Tofu & Broccoli Proceed-Fry

Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and overwhelmed purple pepper in a slight bowl. Achieve aside aside.

Carve tofu into 3/4-mosey cubes and pat dry, then sprinkle with salt. Achieve aside the closing 2 tablespoons cornstarch in a extensive bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a extensive nonstick skillet or wok over medium-excessive warmth. Add the tofu; cook dinner, undisturbed, till browned, about 3 minutes. Gently turn and cook dinner, stirring infrequently, till browned all over, 2 to three minutes more. Transfer to a plate.

Minimize warmth to medium. Add the closing 1 tablespoon oil, garlic and ginger; cook dinner till fragrant, about 30 seconds. Add broccoli and water; conceal and cook dinner, stirring as soon as or twice, till gentle-crisp, 2 to 4 minutes. Proceed the reserved broth combination and add to the pan. Cook dinner till the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.