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Tofu with Garlic and Broccoli

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Title: Tofu with Garlic and Broccoli
Yield: 4 Servings
Categories: Tofu, Vegetarian

Ingredients:

2 tb Vegetable oil; divided
10 1/2 oz Firm tofu; (1 package)
Drained and cut into 1-inch
-cubes
3 tb Low-sodium soy sauce
1 ts Sugar
1 ts Hoisin sauce
4 sl Peeled gingerroot;
-(1/4-inch-thick)
1 1/4 c Water; divided
1 tb Cornstarch
4 Garlic; minced
12 c Broccoli florets
1/4 ts Salt
4 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 1/4 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 1/2 cup tofu mixture).
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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
Posted to MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on Feb 14,
1998

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