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Add a photoServings: 4
Ingredients
- 1 lrg Bunch broccoli
- 1/4 c. Water
- 2 tsp Cornstarch
- 3 Tbsp. Ketchup
- 1 Tbsp. Dark soy sauce
- 1 Tbsp. Sugar
- 2 tsp Dry sherry
- 1 tsp Rice vinegar or possibly distilled white vinegar Vegetable broth
- 1/3 c. Sliced scallions
- 3 x Dry chili peppers, crumbled
- 2 tsp Chopped fresh ginger
- 3 x Cloves garlic, chopped
- 2 c. Diced tofu
Directions
- Here is a good recipe I found in a cookbook which I said I didn't like and gave away and then decided I did like it. Luckily, it is still in print.
- Seperate the broccoli florets from the main stalk. Pell the stalk to remove the tough outer skin. Slice the stalk into 1/4 inch pcs. Rinse and drain the flortets and sliced stalk; set aside.
- In a small bowl, stir together the water and cornstarch till smooth. Stir in the ketchup, soy sauce, sugar, sherry and vinegar; set aside.
- In a wok or possibly large skillet, heat some broth over high heat. Add in the scallion, chili peppers, ginger, and garlic; cook stirring, 30 seconds. Add in the borccoli and cook, stirring, till the broccoli is tender-crisp.
- Stir in the tofu and sauce, and cook, stirring , till the sauce has thickened and the tofu is heated through.
- Serves 4.
- (The original recipe comes from the Wholesome Harvest and the nutritional counts on it before replacing the o*l with broth were 257 cal and 14.9g of fat)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 4 servings | |
| Calories 155 | |
| Calories from Fat 33 | 21% |
| Total Fat 3.71g | 5% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 429mg | 18% |
| Potassium 691mg | 20% |
| Total Carbs 20.41g | 5% |
| Dietary Fiber 3.2g | 11% |
| Sugars 10.58g | 7% |
| Protein 11.98g | 19% |
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