Broccoli Tofu Stir Fry

[Guest guest]

Broccoli-Tofu Stir-Fry

Kristin Phillips

 

Recipe By: Moosewood Restaurant Cooks at Home

Serving Size: 4 Preparation Time :0:35

 

Sauce:

3 tablespoons hoisin sauce

2/3 cup water

3 tablespoons rice vinegar

3 tablespoons soy sauce

1 tablespoon cornstarch

 

Stir-fry:

2 tablespoons vegetable oil

2 garlic cloves -- pressed

1 small fresh chile -- seeded and minced

18 ounces tofu -- cut into 1 " cubes

5 cups broccoli florets

1/3 cup dry sherry

1 bunch scallions -- cut into 1 " pieces

1 red bell pepper, cut into strips -- optional

 

Combine the sauce ingredients in a small bowl.

 

Before beginning to stir-fry, prepare the vegetables and have all the

ingredients at hand.

In a wok or large skillet, heat 1 tablespoon of the oil on medium-high heat.

Add the garlic and chile and stir-fry for just 30 seconds before adding the

tofu.

Continue to stir-fry for 3 or 4 minutes, until the tofu is lightly browned.

 

Remove the tofu and set aside.

Add the other tablespoon of oil to the wok, heat for a few seconds, and them add

the broccoli.

Stir-fry for a minute and pour in the sherry.

 

Stir-fry for 3 minutes.

 

If the broccoli begins to scorch, add a tablespoon of water.

Add the scallions and optional bell pepper, continue to stir-fry for a minute,

and them the tofu and the sauce.

 

Stir carefully and bring to a simmer.

 

Simmer for 3 or 4 minutes, until the sauce thickens.

Serve immediately.

 

Per serving: 290 Calories; 15g Fat (47% calories from fat); 18g Protein; 22g

Carbohydrate; 2mg Cholesterol; 819mg Sodium

 

Serve over rice or pasta

 

Credit http://www.ivu.org/recipes/chinese/broccoli-tofu.html 

 

I have tried this recipe. The hoisin sauce is an acquired taste.  I liked this

recipe.

 

I am sending this on to show some of the recipes I have tried and fix at home on

a regular basis.  I hope it is enjoyed.  I have included my sources of where I

got this recipe, as it is not my recipe, just one I cook on occasion for my

family.