- 16 oz. firm tofu
- 1 cup vegetable stock
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 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.