Ingredients
- 1/4 cup (55 g) brown sugar
- 1/4 cup (60 ml) chicken or vegetable broth
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) rice vinegar
- 2 tbsp (30 ml) ketchup
- 1 tsp cornstarch (sauce) and 2 tbsp cornstarch (stir-fry)
- 1 tsp (5 ml) sambal oelek
- 1 lb (450 g) firm tofu, cubed and patted dry
- 1/4 cup (60 ml) canola oil
- 4 green onions, finely chopped
- 1 tsp finely chopped fresh ginger
- 2 garlic cloves, finely chopped
Method
4 stepsSauce
Step 1
In a bowl, combine 1/4 cup brown sugar, 1/4 cup broth, 2 tbsp soy sauce, 2 tbsp rice vinigar, 2 tbsp ketchup, 1 tsp cornstarch and the sambal oelek. Set aside.
Stir-Fry
Step 1
In a large bowl, dredge the tofu in the cornstarch. Shake to remove any excess and set aside on a plate.Step 2
In a wok over high heat, heat the oil. Fry half of the tofu at a time until lightly browned. Season with salt and pepper. Using a slotted spoon, remove the tofu from the wok and drain on paper towels.Step 3
In the same wok, fry the onions, ginger and garlic for 1 to 2 minutes. Add oil, if needed. Add the sauce and bring to a boil. Add the tofu and cook, stirring to warm through, and coat thoroughly with the sauce. Serve with rice and broccoli.