Tofu and Broccoli Stir Fry with Cumin

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.