Eli’s Broccoli (and Tofu)



My kids love broccoli and this recipe is why.

• Broccoli has twice the vitamin C, ounce for ounce, as oranges and is one of the best sources of vitamin B, folate, dietary fibre, iron and calcium. It is also loaded with antioxidants and protective phytochemicals which help prevent some types of cancer.

• I like this dish with the Tofu and green onions but my Shabbat dinner gang prefers it without. Just skip these steps if you just want the broccoli.

• Cooking with a wok is the best way to do this dish; the high heat, seals in flavor. Others have tried it without a wok and said that it turns out just fine.

• I’m told that organic broccoli is tastier.

Shao Xing cooking wine shouldn’t be substituted with another cooking wine because this gives the dish its distinctive aroma. It can be found in most Chinese grocery stores.



  • Broccoli – 2 large bunches or 3 medium bunches, cut into branches
  • Garlic – 1 head peeled and crushed.
  • Cooking oil – canola, sunflower or vegetable. 1/3 of a cup
  • Pepper – 1 teaspoon.
  • Shao Xing cooking wine – 1/3 of a cup,
  • Soy sauce – 1/3 of a cup- I prefer ‘Tamari’, which is a type (one of five) of Japanese soy sauce.
  • Oyster sauce-3 tablespoons. I prefer vegetarian oyster flavored sauce.
  • Sesame oil – one tablespoon
  • Sesame seeds, roasted- handful
  • Green onions- optional, one bunch chopped finely,
  • Tofu- optional, extra firm, one package. Cut the tofu into strips that look like French fries and are approximately one centimeter thick and 4-5 centimeters long
  • Large colander


  1. Broccoli- cut, clean, trim and wash the broccoli. Don’t cut too small. Try and keep natural branch-like look of broccoli. Boil water in a large pot. Place broccoli in BOILING WATER and cover for 2 min- 3 min. DO NOT OVERCOOK!!! You only want to blanche the broccoli and keep it firm, not limp. Immediately, drain in colander and place broccoli into large bowl with ice and cold water. Completely submerse the broccoli in the cold water and leave to cool for at least 15 minutes. (You can start the tofu now if you choose.) Once broccoli has cooled down completely, drain the water in a colander and dry off as much as possible. Don’t drain till completely cooled off.

  2. Tofu-. Heat up wok on high till just about to smoke. Add cooking oil, swirling it around continuously to coat all the surfaces. Heat up the oil to just before it smokes. Place tofu in oil and stir-fry gently so as not to break up tofu into little pieces. Brown the outside without burning. This usually takes about 10-15 minutes. Scoop out the tofu using a spoon with holes and set aside.

  3. Heat up wok till just about to smoke. Add cooking oil (or use oil that was just used for the tofu), swirling it around continuously to coat all the surfaces and again heat up the oil to just before it smokes. Add pepper and swirl around for 10 seconds. Add garlic and swirl around for 10 seconds. Add broccoli and stir-fry vigorously for 1 minute coating all surfaces of the broccoli. Add green onions now and stir-fry for another 20 seconds. Add soy sauce, Shao Xing cooking wine, and oyster sauce. If you are using the tofu, place it in now. Mix and stir vigorously for 2 minutes.

  4. Immediately drain the contents of the wok into a colander in the sink and shake off any excess liquid still on the broccoli. Make sure you remove as much liquid as possible. You only want the broccoli ‘coated’ and not sitting in a sauce.

  5. Transfer the broccoli into a serving dish. Drizzle sesame oil all over the broccoli. Sprinkle the sesame seeds liberally. Cover and store or serve immediately.


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Filed under Asian, Veggies

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