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  • Bean Curd With Broccoli

    0 votes
    Bean Curd With Broccoli
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 tsp Cornstarch
    • 3/4 c. Stock
    • 1 Tbsp. Dry sherry
    • 2 Tbsp. Soy sauce
    • 1 Tbsp. Sesame oil
    • 1 x Scallion
    • 4 Tbsp. Vegetable oil
    • 2 slc Ginger root
    • 2 x Garlic cloves, sliced
    • 2 c. Broccoli, florets & stems
    • 1/2 tsp Salt
    • 1/2 lb Medium tofu, cubed

    Directions

    1. Put cornstarch into a c. & slowly add in 1/4 c of stock & mix well. Add in wine, soy sauce & sesame oil. Mix again.
    2. Cut scallion into 1 1/2" lengths. Heat vegetable oil in a wok over medium heat. When warm, put in ginger & garlic. Stir & fry for 10 seconds. Put in scallion & broccoli. Fry for 1 minute. Add in 1/2 c stock & the salt.
    3. Bring to a simmer. Cover & cook over a medium heat for a minute, until broccoli is tender crisp. Remove broccoli with a slotted spoon. Turn heat to low & add in tofu. Let it heat through. Add in cornstarch mix.
    4. Stir very gently. Put broccoli back in wok. Serve as soon as the sauce is thick & everything is heated through.

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