This tofu and broccoli was easy to prepare. I got everything ready before I heated the wok because once I did, it cooked very quickly.
6 oz block extra firm tofu, drained
4 cups broccoli florets
2 tbsp low sodium soy sauce
2 tbsp oyster sauce
2 tbsp rice wine or dry sherry
1 tsp sesame oil
1 tsp finely minced ginger
1 tsp finely minced garlic
1/4 tsp red pepper flakes, or to taste
2 tsp cornstarch
2 tsp canola oil
1/2 cup water
cooked rice for serving
Using a paper towel, remove any remaining moisture off the surface of the tofu. Cut it into 1/2 inch cubes and set aside.
Wash the broccoli and set aside.
Combine the soy sauce, oyster sauce, rice wine or sherry, sesame oil, ginger, garlic and red pepper flakes in a small glass or bowl. Using a fork, whisk in the cornstarch in small amounts until the mixture is smooth. Set aside.
Heat the oil in a small wok or skillet over medium-high to high heat. Add the tofu and fry it until it becomes golden. Remove the tofu to a plate and set aside.
Add the water and broccoli to the wok and cover with a lid or plate. Cook for about 2-3 minutes or until the broccoli is partially cooked but still quite crispy.
When the broccoli is ready, remove the lid or plate (taking care not to burn yourself) and return the tofu to the broccoli. Stir in the sauce and cook for another minute or two or until the sauce thickens slightly and the broccoli is done to your liking.
Serve with rice.