Bean Curd With Broccoli

Name: Bean Curd With Broccoli
Prep time: 1 h 5 min
Cook time: 1 min
Total time: 1 h 6 min
Yield: 2-3 serving(s)
Ingredients: 1 1/2 teaspoons cornstarch; 3/4 cup vegetable stock, divided; 1 tablespoon dry sherry; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 scallion; 4 tablespoons vegetable oil; 2 slices gingerroot; 2 garlic cloves, sliced; 2 cups broccoli, florets and stems; 1/2 teaspoon salt; 1/2 lb medium firm tofu, cubed

(4)

Recipe by spatchcock

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

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READY IN: 1hr 6mins

SERVES: 2-3

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

teaspoons cornstarch
³⁄₄

cup vegetable stock, divided
1

tablespoon dry sherry
2

tablespoons soy sauce
1

tablespoon sesame oil
1

scallion
4

tablespoons vegetable oil
2

slices gingerroot
2

garlic cloves, sliced
2

cups broccoli, florets and stems
¹⁄₂

teaspoon salt
¹⁄₂

lb medium firm tofu, cubed

DIRECTIONS

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.
Add wine, soy sauce and sesame oil.
Mix well.
Cut scallion into 1 1/2-inch lengths.
Heat vegetable oil in a wok over medium heat. When hot, put in ginger and garlic. Stir fry for 10 seconds.
Put in scallion and broccoli.
Fry for 1 minute. Add 1/2 cup vegetable stock and the salt. Bring to a simmer.
Cover and cook over a medium heat for a minute, until broccoli is tender-crisp.
Remove broccoli with a slotted spoon.
Turn heat to low and 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 and everything is heated through.