Tofu with broccoli is a dish that combines fresh and healthy ingredients, very popular in Asian cuisine and adopted in several Latin American countries with their own variations. The origin of tofu dates back to ancient China, where it was created over 2,000 years ago as an accessible source of plant-based protein. In different regions of Latin America, this dish may be known simply as "stir-fried tofu with broccoli" or "tofu and vegetable stir-fry," and is valued for its mild flavor and the firm texture of the tofu combined with the crunchiness of the broccoli.
This dish is versatile and can be adapted to more or less spicy tastes or include other vegetables. Its popularity is growing among people looking for vegetarian or vegan options, since tofu is an excellent meat substitute in many recipes. The way of preparing it and the condiments used may vary, but a simple and nutritious base is always maintained that highlights the natural flavors of its ingredients.
How to Prepare Tofu with Broccoli
Place the cornstarch in a cup and slowly add 1/4 cup of the vegetable broth and mix well.
Add wine, soy sauce, and sesame oil.
Mix well.
Cut the scallion into 1 1/2-inch lengths.
Heat vegetable oil in a wok over medium heat.
When hot, add ginger and garlic.
Stir-fry for 10 seconds.
Add the scallion and broccoli.
Fry for 1 minute.
Add 1/2 cup of vegetable broth and the salt.
Bring to a simmer.
Cover and cook over medium heat for one minute, until the broccoli is tender but crisp.
Remove the broccoli with a slotted spoon.
Reduce the heat to low and add the tofu.
Let it heat through.
Add the cornstarch mixture.
Stir very gently.
Return the broccoli to the wok.
Serve as soon as the sauce thickens and everything is very hot.
