Bean Curd with Broccoli
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 214.7
- Total Fat: 14.3 g
- Cholesterol: 0.0 mg
- Sodium: 382.9 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 4.1 g
- Protein: 10.7 g
View full nutritional breakdown of Bean Curd with Broccoli calories by ingredient
Introduction
Fast, Easy, and Delicious! Fast, Easy, and Delicious!Number of Servings: 5
Ingredients
-
I bunch of broccoli
4 cloves garlic
ginger root, the size of a hazelnut
3 tbsp oyster sauce
2 tsp toasted sesame oil
1 tbsp soy sauce
2 tbsp cornstarch
1/2 c. vegetable broth
1 tbsp dry sherry
Directions
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, and oyster sauce. 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!
Number of Servings: 5
Recipe submitted by SparkPeople user SOPHIALARA.
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, and oyster sauce. 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!
Number of Servings: 5
Recipe submitted by SparkPeople user SOPHIALARA.