Bean curd with broccoli
4 servings
Ingredients
| Quantity | 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 |
Directions
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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