Bean Curd with Broccoli

20 minutes Prep: 15 minutes Cook: 5 minutes

260 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1 1/2	teaspoons	cornstarch
3/4	cup	stock
1	tablespoon	sherry	dry
2	tablespoons	soy sauce
1	tablespoon	sesame oil
1	each	scallions, spring or green onions
4	tablespoons	vegetable oil
2	slices	ginger root	ginger root
2	each	garlic cloves	sliced
2	cups	broccoli florets	florets and stems
1/2	teaspoon	salt
1/2	pound	tofu	cubed

Directions

Put cornstarch into a cup and slowly add 1/4 c of stock and mix well.

Add wine, soy sauce and 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 and garlic. Stir and fry for 10 seconds.

Put in scallion and broccoli.

Fry for 1 minute. Add 1/2 c stock and the salt.

Bring to a simmer.

Cover and cook over a medium heat for a minute, till 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.

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Nutrition Facts

Serving Size 145g

Amount per Serving

Calories 260 75% of calories from fat

	% Daily Value*
Total Fat 22.0g	33%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 842mg	35%
Total Carbohydrate 9.0g	3%
Dietary Fiber 2.0g	7%
Sugars 1.0g
Protein 11.0g	22%

Vitamin A	3%		Vitamin C	4%
Calcium	40%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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