Ingredients for Bean Curd With Broccoli
- 2 tablespoons cornstarch
- 1 1/2 cups vegetable stock
- 2 tablespoons dry sherry
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 scallions, sliced
- 2 tablespoons vegetable oil
- 1 tablespoon grated gingerroot
- 2 garlic cloves, minced
- 2 cups broccoli florets
- 1/2 teaspoon salt
- 1 (14 ounce) package medium firm tofu, drained and cubed
- 2 tablespoons white wine (optional, as alternative to dry sherry)
- extra sesame seeds (for garnish, if desired)
- extra chopped scallions (for garnish, if desired)
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How to Make Bean Curd With Broccoli
- In a small bowl, whisk together cornstarch and 1/4 cup vegetable stock until smooth. Set aside.
- In a separate small bowl, combine sherry or white wine, soy sauce, and sesame oil.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add ginger and garlic; stir-fry for 10 seconds until fragrant.
- Add sliced scallions and broccoli florets. Stir-fry for 1 minute.
- Pour in 1/2 cup vegetable stock and salt. Bring to a simmer.
- Cover and cook for 2-3 minutes, or until broccoli is tender-crisp.
- Remove broccoli from the wok with a slotted spoon and set aside.
- Reduce heat to low. Add cubed tofu to the wok and cook until heated through.
- Pour in the cornstarch mixture and stir gently until the sauce thickens slightly.
- Return the broccoli to the wok and gently toss to coat with the sauce.
- Serve immediately. Garnish with extra sesame seeds or chopped scallions if desired.
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
9g
Fat
26g
Carbs
4g
