Bean Curd With Broccoli

Total Time: 1 hr 6 mins Preparation Time: 1 hr 5 mins Cook Time: 1 min

Ingredients

• Servings: 2
• 1 1/2 teaspoons cornstarch
• 3/4 cup vegetable stock, divided
• 1 tablespoon dry sherry
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 scallion
• 4 tablespoons vegetable oil
• 2 slices gingerroot
• 2 garlic cloves, sliced
• 2 cups broccoli, florets and stems
• 1/2 teaspoon salt
• 1/2 lb medium firm tofu, cubed

Recipe

• 1 put cornstarch into a cup and slowly add 1/4 cup of the vegetable stock (make sure it is room temperature or cooler) and mix well.
• 2 add wine, soy sauce and sesame oil.
• 3 mix well.
• 4 cut scallion into 1 1/2-inch lengths.
• 5 heat vegetable oil in a wok over medium heat. when hot, put in ginger and garlic. stir fry for 10 seconds.
• 6 put in scallion and broccoli.
• 7 fry for 1 minute. add 1/2 cup vegetable stock and the salt. bring to a simmer.
• 8 cover and cook over a medium heat for a minute, until broccoli is tender-crisp.
• 9 remove broccoli with a slotted spoon.
• 10 turn heat to low and add tofu.
• 11 let it heat through.
• 12 add cornstarch mixture.stir very gently.
• 13 put broccoli back in wok.
• 14 serve as soon as the sauce is thick and everything is heated through.