Bean Curd with Broccoli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tbsp Canola Oil 1 bunch Broccoli, fresh 4 cloves Garlic 3 tsp Ginger Root 2 medium (4-1/8" long) Scallions, raw 1 tbsp Soy Sauce 0.50 cup Vegetable Broth 0.50 fl. oz Sherry, dry 2 tsp Arrowroot Powder (by QMSANDYOHIO) .5 1tsp Sesame Oil 227 grams Tofu, firm
Mince the garlic and ginger. Cut the broccoli into florets. Slice the scallions. Cut the tofu into 2" cubes (medium-firm tofu works best here).
Sauté the garlic and ginger for a second in the oil and add the broccoli. Add the broth and cover the pan to let the broccoli steam for about 3-5 minutes. Add the tofu and let it get hot, stirring very gently.
Make a cooking sauce with the soy sauce, toasted sesame oil, sherry. Make a cornstarch slurry by dissolving the cornstarch in a couple of tablespoons of water.
Add the cooking sauce to the tofu and vegetables. Stir in the cornstarch slurry and stir until the mixture thickens slightly. Sprinkle in scallions and enjoy!
Sauté the garlic and ginger for a second in the oil and add the broccoli. Add the broth and cover the pan to let the broccoli steam for about 3-5 minutes. Add the tofu and let it get hot, stirring very gently.
Make a cooking sauce with the soy sauce, toasted sesame oil, sherry. Make a cornstarch slurry by dissolving the cornstarch in a couple of tablespoons of water.
Add the cooking sauce to the tofu and vegetables. Stir in the cornstarch slurry and stir until the mixture thickens slightly. Sprinkle in scallions and enjoy!
Nutritional Info Amount Per Serving
- Calories: 281.6
- Total Fat: 14.0 g
- Cholesterol: 0.0 mg
- Sodium: 786.1 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 10.8 g
- Protein: 19.6 g
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