Stir Fried Tofu And Broccoli Recipe
Ingredients
3 tablespoons vegetable oil, approximately
1 bunch scallions, chopped
1 clove garlic, finely chopped
1 pound firm or pressed tofu, cut into 1/2-inch cubes
2 slices fresh gingerroot, finely chopped
2 cups tiny broccoli flowerets
1/4 pound mushrooms, sliced
1 cup homemade vegetable broth
2 tablespoons cornstarch
1/4 cup soy sauce
1/2 cup water
Directions
1. Heat the oil in a wok or skillet and stir-fry the scallions and garlic for 1 minute. Remove with a slotted spoon to paper toweling and keep warm.
2. Add the tofu to the wok and stir-fry until lightly browned. Remove and add to the scallions. Add more oil if necessary and stir-fry the ginger and broccoli for 3 minutes. Add the mushrooms and stir-fry for 2 minutes longer. Stir in the broth and bring to a boil.
3. Return the reserved scallions, garlic, and tofu to the wok. Combine the cornstarch, soy sauce, and water in a small bowl. Mix well. Stir the mixture into the wok and cook, stirring, until the mixture thickens and vegetables are coated.
2. Add the tofu to the wok and stir-fry until lightly browned. Remove and add to the scallions. Add more oil if necessary and stir-fry the ginger and broccoli for 3 minutes. Add the mushrooms and stir-fry for 2 minutes longer. Stir in the broth and bring to a boil.
3. Return the reserved scallions, garlic, and tofu to the wok. Combine the cornstarch, soy sauce, and water in a small bowl. Mix well. Stir the mixture into the wok and cook, stirring, until the mixture thickens and vegetables are coated.
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