Better-Than-Delivery Tofu & Broccoli

Better Than Delivery Tofu & Broccoli In most houses, each family member has their own standard, go-to Chinese take-out order. Take my family as an example– my mother is a garlic shrimp person, my father a dependable chicken and cashew man, and I have always been a beef and broccoli girl.

That is, until I stopped eating meat. The first time I looked at a takeout menu after dropping meat from my diet, it was like my whole world had been turned upside down! (my whole takeout world, anyway). And sure, there are plenty of veggie and fish options further down the menu, but they never quite satisfied me the way beef and broccoli did.

Which is exactly why, after a fair bit of experimentation, I came up with my Better Than Delivery Tofu & Broccoli! Better Than Delivery Tofu & Broccoli - Diary of a Formerly Fat GirlIt has all of the flavor of beef and broccoli, but is super healthy, vegetarian and vegan friendly, and doesn’t require leaving a tip. It’s also from fridge to table in about 20 minutes, and that includes my incredibly slow garlic chopping, so you might do it even faster. And if you’re a mom, this is one of those rare meals that will actually trick kids into eating their vegetables (enthusiastically, I might add). Better Than Delivery Tofu & Broccoli - Diary of a Formerly Fat GirlA few notes about cooking: yes, I know, it’s a lot of garlic. It’s not a typo, it’s and it’s totally worth the extra dicing. I usually serve this on long grain brown rice or just plain old white rice , but if you’re feeling kinky it’s great on quinoa too. I like to cook all of my stir frys (and my Better Than Delivery Pad Thai) in a wok– they distribute heat very evenly and have plenty of room to toss your veggies around. I highly recommend adding one to your kitchen (if you’re hesitant to spend the money on a specialty item like a wok, try looking in a second-hand store– I got mine for $4.99, and it was still in the box!). And if you’re new to cooking in a wok, keep in mind that everything is cooked fairly quickly on a pretty high temperature, which means it pays off to having everything sliced, diced, mixed, and chopped before you turn the stove on. Better Than Delivery Tofu & Broccoli - Diary of a Formerly Fat Girl

Better Than Delivery Tofu & Broccoli
Serves 4
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For the Tofu
  1. 1 package extra firm tofu, cut into half inch cubes
  2. 1 tablespoon hoisin sauce
  3. 2 tablespoons soy sauce
  4. 1 teaspoon Sriracha
  5. 2 teaspoons cornstarch
  6. 1 glove garlic, minced
  7. ½ teaspoon ginger powder
For the Sauce
  1. 2 tablespoons water
  2. 2 tsp powdered vegetable stock
  3. ¼ cup oyster sauce
  4. 1 tablespoon brown sugar
  5. 1 tablespoon white vinegar
  6. 1 teaspoon sesame oil
  7. 2 teaspoons cornstarch
  8. ½ teaspoon pepper
  9. 6 garlic cloves, minced
  10. 1 tablespoon ginger, minced
  11. 1/2 teaspoon cayenne pepper
  12. 1 teaspoon peanut oil (or sesame oil if you don’t have it)
  13. 3-4 stalks of broccoli, chopped into small florets
  14. 1/4 cup water
  15. 1 scallion, diced
  16. 1 Tbsp sesame seeds (optional)
  1. In a large bowl, whisk together all ingredients for the marinade except for the tofu.
  2. Add tofu to marinade, toss thoroughly to coat and set aside.
  3. In a large bowl, combine 2 Tbsp water, 2 tsp powdered vegetable stock, 1/4 cup oyster sauce, 1 Tbsp brown sugar, 1 Tbsp white vinegar, 1 tsp sesame oil, 2 tsp cornstarch, and 1/2 tsp pepper.
  4. In a separate, smaller bowl, mix together chopped garlic cloves, minced ginger, cayenne pepper, and peanut oil. Set aside.
  5. Heat one teaspoon of peanut oil on medium-high heat (about a 7) in your wok or saucepan-- wait at least a minute, wok should be very hot.
  6. Pour tofu (and excess marinade) into wok. Cook, turning frequently, for 1-2 minutes.
  7. Remove from wok. Put on a plate and set aside.
  8. Add half a teaspoon of peanut oil to wok (you don't need to clean it, some leftover tofu marinade isn't a problem).
  9. Add broccoli. Cook, turning constantly, for 1 minute to 90 seconds before adding 1/4 cup of water to wok. Cover with a tight lid, and let cook for another 2-3 minutes-- broccoli should be steamed and bright green.
  10. Remove lid, and add garlic-ginger mixture to wok. Stirring frequently, cook for another 30 seconds before adding tofu and sauce. Constantly tossing, cook for another 2 minutes.
  11. Remove from heat and add scallions and sesame seeds. Serve immediately on top of rice.
Diary of a Formerly Fat Girl