying the broccoli for a minute or to, just until it starts to turn a bright green color.
Add the protein to a bowl, along with the mirin, soy sauce, brown sugar, ginger, sesame oil, and cornstarch. Mix together until all the ingredients are well combined. Allow to marinate for 2 hours.
Heat the oil in a wok or large skillet over medium high heat. Transfer the protein to the pan in one layer (reserving the marinade), and allow it to sear on one side for 1 minute. Then start stir-frying for another minute.
Add the reserved marinade to the pan, reduce the heat to medium, and simmer to reduce the sauce until it thickens and coats the chicken. Serve over rice!