Bean Curd with Broccoli
Yield
4 servingsPrep
15 minCook
5 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
cornstarch
|
|
| ¾ | cup |
stock
|
|
| 1 | tablespoon |
sherry
dry |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 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 |
|
| ½ | teaspoon |
salt
|
|
| ½ | pound |
tofu
cubed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
cornstarch
|
|
| 177 | ml |
stock
|
|
| 15 | ml |
sherry
dry |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sesame oil
|
|
| 1 | each |
scallions, spring or green onions
|
|
| 6E+1 | ml |
vegetable oil
|
|
| 2 | slices |
ginger root
ginger root |
|
| 2 | each |
garlic cloves
sliced |
|
| 473 | ml |
broccoli florets
florets and stems |
|
| 2.5 | ml |
salt
|
|
| 226.8 | g |
tofu
cubed |
|
Directions
Put cornstarch into a cup and slowly add ¼ cup of stock and mix well.
Add wine, soy sauce and sesame oil.
Mix again.
Cut scallion into 1½ inch 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 ½ cup 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.
