Sichuan jiachang doufu (‘homestyle tofu’) with xiangyou xilanhua (‘sesame oil broccoli’) and rice :)

Jiachang doufu recipe [over here](https://www.reddit.com/r/Cooking/comments/c9so00/recipes_how_to_fry_almost_any_tofu_dish_in_the/), it’s under Method #5. The recipe page has tons of info on different types of tofu and techniques – it’s a great read. I omit the pork and use veggie stock. Companion video [here](https://youtu.be/8vWIenK4p60?t=387).

The broccoli is from Fuchsia Dunlop’s Food of Sichuan.

2 1/2 cups broccoli florets

1-2 tbsp. sesame oil

5 tbsp stock (or a few pinches of MSG in water)

salt

Bring a pot of water to a boil. Add the broccoli and blanch briefly to “break its rawness” (duansheng), Take care not to overcook, or the florets will start to disintegrate; the stalk should still be a little crunchy. Tip into a colander and immediately rinse with cold water to arrest the cooking, then shake dry. Place the broccoli in a bowl, add about 1/4 tsp. salt, to taste, and mix well; do the same with 1tbsp sesame oil. Just before serving, add the stock, along with more salt and sesame oil, to taste.

Rice is fragrant jasmine 😉

Looks delicious!

When you have grown up with the saucey restaurant-style cuisine, the first time you have a dish like this is a revelation. Thank you for posting