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1
Heat the broiler and place a rack as close as possible to the flame.
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2
Put the tofu pieces on a plate and rub with all over with the teriyaki sauce.
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3
Add the vegetable oil, one of the pieces of ginger, half the scallions and the garlic cloves to a small saucepan.
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4
Heat to a lively simmer, then turn off the heat and allow the oil to steep for 15 minutes.
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5
Bring a large pot of salted water to boil.
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6
Add 2 tablespoons salt, then add the broccoli, blanch for 2 minutes, then drain well and shock under cold running water to stop the cooking.
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7
Chop into 1-inch lengths and set aside.
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8
Heat the chicken stock in a small saucepan over medium heatadd the remaining piece of ginger, the soy sauce and half the sesame oil, and simmer on very low heat.
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9
Place the tofu pieces in an ovenproof skillet or on a baking sheet and broil, turning once, until beginning to caramelize all over, about 4 minutes per side.
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10
While the tofu is broiling, pick the piece of ginger out of the scallion oil and discard.
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11
Heat 1/2 of the scallion oil in a large saucepan over high heat.
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12
Add the chopped broccoli, the red pepper, the onion and the remaining sesame oil and saute until warmed through.
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13
To serve, place a mound of the broccoli in the center of a bowl.
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14
Place a piece of broiled tofu over the greens.
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15
Ladle some chicken stock around the greens, then add a few spoonfuls of the scallion oil.
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16
Repeat with a second bowl, top both bowls with the remaining scallions, and serve.
