Here's the back story. Shana used to always order broccoli in garlic sauce any time we went to a Chinese restaurant. Then, one day she found out that the garlic sauce often has oyster sauce in it, making it not veg*n. Needless to say, Shana was devastated. So I decided to see if I could replicate a good version of it at home. There are a ton of recipes for it online and they are quite varied! Some of them I discarded almost immediately after looking at the recipes (e.g., some call for minced onion, but the stuff Shana ordered never had onion chunks in it and I was going for authentic "Americanized Chinese restaurant"). Finally I found one that looked about right and have since tweaked it into something we both really like.
Now, don't panic, but this recipe involves tofu. Maybe you've had bad experiences with tofu.
- Maybe you think tofu is tasteless. You're mostly right! Tofu takes on the flavors of whatever else you've got going on in the pan. If that's your issue, the sauce is flavorful enough that you don't need to worry about no flavor.
- Maybe you think tofu has an awful texture. Some people can't deal with the "scrambled egg-ness" of tofu. However, the key to this recipe is that you freeze the tofu. Freezing the tofu changes its texture dramatically. You'll honestly be surprised.