Broccoli with Silken Tofu Sauce
- 1 bunch Broccoli
- 1 block Silken tofu
- 1 tsp Grated ginger
- 2 tsp Chicken stock granules
- 1 tsp + an equal amount of water Katakuriko
- 1 Egg white
- 1 Salt and pepper
- 1/2 tsp Sesame oil
- Divide the broccoli into small florets.
- Blanch quickly in boiling water or heat in the microwave.
- Arrange on a dish.
- The trick is to not overcook the broccoli.
- Put the silken tofu in a frying pan and turn on the heat.
- Mash the tofu until it is almost liquid.
- When it starts to simmer, add the ginger and chicken stock granules.
- Cook over low heat for about 2 minutes so the flavors meld.
- Season with salt and pepper, add the katakuriko and stir to thicken.
- Add the egg white and stir vigorously.
- Finally, add the sesame oil and remove from the heat.
- Pour the sauce over the broccoli.
- All done.
- Silken tofu can vary in consistency.
- If the tofu you're using is rather firm, you can add a small amount of water at Step 2 and adjust the thickness to your liking.
broccoli, silken, ginger, chicken, egg, salt, sesame oil
Taken from cookpad.com/us/recipes/152106-broccoli-with-silken-tofu-sauce (may not work)