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Categories:
vegetable oil firm tofu soy sauce sugar hoisin sauce gingerroot water cornstarch garlic broccoli florets salt garlic
Viewed: 27 - Published at: 7 months agoIngredients
- 2 tablespoons vegetable oil, divided
- 1 (10.5-ounce) package firm tofu, drained and cut into 1-inch cubes
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon sugar
- 1 teaspoon hoisin sauce
- 4 (1/4-inch-thick) slices peeled gingerroot
- 1 1/4 cups water, divided
- 1 tablespoon cornstarch
- 4 garlic cloves, minced
- 12 cups broccoli florets
- 1/4 teaspoon salt
- 4 garlic cloves, minced
Method
- 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.
- 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 saute 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; saute 1 minute. Add broccoli, and saute 2 minutes. To serve, spoon tofu mixture over the broccoli.
