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Optional Link (URL): Ingredients (one per line): 18 oz firm tofu 1-2 broccoli without the stem, 2 green onions 1 mild red chili (optional), for color 5 cloves garlic 2 tsp grated ginger Salt and pepper, to taste 1/2 cup cornstarch (or potato starch), to coat 4 tbsp neutral-tasting oil, divided 1/2 tbsp toasted sesame oil 2-3 cups hot cooked rice, about 1 cup (210g) for each serving Generous pinch of toasted sesame seeds, to garnish Sauce: 1 tbsp soy sauce 2 tbsp oyster sauce 1/2 tsp dark soy sauce 1 tbsp sugar 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.) 1 tsp chicken bouillon powder 1/2 cup water 1 tbsp cornstarch Instructions: 1. Drain the water from the tofu. Give it a quick rinse under cold water. Cut the tofu into cubes and pat them dry. Lightly season with salt and pepper. Set aside. 2. Cut the broccoli into bite-sized pieces. We need about 9 oz in total. 3. Thinly slice the green onions, separating the whites and greens. Thinly slice the red chili (if using). 4. Finely chop the garlic cloves. Grate a small knob of ginger (2 tsp). MAKE SAUCE In a small container, mix together the soy sauce, oyster sauce, dark soy sauce, sugar, Shaoxing wine, chicken bouillon powder, water, cornstarch. BLANCH BROCCOLI 1. Bring a pot of water to a boil. Add a pinch of salt and broccoli. Blanch for 1 minute. 2. Shock them in some ice water. Drain well. MAKE TOFU AND BROCCOLI 1. Put 1/2 cup of cornstarch into a tray (or a ziplock bag). Add in the tofu cubes and give it a little toss, making sure they’re evenly coated. 2. In a large pan, add 3 tablespoons of oil and heat it over medium heat. Once it gets nice and hot, add in your tofu one by one and fry for 6 to 7 minutes or until light golden brown. (They tend to stick together, so work in 2 batches if needed.) Remove from the pan and set aside. 3. To the same pan, add 1 tablespoon of oil and place it over medium-high heat. Once it’s heated, add the white parts of the green onions, garlic, and ginger. Saute for 1 minute or until fragrant. 4. Pour in the sauce. Stir together for 1 minute or until the sauce has thickened. Add the tofu and broccoli. Toss together until everything is nicely coated. Turn the heat off. Add 1/2 tablespoon of sesame oil. Give it a final mix. 5. To serve, divide the rice into serving bowls. Add a generous amount of tofu and broccoli. Sprinkle on some green onions, red chili (if using) and sesame seeds. Enjoy! Update Recipe

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