Bean Curd with Broccoli

Title: Bean Curd with Broccoli
Categories: Vegetarian, Beans
Yield: 4 Servings

1 1/2 ts Cornstarch
3/4 c Stock
1 tb Dry sherry
2 tb Soy sauce
1 tb Sesame oil
1 Scallion
4 tb Vegetable oil
2 sl Ginger root
2 Garlic cloves, sliced
2 c Broccoli, florets & stems
1/2 ts Salt
1/2 lb Medium tofu, cubed

Put cornstarch into a cup & slowly add 1/4 c of stock & mix well. Add
wine, soy sauce & sesame oil. Mix again.

Cut scallion into 1 1/2″ 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 1/2 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”

From Gemini’s MASSIVE MealMaster collection at