Cut tofu into small cubes around 2 cm. Also cut the broccoli into small bite size.
In a small bowl, add light soy sauce, sugar, cooking wine, chili oil and salt to make the stir-frying sauce.
In another bowl, add 2 teaspoons of corn starch and 2 teaspoons of chicken stock or water. The ratio should around 1:1.
Boil the broccoli in a wok around 2 minutes. Move out and drain.
Heat up the oil in wok to deep fry the tofu cubes until the skin becomes blown. Transfer the tofu cubes to a plates.
Leave around 1 teaspoon of cooking oil in wok, add chili pepper until the color turns darker use middle fire. Return fire tofu cubes and water cooked broccoli in with chopped ginger and garlic with high fire. After 30 seconds, add stir fry sauce in and mix evenly.
Pour water starch and sesame oil in the last step. Mix thoroughly and remove out quickly.
You can garnish some sesame seeds or chopped spring onions at the very end.