BROCCOLI TOFU BOWLS
These broccoli tofu bowls are a weekdays meal / dinner prep to save your life! Crispy tofu, roasted vegetables, chewy rice and a spicy sweet peanut sauce on top. YES.
INGREDIENTS
- ½ teaspoon of sugar
- 2 tablespoons of soy sauce
- 1 teaspoon of sesame oil
- 1 teaspoon of dark soy sauce
- 2 garlic cloves (chopped)
- 2 tablespoons of Shaoxing wine (or dry sherry wine)
- 1 pound of broccoli (450g, cut into small florets)
- 16 oz. firm tofu
- (450 g)
- 1 cup of chicken or vegetable broth (235 mL)
- 2 tablespoons of vegetable oil
- 1 tablespoon of cornstarch (dissolved in 2 tablespoons of water)
INSTRUCTIONS
First, cut your block of tofu into small cubes and set aside. In a medium bowl, combine broth, soy sauce, black soy sauce, wine, sesame oil and sugar and set aside.
Then, heat 2 tablespoons of oil in a wok or skillet over medium heat and add the garlic. Cook for a minute, being careful not to let the garlic scorch. Add the broccoli and increase the heat to high, sautéing the broccoli for a minute or until it begins to turn a bright green color.
Add the tofu and your broth mixture, gently mixing everything together. Bring to a boil and stir in the cornstarch porridge. Simmer for about 2 minutes, until the sauce thickens. Serve over steamed rice! Happy Cooking Time.
