A semi-healthy, absurdly delicious vegetarian side-dish to the salty, so-greasy-you-can-check-your-makeup-in-it maincourse you're actually hankering for.
Ingredients
For the brave
- 1 Tbsp red pepper flakes
Instructions
1. Ok. Get ready. First mix the 1½ teaspoons cornstarch ¼ cup of vegetable stock together. Mix this slowly. I got to the point where I had some non-Newtonian, ubleck madness at the bottom of my bowl. It was nicht fun.-
Mix in the 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp sesame oil, 3 Tbsp rice wine and 1 tsp sugar in a bowl. Set aside.
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Chop the scallions into 1 inch pieces. Pull apart the broccoli and slice your tofu into 1" slices (or cube, whatever floats your boat).
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Warm up 1 Tbsp vegetable oil in a large pan or wok. Throw in the 2 slices of fresh ginger and 4 cloves of garlic, sliced. Stir fry until garlic looks golden (about half a minute)
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Throw in the broccoli and scallions. Throw. Add the rest of the vegetable stock (½ cup) and bring to a simmer. Cook until the broccoli is tender (or however you like your broccoli. I like it crisp). Once tender, remove with a slotted spoon and set aside.
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Turn heat down to low and add the tofu. Let it heat through (I like to brown it a bit).
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Mix the cornstarch mixture for a few seconds and then add it to the tofu. Stir gently.
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Throw the broccoli and scallions back in. Pour the sesame oil/oyster sauce/soy sauce mixture on top. Simmer until the sauce is thick! Remember that the broccoli will soak up the sauce even after you stop cooking, so leave a little cushion for the squishin'.
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Plate it up and serve it good!