Broccoli Stir Fry
3 tablespoons hoisin sauce
2/3 cup water
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 garlic cloves -- pressed
1 small fresh chile -- seeded and minced
18 ounces tofu -- cut into 1" cubes
5 cups broccoli florets
1/3 cup dry sherry
1 bunch scallions -- cut into 1" pieces
1 red bell pepper, cut into strips -- optional
Combine the sauce ingredients in a small bowl.
Before beginning to stir-fry, prepare the vegetables and have all the ingredients at hand.
In a wok or large skillet, heat 1 tablespoon of the oil on medium-high heat.
Add the garlic and chile and stir-fry for just 30 seconds before adding the tofu.
Continue to stir-fry for 3 or 4 minutes, until the tofu is lightly browned.
Remove the tofu and set aside.
Add the other tablespoon of oil to the wok, heat for a few seconds, and them add the broccoli.
Stir-fry for a minute and pour in the sherry.
Stir-fry for 3 minutes.
If the broccoli begins to scorch, add a tablespoon of water.
Add the scallions and optional bell pepper, continue to stir-fry for a minute, and them the tofu and the sauce.
Stir carefully and bring to a simmer.
Simmer for 3 or 4 minutes, until the sauce thickens.
Per serving: 290 Calories; 15g Fat (47% calories from fat); 18g Protein; 22g Carbohydrate; 2mg Cholesterol; 819mg Sodium
Serve over rice or pasta.