Tofu with Broccoli
If you're lucky enough to live near an Asian market that sells pressed tofu that's been seasoned with spices such as star anise, try adding it to this recipe.
INGREDIENTS | SERVES 3 to 4
- ⅓ cup chicken broth
- 1½ tablespoons oyster sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
- 4 teaspoons water
- 3 tablespoons vegetable or peanut oil
- 4 thin slices ginger, minced
- 2 cups chopped broccoli
- ¼ pound fresh mushrooms, thinly sliced
- 2 green onions, cut into thirds
- ½ pound pressed tofu, cut into small cubes
Combine the chicken broth, oyster sauce, rice wine or sherry, and sugar in a bowl. In a separate small bowl, dissolve the cornstarch into the water.
Heat a wok or skillet until it is almost smoking. Add the oil. When the oil is hot, add the ginger slices. Stir-fry for about 10 seconds, then add the chopped broccoli and the mushrooms. Stir-fry for about 1 minute, until the mushrooms have darkened and the broccoli has turned a bright green. Stir in the green onions.
Add the tofu and gently stir it around the pan for about 1 minute. Push the tofu and vegetables to the sides of the pan. Add the sauce in the middle and bring to a boil. Add the cornstarch and water mixture into the sauce and stir quickly to thicken. Serve hot.
Hassle-Free Pressed Tofu
Purchasing pressed tofu means the work of pressing and draining the liquid out of the tofu has already been done for you. The process used to make pressed tofu renders it even firmer and meatier in texture than extra-firm tofu. Pressed tofu can frequently be found in local supermarkets. If unavailable, extra-firm tofu makes an acceptable substitute — just be sure to drain it before using.
