This is one of my favorite stirfrys…traditionally it is made sans chicken–with just the broccoli and bean curd–but my son likes meat so I added it to the recipe; I like it this way, too. This is easy and nutritious; it’s a recipe–or variations of it–that I make somewhat frequently and have posted it a couple times prior (click here and here for more photos and directions)…and when I’m feeling lazy I order it as take out (click here). It made it tonight for dinner and served it over brown rice. The difference in the recipe below is that I first poached boneless chicken thighs in broth, then used the broth in the recipe and to cook the rice. Anyhow, it’s simple to make and as delicious as it looks.
In a small bowl combine the soy sauce, vinegar, sugar, and cornstarch. Mix to dissolve the cornstarch and set aside. Par-cook the broccoli in boiling water, then drain it and cool it under cold running water.
Heat the oil over medium-high heat in a large skillet. Carefully add the tofu and cook it on both sides until golden brown. Remove the tofu and transfer to absorbent paper. Carefully pour most of the oil into a separate pan (or other safe container), leaving just enough oil to stir fry in. Heat the pan and add the onion and bell pepper. Sauté the vegetables until they begin to caramelize. Add the garlic, ginger, and hot peppers. Sauté for another minute or two.
Stir in the chicken broth; bring it to a boil, then stir in the soy-cornstarch mixture. Bring it to a simmer, then add the broccoli and bean curd. Stir and toss it to evenly coat it with sauce. Continue to heat the pan just until the broccoli is heated throughout.