Spicy Tofu and Broccoli

Sometimes I like to just throw together some Chinese ingredients for a simple dinner. This recipe combines hot and salty elements that give the tofu a bit of a kick. Fermented black beans and garlic are wonderfully complementary and the other sauces round out the flavors. Granted, any similarity between this dish and authentic Chinese food is purely coincidental, but it is tasty and warming nonetheless.


  • ½ package extra firm tofu
  • Soy sauce
  • 1 medium onion
  • 2 Tbsp. oil
  • 1 Tbsp. minced garlic
  • 1 Tbsp. fermented black beans
  • 1 Tbsp. Chinese chili sauce
  • 1 Tbsp. hot bean paste
  • 6 ounces broccoli
  • ¼ tsp. corn starch


Cut the tofu into 1-inch cubes, place in a bowl, and add just enough soy sauce to color it. Cut the onion into ½-inch dice. Measure out the rest of the ingredients.

Heat the oil in wok over medium-high heat. When hot add the garlic and fermented black beans. Stir fry for a minute then add the onions and continue to cook for another 2 minutes. Remove the tofu from the soy and add to the pan. Stir fry for 2 minutes. Stir in the chili sauce and hot bean paste then add the broccoli and the soy sauce remaining from the tofy. Cover and cook for a couple of minutes until the broccoli is just cooked. Tip the wok to pool the liquid and mix in the corn starch. Stir everything together and serve over steamed white rice.


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