Limited sugar/honey is sufficient for this to work well. The trick is to cook each ingredient just the right amount, by cooking separately. For example keep the carrots and broccoli crunchy.

Ingredients

Sauce

• 1/4 cup vegetable stock
• 2 Tbsp light soy sauce
• 2 Tbsp Shaoxing wine (or vegetable stock)
• 1 Tbsp rice vinegar
• 4 Tbsp tomato paste (ketchup works in emergency)
• 1 Tbsp honey (or sugar/maple syrup)

Cook

• 1/2 head small broccoli , cut into bite size florets
• 2 Tbsp vegetable oil
• 500 gr firm tofu
• 1/2 small onion , sliced
• 3 cloves garlic , minced
• 1 tsp ginger , minced
• Cornstarch

Tofu marinade

• soy sauce
• honey

Instructions

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 brocooli in the serving bowl. Serve with steamed rice or noodles on the side.

Tag Chinese,vegetarian