Bean Curd With Broccoli

READY IN: 1hr 6mins
Recipe by spatchcock

A wonderful vegetarian stir-fry dish, and healthy to boot!

Top Review by Georgiapea

This was very tasty. I did modify it a bit, according to what I had around. One half a yellow onion instead of scallions and the addition of a green pepper on the verge of shrivelling up. The sauce was nice though. I'll use that again!

Ingredients Nutrition

Directions

  1. Put cornstarch into a cup and slowly add 1/4 cup of the vegetable stock (make sure it is room temperature or cooler) and mix well.
  2. Add wine, soy sauce and sesame oil.
  3. Mix well.
  4. Cut scallion into 1 1/2-inch lengths.
  5. Heat vegetable oil in a wok over medium heat. When hot, put in ginger and garlic. Stir fry for 10 seconds.
  6. Put in scallion and broccoli.
  7. Fry for 1 minute. Add 1/2 cup vegetable stock and the salt. Bring to a simmer.
  8. Cover and cook over a medium heat for a minute, until broccoli is tender-crisp.
  9. Remove broccoli with a slotted spoon.
  10. Turn heat to low and add tofu.
  11. Let it heat through.
  12. Add cornstarch mixture.Stir very gently.
  13. Put broccoli back in wok.
  14. Serve as soon as the sauce is thick and everything is heated through.

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