Bean curd with broccoli

Yield: 4 servings

Measure Ingredient
1½ teaspoon Cornstarch
¾ cup Stock
1 tablespoon Dry sherry
2 tablespoons Soy sauce
1 tablespoon Sesame oil
1 each Scallion
4 tablespoons Vegetable oil
2 slices Ginger root
2 eaches Garlic cloves, sliced
2 cups Broccoli, florets & stems
½ teaspoon Salt
½ pounds Medium tofu, cubed

Put cornstarch into a cup & slowly add ¼ c of stock & mix well.

Add wine, soy sauce & sesame oil. Mix again.

Cut scallion into 1½" 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 ½ 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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