tofu and broccoli stir fry

Serves: 4

Ingredients:
1/2 cup vegetable stock
1/4 cup dry sherry
3 tablespoons reduced-sodium soy sauce
3 tablespoons cornstarch, divided
1 tablespoon brown sugar
¼ teaspoon crushed red pepper, or more to taste
500g  extra-firm water-packed tofu, drained
¼ teaspoon salt
2 tablespoons canola oil, divided
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
6 cups broccoli florets
3 tablespoons water

Method:
combine stock, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. set aside.
cut tofu into 2 cm 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.
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.