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Curried Broccoli And Bean Curd

Fresh.n.Natural's picture
Ingredients
  Vegetable oil 3 Tablespoon
  Onions 2 Medium, sliced and rings separated
  Mushrooms 1⁄4 Pound, sliced
  Broccoli flowerets 3 Cup (48 tbs) (Small Flowerets)
  Curry powder 2 Teaspoon
  Chopped ginger root 1 Tablespoon (Fresh Ginger)
  Homemade vegetable broth 1 Cup (16 tbs)
  Soy sauce 1 Tablespoon
  Cornstarch 1 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Firm tofu 1 Pound, diced
  Cherry tomatoes 12 , halved
Directions

1. Heat the oil in a wok or heavy skillet and stir-fry the onions until tender but not browned. Add the mushrooms and broccoli and stir-fry for 3 minutes.
2. Sprinkle with the curry powder and ginger. Gradually stir in the broth and bring to a boil. Cover and cook for 2 to 3 minutes, or until the vegetables are crisp-tender.
3. Mix the soy sauce and cornstarch with the water. Add to the wok and cook, stirring, until the mixture thickens. Add the tofu and reheat. Add tomatoes and toss.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Dish: 
Curry
Ingredient: 
Vegetable
Interest: 
Everyday

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