Broccoli and Bean Curd
Broccoli
and Bean Curd with Ginger, Garlic, and Hot Peppers
Yield:
4 servings
4
tablespoons soy sauce
1
tablespoon cider vinegar
1
tablespoon sugar
2
tablespoons cornstarch
4
heads broccoli, cut into florets
12
ounces firm tofu, sliced into 1-inch pieces
1
cup vegetable oil (for frying)
1
small onion, sliced
1
red bell pepper, julienned
2
cloves garlic, minced
1
tablespoon minced ginger
1
teaspoon crushed hot pepper
1-1/2
cups chicken broth
In a
small bowl combine the soy sauce, vinegar, sugar, and cornstarch. Mix
to dissolve the cornstarch and set aside. Par-cook the broccoli
boiling water, then drain it and cool it under cold running water.
Heat the
oil over medium-high heat in a large skillet. Carefully add the tofu
and cook it on both sides until golden brown. Remove the tofu and
transfer to absorbent paper. Carefully pour most of the oil into a
separate pan (or other safe container), leaving just enough oil to
stir fry in. Heat the pan and add the onion and bell pepper. Sauté
the vegetables until they begin to caramelize. Add the garlic,
ginger, and hot peppers. Sauté for another minute or two.
Stir in
the chicken broth; bring it to a boil, than stir in the
soy-cornstarch mixture. Bring it to a simmer, then add the broccoli
and bean curd. Stir and toss it to evenly coat it with sauce.
Continue to heat the pan just until the broccoli is heated
throughout.
Comments