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Curried Broccoli And Bean Curd

Fresh.n.Natural's picture
  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

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1158 Calories from Fat 595

% Daily Value*

Total Fat 68 g104.7%

Saturated Fat 9.3 g46.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1499.9 mg62.5%

Total Carbohydrates 94 g31.3%

Dietary Fiber 15.1 g60.3%

Sugars 26.5 g

Protein 59 g117%

Vitamin A 153.9% Vitamin C 444.8%

Calcium 114.3% Iron 69.1%

*Based on a 2000 Calorie diet

Curried Broccoli And Bean Curd Recipe