vegan - Bean Curd with Broccoli

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* Exported from MasterCook *

 

Bean Curd with Broccoli

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 teaspoons cornstarch

3/4 cup vegetable stock

1 tablespoon dry sherry

2 tablespoons soy sauce

1 tablespoon sesame oil

1 scallion -- sliced

4 tablespoons vegetable oil

2 slices ginger root

2 cloves garlic -- sliced

2 cups broccoli -- florets & stems

1/2 teaspoon salt

1/2 pound 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.

 

 

 

 

Source:

" http://vegetarian.about.com/library/newsletters/blbeancurdbrocc.htm "

 

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Per Serving (excluding unknown items): 240 Calories; 18g Fat (67.0% calories

from fat); 4g Protein; 17g Carbohydrate; 3g Dietary Fiber; trace Cholesterol;

1103mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 3 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0