Tofu and Broccoli in Black Bean Sauce

Instructions

1. 1

   Prepare Tofu and Vegetables

   • In a medium bowl, add the pressed tofu cubes. Sprinkle with 2 tbsp cornstarch, 0.5 tsp salt, and white pepper. Toss gently until the tofu is evenly coated. Set aside.
   • Bring 4 cups of water and 1 tsp of salt to a rolling boil in a medium pot.
   • Add the broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Do not overcook.
   • Immediately drain the broccoli and rinse under cold running water to stop the cooking process. Set aside.
2. 2

   Mix the Sauce

   • In a small bowl, whisk together the soy sauce, rice vinegar, sugar, toasted sesame oil, and vegetable broth. This is your stir-fry sauce.
   • In a separate very small bowl, mix 1 tbsp of cornstarch with 2 tbsp of water until smooth to create the slurry. Set both bowls aside.
3. 3

   Cook the Tofu

   • Heat 2 tbsp of vegetable oil in a large wok or skillet over medium-high heat. Once the oil is shimmering, carefully add the coated tofu in a single layer.
   • Pan-fry for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy.
   • Remove the crispy tofu from the wok and place it on a plate lined with a paper towel.
4. 4

   Stir-fry and Combine

   • In the same wok, add the remaining 1 tbsp of oil over medium heat.
   • Add the minced ginger, garlic, and slit green chilies. Sauté for 30-45 seconds until fragrant.
   • Add the rinsed and mashed fermented black beans and stir-fry for another 30 seconds.
   • Pour the prepared stir-fry sauce into the wok and bring it to a simmer.
   • Give the cornstarch slurry a quick stir, then slowly pour it into the simmering sauce while whisking constantly. Cook for 1 minute until the sauce thickens.
   • Return the crispy tofu and blanched broccoli to the wok. Gently toss everything to coat evenly in the sauce.
   • Cook for 1 more minute to heat through. Garnish with chopped spring onions and serve immediately.