Bean Curd with Broccoli

• 1 1/2 teaspoons cornstarch
• 3/4 cup stock
• 1 tablespoon sherry dry
• 2 tablespoons soy sauce, tamari
• 1 tablespoon sesame oil
• 1 each scallions, spring or green onions
• 4 tablespoons vegetable oil
• 2 slices ginger root ginger root
• 2 each garlic cloves sliced
• 2 cups broccoli florets florets and stems
• 1/2 teaspoon salt
• 1/2 pound tofu cubed

1. Put cornstarch into a cup and slowly add 1/4 cup of stock and mix well.
2. Add wine, soy sauce and sesame oil.
3. Mix again.
4. Cut scallion into 1 1/2 inch lengths.
5. Heat vegetable oil in a wok over medium heat.
6. When hot, put in ginger and garlic.
7. Stir and fry for 10 seconds.
8. Put in scallion and broccoli.
9. Fry for 1 minute.
10. Add 1/2 cup stock and the salt.
11. Bring to a simmer.
12. Cover and cook over a medium heat for a minute, until broccoli is tender crisp.
13. Remove broccoli with a slotted spoon.
14. Turn heat to low and add tofu.
15. Let it heat through.
16. Add cornstarch mixture.
17. Stir very gently.
18. Put broccoli back in wok.
19. Serve as soon as the sauce is thick and everything is heated through.

cornstarch, stock, sherry dry, soy sauce, sesame oil, scallions, vegetable oil, ginger root ginger root, garlic, broccoli florets, salt

Taken from recipeland.com/recipe/v/bean-curd-broccoli-4453 (may not work)