This dish gets its attitude from the oyster sauce; if you'd like a weaker flavour, go for the Lee Kum Kee brand (found in most grocery stores).  For more sass, pick up a more expensive brand in Chinatown.

1 carton (14 ounces) tofu, regular or firm
2 tbsp soy sauce
1 broccoli crown, about 5 ounces
1 tbsp minced garlic
2 green onions, white parts minced, tops sliced
1 cup unsalted chicken stock
1 tbsp oyster sauce
1-2 tbsp oil
1 medium carrot, peeled and sliced
1/2 medium yellow onion, cut into 1-inch squares
1 tsp cornstarch dissolved in 1 tbsp water

Set a wok over the lowest heat. Drain the tofu and cut the block in half lengthwise, then split each rectangle diagonally. Sprinkle the tofu pieces with 1 tbsp of the soy sauce. Slice across the broccoli stem where it begins to branch, then continue slicing toward the top. Include as much of the sliced stem as you like. Combine the ginger, garlic and minced green onion (not the tops) in a small bowl. Measure the stock in a 1 cup or larger measuring cup and add the oyster sauce and remaining 1 tbsp soy sauce.

Turn the wok heat to high and add the oil. Add the minced ingredients and stir until fragrant.  Add the carrots and onions and stir-fry to coat with the oil. Stir the liquids, add to the wok, cover and steam until the vegetables are crisp-tender, about 4 minutes. Drain the tofu again and add it to the wok with the green onion tops.  Stir gently and cook until reheated. Push it into the sauce. Boil until sauce is glossy and lightly thickened. Transfer to shallow bowl and serve immediately. 

PAIRS WITH: Amnesiac IPA