-
1
Rinse and dry the tofu.
-
2
Put tofu blocks between two layers of kitchen paper and press down to press out as much liquid as possible.
-
3
Repeat the procedure a couple of times with fresh kitchen paper.
-
4
Cut tofu in 2.5 cm (1 inch) cubes and set aside.
-
5
Bring a pot of water to a boil and blanch the broccoli florets for 2 minutes.
-
6
Drain in a colander and rinse with cold water.
-
7
Drain well.
-
8
To make the sauce, whisk together tomato paste, ketchup, soy sauce, rice vinegar, hoisin sauce, chili sauce, sesame oil and sugar.
-
9
Heat 2 tablespoons peanut oil in a wok or a large, deeper pan.
-
10
Add tofu and cook for about 5 minutes, stirring until golden brown all over.
-
11
Transfer to a plate.
-
12
Finely mince dried chilies, garlic and ginger.
-
13
Slice scallions into thin rings, keeping the white and green parts separated.
-
14
Heat remaining tablespoon of peanut oil.
-
15
Add chilies, garlic, ginger and white scallion parts to the wok and stir fry for 30 seconds.
-
16
Add the sauce and stir until thickened, about 1 minute.
-
17
Add tofu and stir to coat.
-
18
Dry broccoli very well using kitchen paper again.
-
19
This step is not entirely necessary but it is better to do it if you intend to add the broccoli to the wok as well.
-
20
Too much water would thin down the sauce.
-
21
Otherwise, you can serve the broccoli on the side.
-
22
Sprinkle the dish with the sesame seeds and scallion greens and serve with rice.
