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Bean Curd with Broccoli

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    Source: www.cookingrecipes4u.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA
    MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 1/2 ts Cornstarch

    2. 3/4 c Stock

    3. 1 tb Dry sherry

    4. 2 tb Soy sauce

    5. 1 tb Sesame oil

    6. 1 ea Scallion

    7. 4 tb Vegetable oil

    8. 2 sl Ginger root

    9. 2 ea Garlic cloves, sliced

    10. 2 c Broccoli, florets & stems

    11. 1/2 ts Salt

    12. 1/2 lb Medium tofu, cubed

    Instructions Jump to Ingredients ↑

    1. Put cornstarch into a cup & slowly add 1/4 c of stock & mix well. Add wine, soy sauce & sesame oil. Mix again. Cut scallion into 1 1/2" lengths. Heat vegetable oil in a wok over medium heat. When hot, put in ginger & garlic. Stir & fry for 10 seconds. Put in scallion & broccoli. Fry for 1 minute. Add 1/2 c stock & the salt. Bring to a simmer. Cover & cook over a medium heat for a minute, till broccoli is tender crisp. Remove broccoli with a slotted spoon. Turn heat to low & add tofu. Let it heat through. Add cornstarch mixture. Stir very gently. Put broccoli back in wok. Serve as soon as the sauce is thick & everything is heated through. Madhur Jaffrey "World of the East Vegetarian Cookbook"

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