Broccoli and Bean Curd

Broccoliand Bean Curd with Ginger, Garlic, and Hot Peppers
Yield:4 servings
4tablespoons soy sauce
1tablespoon cider vinegar
1tablespoon sugar
2tablespoons cornstarch
4heads broccoli, cut into florets
12ounces firm tofu, sliced into 1-inch pieces
1cup vegetable oil (for frying)
1small onion, sliced
1red bell pepper, julienned
2cloves garlic, minced
1tablespoon minced ginger
1teaspoon crushed hot pepper
1-1/2cups chicken broth

In asmall bowl combine the soy sauce, vinegar, sugar, and cornstarch. Mixto dissolve the cornstarch and set aside. Par-cook the broccoliboiling water, then drain it and cool it under cold running water.

Heat theoil over medium-high heat in a large skillet. Carefully add the tofuand cook it on both sides until golden brown. Remove the tofu andtransfer to absorbent paper. Carefully pour most of the oil into aseparate pan (or other safe container), leaving just enough oil tostir fry in. Heat the pan and add the onion and bell pepper. Sautéthe vegetables until they begin to caramelize. Add the garlic,ginger, and hot peppers. Sauté for another minute or two.

Stir inthe chicken broth; bring it to a boil, than stir in thesoy-cornstarch mixture. Bring it to a simmer, then add the broccoliand bean curd. Stir and toss it to evenly coat it with sauce.Continue to heat the pan just until the broccoli is heatedthroughout.
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: