Ingredients
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1 tablespoon barbecue sauce (sa cha)
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1 tablespoon soy sauce
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1 teaspoon chinese rice wine or 1 teaspoon dry sherry
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1 teaspoon sugar
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1/2 teaspoon salt
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1 teaspoon minced garlic
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1/3 cup water
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1 (14 ounce) package firm tofu or 1 (14 ounce) package regular tofu, drained and cut into 1/2-inch cubes
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1 cup broccoli floret
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1 cup cauliflower floret
Instructions
- In a bowl, combine the sa cha sauce with soy sauce, rice wine, sugar, and salt. Stir until sugar is dissolved.
- Heat a wok over high heat until hot. Add the broccoli, cauliflower, garlic, and water. Cover the wok and steam until vegetables are tender, about 2-3 minutes.
- Add the tofu and sauce. Cook for 1-2 minutes until the tofu is heated through.
- Serve with jasmine or plain white rice.