Tofu and Broccoli in Garlic Sauce

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  • 1/2 cup soy sauce
  • 1/2 cup Chinese Xiou-Ching wine
  • 1 1/2 teaspoons granulated sugar
  • 1 teaspoon ground dried ginger
  • 6 to 8 cloves garlic, crushed with a cleaver
  • 2 tablespoons creamy peanut butter
  • 1/4 teaspoon red pepper flakes

Tofu and Broccoli

  • 1 large head broccoli, cut into florets
  • 2 yellow onions, sliced thin
  • 16 ounces extra-firm tofu, cut into 1 1/2-inch square blocks
  • 1/4 cup soy sauce
  • 1/4 cup vegetable oil


  1. Beat all the sauce ingredients together in a small saucepan until peanut butter is emulsified. If necessary, heat very gently.
  2. Marinate tofu in the 1/4 cup soy sauce for about 15 minutes.
  3. Put all but 2 tablespoons of the oil into a large fry pan and heat until very hot. Fry the tofu cubes in the hot oil just until browned on each side. Remove them to a plate and pour off any excess oil. Put remaining 2 tablespoons oil in the pan. Reduce heat to medium. Stir fry the onion slices until they are soft and transparent and a tiny bit caramelized, about 5 minutes.
  4. In a large stew pot, steam the broccoli pieces, covered, in 3/4 cup water for about 2 minutes or until crisp-tender. Do not cook the broccoli for more than 5 minutes total. It should be slightly crunchy. Add the sauté ed onions and sauce mix; blend together and heat through for about 1 more minute.
  5. Taste the sauce - it should be very slightly sweet and "hot" from the red pepper, and extremely garlicky. Add another 1/4 teaspoon of sugar and/or a bit more red pepper flakes if necessary.
  6. Just before serving, gently stir in the tofu cubes with a large spatula, being careful not to break them up.