Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil; divided
10 1/2 oz Firm tofu; (1 package)
Drained and cut into 1-inch
-cubes
3 tb Low-sodium soy sauce
1 ts Sugar
1 ts Hoisin sauce
4 sl Peeled gingerroot;
-(1/4-inch-thick)
1 1/4 c Water; divided
1 tb Cornstarch
4 Garlic; minced
12 c Broccoli florets
1/4 ts Salt
4 Garlic; minced

Heat 1 tablespoon 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 cornstarch; stir well, and set aside.

Add 1 teaspoon 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 cornstarch 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 gingerroot.

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 teaspoons oil in skillet over medium-high heat. Add
salt and 4 garlic cloves; saute 1 minute. Add broccoli, and saute 2
minutes. Yield: 4 servings (serving size: 2 cups broccoli and 1/2 cup
tofu mixture).

Serving Ideas : To serve, spoon tofu mixture over the broccoli.

NOTES : Lotus Garden Restaurant.

Nutr. Assoc. : 0 0 0 0 0 0 630 0 0 0 0 0 0

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