Tofu and Broccoli by Maggie Zhu

Ingredients

• 1/4 cup soy sauce
• 1/2 teaspoon dark soy sauce
• 2 tablespoons sugar
• 2 teaspoons rice vinegar
• 1/4 c. water
• 3 tbsp oyster sauce
• 2 tbsp Shaoxing wine (on amazon-see Maggie's discussion in her book) or dry sherry
• 1/2 tbsp dark (or regular) soy sauce
• 1 tsp sugar
• 1/8 tsp salt
• 1 tbsp cornstarch
• 1 small head broccoli, cut into bite siz florets
• 2 1/2 tbsp peanut oil, divided
• 1 tbsp minced ginger
• 4 cloves minced garlic
• Optional: mushrooms, red bell peppers, onions; chopped peanuts or cashews, sesame seeds
• To prepare the tofu: Drain water. Cut into 1/2" cubes. Place in a sealable container. Add marinade for at least 1/2 hour prior to cooking.
• To make the sauce: In a medium bowl, combine ¼ cup (80 ml) of water with the oyster sauce, wine, dark soy sauce, sugar, 1/8 teaspoon salt, and cornstarch. Stir until the cornstarch is dissolved.
• Add the remaining 1/2 tablespoon oil, the ginger, and the garlic to the other side of the pan. Stir a few times to release their fragrance, then stir everything together.
• Transfer the contents of the pan to a large serving plate and serve hot with rice. Sprinkle with sesame seeds and chopped peanuts or cashews.