Instructions: Here is a good recipe I found in a cookbook that I said I didnt like and gave away and then decided I did like it. Luckily, it is still in print.

Seperate the broccoli florets from the main stalk. Pell the stalk to remove the tough outer skin. Slice the stalk into 1/4 inch pieces. Rinse and drain the flortets and sliced stalk; set aside.

In a small bowl, stir together the water and cornstarch until smooth. Stir in the ketchup, soy sauce, sugar, sherry and vinegar; set aside.

In a wok or large skillet, heat some broth over high heat. Add the scallion, chili peppers, ginger, and garlic; cook stirring, 30 seconds. Add the borccoli and cook, stirring, until the broccoli is tender-crisp.

Stir in the tofu and sauce, and cook, stirring , until the sauce has thickened and the tofu is heated through.

Serves 4.

(The original recipe comes from the Wholesome Harvest and the nutritional counts on it before replacing the o*l with broth were 257 cal and 14.9g of fat)

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