Bean Curd with Broccoli

This is the tofu and broccoli you order from your favorite Chinese takeout spot, except now you’re making it yourself in about 20 minutes.

The technique matters here. Broccoli gets a quick wok fry then steams briefly until it’s bright green and snappy. It comes out while the tofu heats through in a glossy sauce of soy, sesame oil, dry sherry, and stock thickened with cornstarch.

Everything goes back in the wok for a final toss, and you’ve got a dish that looks and tastes like it came out of a restaurant kitchen.

Kitchen Tips

• Cook the broccoli until tender-crisp, not soft. Pull it out of the wok the moment it turns bright green and still has some snap. It’ll continue cooking from residual heat.
• Slice the ginger and garlic thin rather than mincing. They’ll infuse the oil with flavor without burning as quickly in the hot wok.
• Stir the cornstarch mixture right before adding it to the wok. It separates fast and you need it smooth for a silky sauce.
• Dry sherry is traditional here, but Shaoxing rice wine is an even more authentic swap if you can find it at an Asian grocery.

Variations

• Add sliced mushrooms, snap peas, or water chestnuts for more texture and variety.
• Toss in a teaspoon of chili flakes or sriracha if you want some heat.
• Use tamari instead of soy sauce to make this gluten-free friendly.