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Tofu and Broccoli Stir Fry with Cumin

January 28, 2018
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  • <WORKING ON FORMAT>
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon salt
  • 2 teaspoons soy sauce
  • 2 teaspoons dark soy sauce
  • 1 tablespoon corn starch
  • 1 teaspoon honey
  • ¼ cup water
  • 3 tablespoons peanut oil
  • 2 teaspoons minced ginger
  • 1 tablespoon minced garlic
  • 2 serrrano chilies, chopped
  • 2 teaspoons ground cumin
  • 1 package extra firm tofu, cut into 1 inch squares and cooked for 2 minutes in boiled water
  • 3 cups broccoli florets
  • 3 scallions, chopped
  • 1 teaspoon sesame oil

In a bowl mix the wine, salt, soy sauces, cornstarch, honey and water, keep aside.

Heat a wok like pan with the peanut oil and add the ginger, garlic, chilies and cumin. Saute on medium high heat for 1 to 2 minutes. Add the broccoli and sauté for a minute on high heat. Add the tofu and the sauce. Mix well and bring to a boil. Simmer for 5 minutes till the broccoli is tender but not over done. Check for seasonings and add salt if needed. Garnish with scallions and a drizzle of sesame oil.

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