Directions:
- Put cornstarch into a cup and slowly add 1/4 cup of the vegetable stock (make sure it is room temperature or cooler) and mix well.
- Add wine, soy sauce and sesame oil.
- Mix well.
- Cut scallion into 1 1/2-inch lengths.
- Heat vegetable oil in a wok over medium heat. When hot, put in ginger and garlic. Stir fry for 10 seconds.
- Put in scallion and broccoli.
- Fry for 1 minute. Add 1/2 cup vegetable stock and the salt. Bring to a simmer.
- Cover and cook over a medium heat for a minute, until broccoli is tender-crisp.
- Remove broccoli with a slotted spoon.
- Turn heat to low and add tofu.
- Let it heat through.
- Add cornstarch mixture.Stir very gently.
- Put broccoli back in wok.
- Serve as soon as the sauce is thick and everything is heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 335.92 Kcal (1406 kJ) | ||
| Calories from fat | 245 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.22g | 42% | |
|---|---|---|---|
| Sodium | 1158.72mg | 48% | |
| Potassium | 239.09mg | 5% | |
| Total Carbs | 10.71g | 4% | |
| Sugars | 3.58g | 14% | |
| Dietary Fiber | 3.66g | 15% | |
| Protein | 12.43g | 25% | |
| Vitamin C | 55.8mg | 93% | |
| Iron | 3.4mg | 19% | |
| Calcium | 185.5mg | 19% | |
| Amount Per 100 g | |||
| Calories | 137.43 Kcal (575 kJ) | ||
| Calories from fat | 100.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.14g | 42% | |
|---|---|---|---|
| Sodium | 474.04mg | 48% | |
| Potassium | 97.81mg | 5% | |
| Total Carbs | 4.38g | 4% | |
| Sugars | 1.46g | 14% | |
| Dietary Fiber | 1.5g | 15% | |
| Protein | 5.09g | 25% | |
| Vitamin C | 22.8mg | 93% | |
| Iron | 1.4mg | 19% | |
| Calcium | 75.9mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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