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[edit] Ingredients
1 |
lb. firm tofu, cut in 1 inch cubes |
2 |
tsp. oil |
1 |
c. water |
½ |
tsp. salt |
2 |
carrots, sliced |
2 |
c. broccoli florets |
2 |
tbsp. oil |
2 |
onions, thinly sliced |
1 |
c. sliced fresh mushrooms |
[edit] Preparation
Step 1 |
Cut and brown lightly tofu and oil. Bring water and salt to a boil. Drop into boiling salted water, boil 1 minute, drain, reserving liquid: carrots and broccoli. In wok, put oil, onion, and mushrooms. Increase heat, add carrots and broccoli, tofu cubes and stir. |
Step 2 |
To reserved stock add 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1/2 teaspoon ground black pepper. Pour over vegetables and tofu. Stir and cook until bubbly. Serve over hot rice or chow mein noodles. |
[edit] About Broccoli - Tofu Stir - Fry
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