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Tofu and Broccoli

Prep Time:

15 min + 30 min marination time

Cook Time:

15 min


6 servings



About the Recipe

We modified this recipe to fit Leif's dietary restriction on animal flesh. It tastes just as good with beef or chicken, though.


⅓ cup oyster sauce

⅓ cup sherry

2 tsp toasted sesame oil

1 tsp soy sauce

1 tsp white sugar

1 tsp corn starch

1 lb firm tofu (or beef round or chicken breasts), cut into ⅛" slices

vegetable oil

1 thin slice of fresh ginger root

1 clove garlic, peeled

1 lb broccoli florets


Whisk together oyster sauce, sherry, sesame oil, soy sauce, sugar, and cornstarch in a bowl, until sugar has dissolved.

Place tofu slices in a shallow bowl, and pour oyster sauce mixture over it. Stir to coat, and marinate at least 30 minutes in the refrigerator. Marinate longer for a stronger flavor.

Heat two or three tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Smash the garlic clove, and add ginger and garlic to the hot oil. Let sizzle for about 1 minute to flavor the oil, then remove them from the oil and discard. Stir in broccoli; toss and stir until bright green and almost tender, 5-7 minutes. Remove broccoli from the wok and set aside.

Add a little more oil to the wok, then add tofu with marinade. Stir and toss until sauce thickens and turns shiny, about 5 minutes (if using beef or chicken, they'll no longer be pink). Return broccoli to the wok and stir until heated through, about 3 minutes.

Serve plain or over rice.

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