I love to read recipes.. that's right, I read the ingredients, directions, and can usually tell what I think will work, how it will taste, and what changes I could make either to make it better or suit my tastes. That is until I stumbled across this recipe for Saucy Broccoli and Tofu Stir Fry (original recipe from Martin Yan's China). And that's because one of the ingredients was ketchup. But the blog author assured me that ketchup in Chinese food worked so I gave it a shot.
I'm glad I did - this was a thick and flavorful sauce that coated the tofu and broccoli nicely, ensuring I got a nice taste of sauce with every bite.
- 2-3 tbsp oil for cooking
- 1 block firm tofu, pressed and cut into blocks
- 2-3 cups broccoli, cut into florets
- 3 cloves garlic, minced
- 1/4 c ketchup
- 1/4 c Chinese rice wine
- 1/4 c chicken broth (I used vegetable broth, and about 1/2 c)
- 2 tsp cornstarch
- 1-2 tbsp chili garlic sauce (depends on how much heat you want)
- 1/2 tbsp sugar
- Squirt of toasted sesame oil
- 1 tsp soy sauce, more to taste
- Heat oil in a wok over medium-high heat
- Add tofu and cook until browned to your liking; I cooked it for about 10 minutes.
- While the tofu is cooking, mix the ingredients for the sauce - Mix the broth and soy sauce; add the cornstarch and mix until dissolved. Add the ketchup, rice wine, chili garlic sauce, sugar, and sesame oil. Whisk, and adjust any ingredients.
- Add the broccoli to the pan and cook 2-3 minutes; it will cook more once you add the sauce. Remove everything from the pan.
- Turn up the heat to high and add 1 tbsp oil. Add the garlic and saute just a few seconds, making sure it doesn't burn.
- Add the sauce mixture, and allow it to reduce/come to a simmer to thicken which will only take a few minutes.
- Return the tofu and broccoli to the pan and toss everything to coat and heat through.
I served this over rice, and it made enough to have dinner, lunch the next day, and then a mid-afternoon snack.