Tofu with garlic & broccoli

4 Servings

Quantity Ingredient
2 tablespoons Vegetable oil; divided
10½ ounce Firm tofu; (1 package)
\N \N 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 \N Garlic; minced
12 cups Broccoli florets
¼ teaspoon Salt
4 \N Garlic; minced

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

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