recipeName: tofu and broccoli stir fry
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
steps: 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.
NER: vegetable stock sherry soy sauce cornstarch brown sugar ed red pepper extra water tofu salt canola oil garlic ginger broccoli florets water