Tofu or Chicken and Broccoli

Ingredients

• 3 large crowns broccoli
• 1 package firm tofu OR small pack thin chicken breasts
• 4 cloves garlic, finely minced
• Ginger, finely minced (slightly less than garlic amount)
• Red pepper flakes (optional)
• Cooking oil
• Sauce: 1 bouillon cube (chicken or veggie)
• Sauce: Dark soy sauce (for color) and Light soy sauce
• Sauce: 1.5 tbsp sugar (white or brown)
• Sauce: Oyster sauce, white wine, sesame oil (all optional additions)
• Sauce: Water (enough to make total liquid 3/4 cup)
• Thickener: 2-3 tsp cornstarch mixed 1:1 with water

Instructions

1. Marinade the protein (tofu or chicken) briefly with a splash of soy sauce or wine.
2. Steam the broccoli: Place in an Instant Pot, bring to pressure (0 minutes setting), and immediately quick release. This yields barely undercooked steamed broccoli.
3. Prepare the sauce: Dissolve the bouillon cube and sugar in water, soy sauces, and optional aromatics until you have 3/4 cup of liquid.
4. Heat oil in a pan. Cook the protein most of the way through. Remove and set aside.
5. Add the minced garlic, ginger, and optional red pepper flakes to the pan. Cook until browned.
6. Pour in the sauce mixture and cook until warm. Stir in the cornstarch slurry. The sauce should thicken almost instantly.
7. Toss the broccoli and protein back into the pan to coat. Serve immediately, optionally topped with sesame or chili oil.