Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Chef Kan Yan Lai
Recipe by Cooking Light March 1995

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Recipe Summary

Yield:
4 servings (serving size: 2 cups broccoli and 1/2 cup tofu mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat until very hot. Add tofu, and cook 6 minutes or until browned. Remove from skillet; set aside.

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  • Combine soy sauce and next 3 ingredients; stir well, and set aside. Combine 1/4 cup water and cornstarch; stir well, and set aside.

  • Add 1 teaspoon oil to skillet, and place over medium-high heat until hot. Add 4 garlic cloves, and sauté 30 seconds. Add soy sauce mixture and remaining 1 cup water; cook 2 minutes. Add cornstarch mixture; bring to a boil, and cook 1 minute, stirring constantly. Return tofu to skillet, and cook for 1 minute or until thoroughly heated, stirring gently. Discard gingerroot. Spoon tofu mixture into a bowl; set aside, and keep warm. Wipe skillet dry with a paper towel.

  • Steam broccoli, covered, for 3 minutes or until crisp-tender. Remove from heat; set aside.

  • Heat remaining 2 teaspoons oil in skillet over medium-high heat. Add salt and 4 garlic cloves; sauté 1 minute. Add broccoli, and sauté 2 minutes. To serve, spoon tofu mixture over the broccoli.

Source

Lotus Garden, San Francisco, California

Nutrition Facts

218 calories; calories from fat 47%; fat 11.3g; saturated fat 1.9g; mono fat 2.9g; poly fat 5.8g; protein 14.9g; carbohydrates 21.1g; fiber 9.3g; cholesterol 0mg; iron 6.6mg; sodium 673mg; calcium 219mg.
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