Tofu with garlic & broccoli
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil; divided |
| 10½ | ounce | Firm tofu; (1 package) |
| Drained and cut into 1-inch cubes | ||
| 3 | tablespoons | Low-sodium soy sauce |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Hoisin sauce |
| 4 | slices | Peeled gingerroot; (1/4-inch-thick) |
| 1¼ | cup | Water; divided |
| 1 | tablespoon | Cornstarch |
| 4 | Garlic; minced | |
| 12 | cups | Broccoli florets |
| ¼ | teaspoon | Salt |
| 4 | Garlic; minced | |
Directions
Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat until very hot. Add tofu, and cook 6 minutes or until browned. Remove from skillet; set aside.
Combine soy sauce and next 3 ingredients; stir well, and set aside.
Combine ¼ cup water and cornstarch; stir well, and set aside.
Add 1 teaspoon oil to skillet, and place over medium-high heat until hot. Add 4 garlic cloves, and saute 30 seconds. Add soy sauce mixture and remaining 1 cup water; cook 2 minutes. Add cornstarch mixture; bring to a boil, and cook 1 minute, stirring constantly. Return tofu to skillet, and cook for 1 minute or until thoroughly heated, stirring gently. Discard gingerroot.
Spoon tofu mixture into a bowl; set aside, and keep warm. Wipe skillet dry with a paper towel. Steam broccoli, covered, for 3 minutes or until crisp-tender. Remove from heat; set aside.
Heat remaining 2 teaspoons oil in skillet over medium-high heat. Add salt and 4 garlic cloves; saute 1 minute. Add broccoli, and saute 2 minutes. Yield: 4 servings (serving size: 2 cups broccoli and ½ cup tofu mixture).
Serving Ideas : To serve, spoon tofu mixture over the broccoli.
NOTES : Lotus Garden Restaurant.
Nutr. Assoc. : 0 0 0 0 0 0 630 0 0 0 0 0 0