| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Tofu, Vegetarian |
4 |
Servings |
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 |
INSTRUCTIONS
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).
~ - - - - - - - - - - - - - - - - -
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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