TOFU AND BROCCOLI

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.

Cut the broccoli into bite-sized pieces. We need about 9 oz in total.

Thinly slice the green onions, separating the whites and greens. Thinly slice the red chili (if using).

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

Bring a pot of water to a boil. Add a pinch of salt and broccoli. Blanch for 1 minute.

Shock them in some ice water. Drain well.

MAKE TOFU AND BROCCOLI

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.

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.

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.

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.

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!