• 1 pack of AFC Medium Tofu (Choose from 3 different sizes: 14oz Organic, 19oz & 14oz) cut into 1/4-inch slices
  • 1 broccoli
  • 4 cloves garlic, minced
  • 3 thin slices of ginger
  • 10oz chopped spinach
  • 2 tablespoons vegetable oil
  • 2 teaspoons light soy sauce
  • 2 teaspoons dark soy sauce
  • 1 teaspoon oyster sauce
  • 1 cup chicken stock
  • 2 teaspoons corn starch mix with 1 tablespoon water
  • Pinch of salt
  • Pinch of sugar


  1. Cut the tofu into 1/4-inch cubes.
  2. Heat up a frying pan with vegetable oil and put in garlic, stir it until yellowing.
  3. Put in tofu and fry both sides until it turns a golden color.
  4. Add chicken stock until the liquid totally covers everything in the pot.
  5. Add the salt, dark soy sauce, light soy sauce, oyster sauce and sugar to the liquid and stir evenly.
  6. Turn the stove to high heat until the liquid is boiling, then turn it down to medium heat and cover the pan.
  7. It will take about 15 minutes to cook all the liquid.
  8. Now use a frying pan to stir fry the broccoli, you may use the leftover oil from frying the tofu earlier.
  9. Heat the oil up, then put in the broccoli, add a little bit of water to help cook the broccoli.
  10. Add a pinch of salt before you transfer the broccoli onto the plate.
  11. Take out the tofu, and put on top of the broccoli.
  12. Add the corn starch water to the liquid.
  13. Stir everything gently until the liquid is thickened.
  14. Then transfer liquified sauce and pour over tofu and broccoli.
  15. Ready to serve.

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