INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 160
Calories From Fat: 99
Total Fat: 11.4g
Cholesterol: <1mg
Sodium: 576.2mg
Potassium: 146.3mg
Carbohydrates: 8g
Fiber: <1g
Sugar: 2g
Protein: 8.4g