Jump to recipe
Cruciferous vegetables (including cabbage, Brussels sprouts, broccoli, kale, and others) are packed with fiber and vitamins such as folate, C, E, and K. They are also rich in phytonutrients believed to reduce the risk of cancer.
This week’s recipe for broccoli with tofu and pork is as delicious as it is healthy. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“A recipe has no soul. You as the cook must bring soul to the recipe.”
– Thomas Keller
Ingredients
- 8 ounces firm tofu
- 2 pounds broccoli
- 2 large cloves garlic, minced
- 2 teaspoons peeled, shredded fresh ginger (this is actually grated ginger, which is easily done with a microplane or box grater. Some suggest freezing the ginger before grating)
- 1 Tbsp corn oil
- 1 to 2 teaspoons hot chili-garlic paste (Best Reviews Guide recommends the Huy Fong or Lao Gan Ma brands)
- 4 ounces lean ground pork
- 2 teaspoons cornstarch
- ⅔ cup chicken broth or stock
- 2 to 3 Tbsp hoisin sauce (although hoisin means “seafood”, the sauce is made primarily with soybeans plus other ingredients like garlic, sugar, and various spices. The name may refer to the fact that it is a common accompaniment to seafood. Hoisin sauce is sweet and tangy, contributing an umami element)
- Rice or noodles
Instructions
- Drain the tofu and press between paper towels to remove moisture. Cut into ¼-inch cubes. Remove stems from broccoli (reserve for another use) and cut florets into small pieces. Heat the oil in a wok or large skillet over very high heat. Add garlic, ginger, and chili paste. Stir, and when mixture begins to color, reduce heat and add tofu. Stir for 2 minutes, until tofu begins to color. Add pork and cook until it loses pink color, stirring. Add broccoli and stir for 2 minutes. Mix cornstarch with a little broth. Combine with remaining broth and hoisin and stir into broccoli. Cover, reduce heat, and simmer 3 to 5 minutes, just until broccoli is crisp-tender. Serve over rice or plain very fine noodles. Serves 2.