Hong Kong style Tofu and Broccoli

[Guest guest]

This coming Shabbat, my congregation is having a dinner in honor of a

member who has recently returned from three years as Rabbi of a

congregation in Hong Kong. I'll bring:

 

Hong Kong style Tofu and Broccoli

 

1 1/2 tsp cornstarch

3/4 c vegetable stock or water

1 Tbs Dry sherry or white wine

2 Tbs soy sauce

1 Tbs Sesame oil, cut in quarters lengthwise and then in 2 cm

diagonal pieces

1 Scallion

4 Tbs Vegetable oil

2 slices Ginger root, chopped fine

2 garlic cloves, sliced

2 c Broccoli, florets & stems

1/2 tsp Salt

1 cake (approx 300 gr) tofu, patted dry and cubed

 

Put cornstarch into a cup & slowly add 1/4 c of stock & mix well.

Add wine, soy sauce & sesame oil. Mix again. (When cooking food

that will be kept warm on Shabbat, I omit the cornstarch)

 

Cut scallion into 1 1/2 " lengths. Heat vegetable oil in a wok over

medium heat. When hot, put in ginger & garlic. Stir & fry for 10

seconds. Put in scallion & broccoli. Fry for 1 minute. Add 1/2 c

stock & the salt.

Bring to a simmer. Cover & cook over a medium heat for a minute,

till broccoli is tender crisp. Remove broccoli with a slotted

spoon. Turn heat to low & add tofu. Let it heat through. Add

cornstarch mixture. Stir very gently. Put broccoli back in wok.

Serve as soon as the sauce is thick & everything is heated through.

 

Based on Madhur Jaffrey " World of the East Vegetarian Cookbook "