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      Title: Tofu with Garlic and Broccoli
 Categories: Tofu, Vegetarian
      Yield: 4 Servings

      2 tb Vegetable oil; divided
 10 1/2 oz Firm tofu; drained,o
           - cut into 1" cubes
      3 tb Low-sodium soy sauce
      1 ts Sugar
      1 ts Hoisin sauce
      4 sl Peeled ginger (1/4"-thick)
  1 1/4 c  Water; divided
      1 tb Corn starch
      4    Garlic; minced
     12 c  Broccoli florets
    1/4 ts Salt
      4    Garlic; minced

  Heat 1 tb 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 corn starch; stir well, and set aside.

  Add 1 ts 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 corn starch 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 ginger.

  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 ts 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.

  Recipe FROM: Lotus Garden Restaurant

  Posted by: valerie@nbnet.nb.ca on Feb 14, 1998

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