- 1 (14 ounce) block firm tofu, pressed
- 2 tablespoons neutral cooking oil
- 1 small head broccoli, cut into florets
- 2 green onions, chopped
- 1 tablespoon garlic, minced
- 11/2 tablespoons ginger, minced
- 11/2 tablespoons chili bean sauce
- 3 tablespoons ketchup
- 1/2 cup kombu dashi
- 1 tablespoon sake
- 1 teaspoon sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- Salt, to taste
- Black pepper, to taste
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.
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.
Mix together corn starch and water to make a slurry and set aside.
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.
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.
Taste and add salt/pepper if needed. Drizzle sesame oil and rice vinegar on top.