Tofu and Broccoli Stir Fry


2 tablespoons soy sauce
2 tablespoons sugar
1/4 cups low-sodium chicken broth or vegetable broth

    2 tablespoons low-sodium chicken broth
    5 tablespoons oyster sauce
    1 tablespoon light brown sugar
    1 teaspoon toasted sesame oil
    1 teaspoon cornstarch
    Stir Fry:
    2 blocks firm Tofu
    6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
    1 inch piece fresh ginger, minced (about 1 tablespoon)
    3 tablespoons peanut oil or vegetable oil
    1 1/4 pounds broccoli, florets cut into bite-size pieces, stems trimmed, peeled, and cut on diagonal into 1/8-inch-thick slices
    1/3 cup water
    1 small red bell pepper, cored, seeded, and cut into 1/4-inch pieces
    3 medium scallions, sliced 1/2-inch thick on diagonal (optional)

1. Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 teaspoon vegetable oil. Set bowls aside.

2. Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. While oil is heating, sprinkle cornstarch evenly into baking dish. Place tofu on top of cornstarch and turn with fingers until evenly coated. When skillet is hot, add tofu in single layer and cook until golden brown, 4 to 6 minutes. Turn tofu with tongs and cook until second side is browned, 4 to 6 minutes more. Add glaze ingredients and cook, stirring, until glaze is thick and tofu is coated, 1 to 2 minutes. Transfer tofu to plate; rinse skillet clean and dry with paper towels.

3. Add 1 tablespoon vegetable oil to now-empty skillet; heat until just smoking. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes; transfer to paper towel–lined plate. Add remaining 1 1/2 teaspoons oil to skillet; increase heat to high and heat until just smoking. Add bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes. Clear center of skillet; add garlic and ginger to clearing and cook, mashing mixture with spoon, until fragrant, 15 to 20 seconds, then stir mixture into peppers. Return tofu and broccoli to skillet and toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter, sprinkle with scallions (optional), and serve.


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