Chili Sauce Tofu and Broccoli

Ingredients:

• 14 oz block firm tofu pressed
• 1 small head of broccoli cut into florets
• 2 green onions chopped
• 1 tbsp garlic minced
• 1 ½ tbsp ginger minced
• 1-2 tbsp chili bean sauce
• 3 tbsp ketchup
• ½ cup kombu dashi or vegetable broth
• 1 tbsp sake
• 1 tsp sugar
• 2 tbsp corn starch
• 2 tbsp water
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp vegetable oil, for cooking
• salt and pepper, to taste

Method:

1. Press the tofu to get rid of excess water. Pat dry and cut to desired size/shape. Heat half of the cooking oil in a pan. Fry tofu until crisp and golden on all sides, turning as needed. Remove from pan and set aside when done.
2. Meanwhile, steam broccoli until crisp-tender. You will be cooking it a bit more in the sauce later, so you don’t want it to be too soft yet. Set aside.
3. Mix together corn starch and water to make a slurry and set aside.
4. Prepare the chili sauce by combining remaining cooking oil, garlic, ginger, chili bean sauce, and ketchup in the pan over low heat. Add in a little water as needed to thin the sauce. Stir constantly.
5. Once fragrant, add in dashi, sake, and sugar. Simmer for a few minutes, then add tofu, broccoli, and green onions. Stir to coat. Give the corn starch slurry a quick mix and add to the pan. Continue stirring until the sauce has thickened, then turn off the heat.
6. Taste and add salt/pepper if needed. Drizzle sesame oil and rice vinegar on top. Serve with steaming white rice.