Tofu and Broccoli Stir Fry


1 cake tofu, extra firm

1 head broccoli

4 tablespoons vegetable oil (NOT olive oil)

6 cloves garlic, minced

3 tablespoons ginger, minced

1 carrot, sliced

3 scallions, green and white parts sliced and separated

3 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon water

1 teaspoon rice vinegar

1/8 teaspoon chili oil

1 tablespoon potato starch


Wrap tofu in paper towels and weight to soak up liquid. Use several changes of paper towels if necessary. Make sauce by combining all ingredients except flour. Mix well with fork, and then add flour. Stir vigorously until all flour is dissolved in sauce. Unwrap tofu and cube.

Heat 2 tablespoons oil in a wok or deep frying pan until it begins to smoke. Add ½ garlic, ½ ginger and ½ white parts of scallions. Stir and cook 1 minute. Add tofu and cook 5-8 minutes, until tofu begins to crisp on sides. Remove from wok and drain on paper towels. Scrape down bits left in wok and remove. Heat last 2 tablespoons of oil until it begins to smoke. Add remaining garlic, ginger and white scallion parts, cook for 1 minute. Add broccoli and carrots. Stir continuously for 5 minutes or until broccoli turns bright green. Mix sauce well, add tofu back to pan and make well in the middle and pour in sauce, mixing well. Add green parts of scallions and mix one last time. Serve immediately.