Bean Curd with Pineapple
INGREDIENTS:
1 1/2 ts Cornstarch 4 tb Vegetable oil
3/4 c Stock 2 sl Ginger root
1 tb Dry sherry 2 ea Garlic cloves, sliced
2 tb Soy sauce 2 c Broccoli, florets & stems
1 tb Sesame oil 1/2 ts Salt
1 ea Scallion 1/2 lb Medium tofu, cubed
1 1/2 ts Cornstarch 4 tb Vegetable oil
3/4 c Stock 2 sl Ginger root
1 tb Dry sherry 2 ea Garlic cloves, sliced
2 tb Soy sauce 2 c Broccoli, florets & stems
1 tb Sesame oil 1/2 ts Salt
1 ea Scallion 1/2 lb Medium tofu, cubed
Put cornstarch into a cup & slowly add 1/4 c of stock & mix well. Add wine, soy sauce & sesame oil. Mix again.
Cut scallion into 1 1/2" lengths. Heat vegetable oil in a wok over medium heat. When hot, put in ginger & garlic. Stir & fry for 10 seconds. Put in scallion & broccoli. Fry for 1 minute. Add 1/2 c stock & the salt. Bring to a simmer. Cover & cook over a medium heat for a minute, till broccoli is tender crisp. Remove broccoli with a slotted spoon. Turn heat to low & add tofu. Let it heat through. Add cornstarch mixture. Stir very gently. Put broccoli back in wok. Serve as soon as the sauce is thick & everything is heated through.
Madhur Jaffrey "World of the East Vegetarian Cookbook"
Cut scallion into 1 1/2" lengths. Heat vegetable oil in a wok over medium heat. When hot, put in ginger & garlic. Stir & fry for 10 seconds. Put in scallion & broccoli. Fry for 1 minute. Add 1/2 c stock & the salt. Bring to a simmer. Cover & cook over a medium heat for a minute, till broccoli is tender crisp. Remove broccoli with a slotted spoon. Turn heat to low & add tofu. Let it heat through. Add cornstarch mixture. Stir very gently. Put broccoli back in wok. Serve as soon as the sauce is thick & everything is heated through.
Madhur Jaffrey "World of the East Vegetarian Cookbook"