funyum tofu with broccoli and red pepper

How To Make funyum tofu with broccoli and red pepper

• 1

  * Note: I like to keep my tofu frozen. When ready to use, dethaw and drain very well. Freezing the tofu gives it a bit more of a bite. Other wise, just drain well if fresh. Both ways works.
• 2

  Drain Tofu very well. Pat dry with toweling. Cut into bite size squares.
• 3

  FOR THE MARINATE/SAUCE: Combine the 1/4 cup water, 1/4 cup of soy sauce, 2 Tablespoons of rice wine vinegar or rice wine, 1 teaspoon sesame oil and 1/4 Cup of honey. Mix well and add your chunked tofu and marinate for 30-45 minutes.
• 4

  While tofu is marinating, chop vegetables.
• 5

  After the tofu has marinated, drain very well over a bowl. You need to keep the marinade to add later so do not discard it!
• 6

  Add the vegetable oil to a wok of large frying pan. Get the oil hot. Add your vegetable and stir fry till the veges are almost done. Remove from pan. Add 2 Tablespoons of Shaoxing wine to hot wok. Add back in the veges. Add the 2 Cups chicken stock and get it to a simmer.
• 7

  To the reserved marinade, add your 2 Tablespoons of cornstarch and mix. Add to the wok to thicken sauce. Add the tofu back in. Add the remaining 1 teaspoon of sesame oil.
• 8

  Serve over rice. You can add any vegetables you like. Top with sesame seeds if you want.
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  9

  *** A note about Shaoxing wine. ( Shao Hsing rice cooking wine) I highly recommend getting a bottle! It is available online. It changed my stir fry game! This is the brand I use. You will not regret trying it.
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