I’ve recently discovered the beauty of soft tofu, and it works especially well in a saucy stir fry.

For the sauce, I used store-bought black bean and garlic. I love it! It’s super flavorful, lasts for months and months in your fridge, and it only takes a spoonful or two to turn your soup, stew and stir fry into restaurant good Chinese food … it’s all about the condiments.

Have your broccolini or broccoli crowns prepped before you start as things come together quickly. Heat some vegetable oil in a large pot or wok over medium high heat and sauté the broccoli for a couple of minutes, tossing frequently. Add 1/8 cup of water and a heaping tablespoon of the black bean sauce, turn down the heat to low and simmer. 

After a few minutes, mix in the soft or silken tofu by squeezing it between your fingers over the broccoli to break it up. Stir thoroughly, leave on the heat for another few minutes and then serve.