Tofu and Broccoli Stir Fry

Ingredients

• ½ C vegetable broth or reduced-sodium chicken broth Review
• ¼ C dry sherry (see Note) or rice wine Review
• 3 tablespoon soy sauce
• 3 tablespoon cornstarch, divided, divided
• teaspoon sugar
• 1/4 teaspoon red pepper flakes, plus more to taste
• 1 extra-firm tofu, drained
• 1/4 teaspoon salt
• 2 tablespoon canola oil, divided, divided
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 6 cup broccoli florets
• 3 tablespoon water
• 3 packages Ramen Noodles

Directions

1. Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
2. Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
3. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.