Stir-Fried Tofu with Chinese Broccoli

Instructions

1. Prepare the tofu
   Place the tofu cubes on paper towels and gently press to remove excess moisture. In a shallow bowl, toss the tofu with 1 tablespoon cornstarch until lightly coated. This will help the tofu get crispy when fried.
2. Make the sauce
   In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, brown sugar, and white pepper. In another small bowl, mix the remaining 1 tablespoon cornstarch with the vegetable broth or water to create a slurry. Set both aside.
3. Fry the tofu
   Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the tofu cubes and fry for 3-4 minutes on each side until golden brown and crispy. Remove tofu and set aside on a paper towel-lined plate.
4. Stir-fry the aromatics
   In the same wok, add the remaining 1 tablespoon of oil. Add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant. Be careful not to burn the garlic.
5. Cook the Chinese broccoli
   Add the Chinese broccoli to the wok, starting with the stems first as they take longer to cook. Stir-fry for 2 minutes, then add the leafy parts and continue cooking for another 2-3 minutes until the vegetables are bright green and just tender but still crisp.
6. Combine and sauce
   Return the fried tofu to the wok. Pour in the sauce mixture and stir to coat all ingredients. Give the cornstarch slurry another quick stir and add it to the wok. Stir continuously until the sauce thickens and everything is well coated, about 1-2 minutes.
7. Finish and serve
   Remove from heat and transfer to a serving dish. Sprinkle with toasted sesame seeds. Serve immediately with steamed rice for a complete meal.