Tofu – firm is best, but any will do
Ginger, fresh -- chopped or grated
Garlic, fresh -- chopped or grated (easy to peel with the back of a spoon)
Scallions, chopped, but not too small
Hot chili peppers – whole and chopped is ideal, ‘flakes’ will do
Sugar (or sweet rice flour)
Broccoli, fresh or frozen – chopped into bite sized pieces
For one block of tofu, add ginger and garlic to taste – I would say for a mild flavor use a 1” piece of ginger and 4 cloves of garlic. Use as much scallions as you like, a middle ground would be one small bunch. As for the tamari and rice vinegar, use more or less to taste, but about a ¼ cup each is good. The sesame oil is also done to taste, but a starting point is about 2 Tablespoons. Chili peppers are definitely to your preference, again, for mild, I would use one small or 1 teaspoon of flakes.
Press and drain the tofu, (I put the tofu on a plate, cover in plastic wrap, place a heavy book on top and let it sit, over night is great, 10 minutes at minimum -- then drain the liquid off).
Brown or white rice is also nice with this dish – when the rice is just about done, toss in a dash of sesame oil and a pinch of fresh ginger.
Sauté ginger, garlic, and scallions in tamari, rice vinegar, and sesame oil until garlic is fork tender. Then add hot chili peppers and remove from heat and pour off into serving dish. DO NOT CLEAN THE PAN.
Chop tofu into bite sized pieces and toss with enough sugar to just leave an even film over the tofu – about ¼ cup or so should do it. Sauté the tofu in the same pan until golden and crisp.
As that crisps steam the broccoli to serve on the side, (if fresh, use the whole stem, just peel the stem first so it’s not so ‘tough’).
When the tofu is crisp toss in the serving dish with the sauce and serve with broccoli and rice.