1-1/2 teaspoon cornstarch
3/4 cup vegetable stock, divided
1 tablespoon dry sherry
2 tablespoon soy sauce
1 tablespoon sesame oil
1 scallion
4 tablespoon vegetable oil
2 slices ginger root
2 garlic cloves, sliced
2 cups broccoli, florets. and stems
1/2 teaspoon salt
1/2 lb. medium firm tofu, cubed
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.