Tofu and Broccoli in Cream Sauce
Category:
Easy
Email
Print
Preparation time
Cooking time
Ingredients
For 4 Person(s)
Recipe
- 1/4 cup(s) soy sauce
- 1/4 cup(s) olive oil
- 1 teaspoon(s) grounded pimento
- 1 teaspoon(s) grounded ginger
- 3 clove(s) garlic, chopped
- 1 pound(s) Tofu
- 1/3 cup(s) Grace Vegetable Oil
- 1 can(s) Grace Coconut Milk
- 2 clove(s) garlic, minced
- 1 tablespoon(s) parsley
- 1 tablespoon(s) celery
- 1/4 teaspoon(s) salt
- 3 tablespoon(s) cornstarch
- 1/4 cup(s) water
- 1/2 pound(s) broccoli, blanched
Tofu and Broccoli in Cream Sauce Directions
- Blend together soy sauce, olive oil, grounded pimento, ginger and garlic to make a marinade.
- Cut tofu about 1 1/2 inches thick, then pour the marinade over tofu and leave for 2 hours or overnight in the refrigerator.
- Heat Grace Vegetable Oil and fry tofu on both sides.
To Make Cream Sauce: - Dissolve cornstarch in 1/4 cup water and add to the cream mixture and stir; allow to thicken.
- Add broccoli and tofu to the mixture, stir and leave to simmer for 1-2 minutes.
Recipe Term: Blanch - To immerse vegetable briefly in boiling water, then in icy cold water.
