Tofu & Chinese Broccoli

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1 (14-ounce) container firm tofu

1 bunch Chinese broccoli or 1 1/2 bunches broccolini, about 14 ounces

2 tablespoons soy sauce

1 to 2 tablespoons black bean garlic sauce, such as Lee Kum Kee

1 tablespoon mirin

1 teaspoon cornstarch

1/4 cup all-purpose flour

1/2 cup vegetable oil

-- Salt to taste

2 teaspoons minced garlic

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