Sa Cha Tofu With Broccoli And Cauliflower

By á-170456

Ingredients

• FOR THE DISH:
• 1 tablespoon Sa cha sauce
• 1 tablespoon soy sauce
• 1 teaspoon Chinese rice wine (or dry sherry)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons dried shrimp
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1/3 cup vegetable broth (or use water)
• 1 teaspoon minced garlic
• 1 package regular firm tofu - (14 oz) drained, and cut into 1/2" cubes
• 1 teaspoon cornstarch dissolved in
• 1 tablespoon water

Details

Servings 4

Preparation

Step 1

Stir the sha cha sauce, soy sauce, rice wine, sugar and salt together in a medium bowl until the sugar is dissolved.

For the Dish: If using the shrimp, pour enough warm water over them in a small bowl to cover completely. Soak until soft, about 20 minutes. Drain the shrimp and chop them coarse.

Heat a wok over high heat until hot. Add the broccoli, cauliflower, water and garlic. Cover the wok and cook until the vegetables are tender and crisp, 2 to 3 minutes. Add the sauce, tofu and chopped shrimp. Cook until the tofu is heated through, about 1 minute. Add cornstarch solution; cook, while stirring, until sauce thickens slightly about 30 seconds. Scoop onto a serving platter and serve immediately.

This recipe yields 4 servings.