Curried Broccoli And Bean Curd
|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|
|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.