Limited sugar is sufficient for this to work well. The trick is to quick each ingredient just the right amount, by cooking separately.
- 1/4 cup vegetable stock
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine (or vegetable stock)
- 1 tablespoon rice vinegar
- 4 tablespoons tomato paste
- 1 tablespoon maple syrup (or sugar) (*Footnote 1)
- 1/2 head small broccoli , cut into bite size florets
- 2 tablespoons vegetable oil
- 500 gr firm tofu
- 1/2 small onion , sliced
- 3 cloves garlic , minced
- 1 teaspoon ginger , minced
Dry the tofu between paper towels. Cut in small pieces and marinate in the tofu mix in a bag. Just before use, drain liquid and coat in cornstarch.
Mix all the ingredients for the sweet and sour sauce in a bowl and set aside.
Boil a bit of water in a pan and cook the brocolli until it reaches the desired texture (1 min). Set aside in the final serving bowl and dry and reuse the pan.
Heat 1 Tbsp oil over medium heat. Spread the tofu and cook without disturbing until it runs golden (about 5 min). Flip and repeat on the other side. Set aside in plate.
Heat 1 Tbsp oill over medium heat and stir fry onion until golden (2 min).
Add garlic and ginger and stir a bit until fragnant.
Add the sweet and sour sauce and cooked tofu. Stir gently to mix well with the sauce.
Cook until the sauce thickens (2-3 min).
Pour the tofu and all the sauce on top of the brocoolin in the serving bowl. Serve with steamed rice or noodles on the side.
Although most recipes use quite a lot of sugar in this type of dish, I personally think 1 tablespoon of maple syrup creates a great sweet-sour profile with the tomato paste. Adjust the sweetness by adding another 1 to 3 tablespoons of syrup to suit your taste.