Thursday, July 2, 2020

Tofu and Broccoli in Chinese Brown Sauce

This Brown sauce is basically an all purpose stir fry sauce. You can make this and store it for 4 to 5 days in a seal jar in fridge.  The most famous brown sauce recipe is Chicken and broccoli but to make it vegetarian  I have used Tofu and instead of dark soy sauce , I have used light one hence the light brown color but you are not worried about salt content go ahead and use dark soy sauce. I made a meal out of this, with the side of rice and noodles and baked spring rolls.

If you are like me who loves spicy Chinese food, then increase the amount of red pepper flakes or sriracha or fresh Thai chilies. For sweetener, I have used maple syrup you can use agave, regular sugar syrup. To make it Gluten free, you can use GF dark soy sauce , you can mix light and dark both and to make it vegan, Tamari sauce is fine too and soy free alternative , you can use coconut aminos.


Ingredients :

1 Block of tofu Pressed and  dry
10-15 branches of broccoli
2 tbsp cornstarch for tofu
2 tbsp oil

For sauce : 

1/2 cup vegetable broth
3 tbsp soy sauce
2 tbsp vinegar
2 tbsp maple syrup
1/2 tsp sesame oil
1/4 tsp red pepper flakes
1/4 tsp paprika
1 tbsp corn starch
few rounds of fresh grated black pepper


1/2 tsp oil
4 tsp fresh minced garlic
2 tsp fresh minced ginger

Method:

Cut the tofu in small squares and put corn starch in it and mix it and keep it out.

Blanched the broccoli for 1 minute in hot water or if you like soft broccoli then for 2 minutes.

Mix all the ingredients for the sauce except oil and ginger and garlic.

Heat oil in a pan , cook tofu till its brown from all the side. Keep it aside.

In the same pan, add oil ,  add ginger and garlic and saute for a minute.

Whisk the sauce again and pour it in to the pan, bring it to a boil.

Add cooked tofu and broccoli and mix it nicely.

Simmer for few minutes until sauce thickened, stirring carefully.

when its thick, shut off the gas and serve immediately over the rice and Enjoy.

You can just make sauce and use it as dip or when it cool , store it in a jar. But I like to make it fresh every time.











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