Hong Kong Style Tofu and Broccoli

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Hong Kong Style Tofu and Broccoli

 

1 1/2 tsp cornstarch

3/4 c vegetable stock or water

1 Tbs apple juice

2 Tbs wheat free tamari (or Bragg's Liquid Aminos)

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 apple juice, tamari, & sesame oil. Mix again.

 

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 " (adapted)