Photo by Hell Yeah It’s Vegan.


  • 1 Tbsp peanut oil
  • 1 Tbsp tamari
  • 2 cups frozen tofu chunks, thawed
  • 2 heads broccoli
  • 2 Tbsp water
  • 1 Tbsp cornstarch
  • ⅓ c rice wine
  • 3 Tbsp tamari
  • 2 Tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 3 Tbsp peanut oil
  • 2″ fresh ginger, peeled and minced
  • 4 large garlic cloves, minced


  1. In a skillet over high heat, fry tofu in peanut oil, seasoning with tamari, until browned. Set aside.
  2. Steam broccoli until it’s bright green and tender. Set aside.
  3. In a small bowl, stir together water and cornstarch. Set aside.
  4. In another small bowl, stir together cooking wine, tamari, sugar and sesame oil. Set aside.
  5. Heat peanut oil in a large wok or skillet over high heat.
  6. Add ginger and garlic and saute for 30 seconds.
  7. Add broccoli and tofu; toss until coated with oil.
  8. Pour wine mixture down side of pan and toss again.
  9. Reduce heat to medium, cover, and cook for another 30 seconds.
  10. Stir the cornstarch mixture again until smooth and add to wok, stirring to combine.
  11. Cook, uncovered, another 1-2 minutes until sauce thickens.
  12. Serve immediately, over rice or alone.

Recipe by Hell Yeah It’s Vegan.