Instructions: Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat until very hot. Add tofu, and cook 6 minutes or until browned. Remove from skillet; set aside.

Combine soy sauce and next 3 ingredients; stir well, and set aside.

Combine 1/4 cup water and cornstarch; stir well, and set aside.

Add 1 teaspoon oil to skillet, and place over medium-high heat until hot.

Add 4 garlic cloves, and saute 30 seconds. Add soy sauce mixture and remaining 1 cup water; cook 2 minutes. Add cornstarch mixture; bring to a boil, and cook 1 minute, stirring constantly. Return tofu to skillet, and cook for 1 minute or until thoroughly heated, stirring gently. Discard gingerroot.

Spoon tofu mixture into a bowl; set aside, and keep warm. Wipe skillet dry with a paper towel.

Steam broccoli, covered, for 3 minutes or until crisp-tender. Remove from heat; set aside.

Heat remaining 2 teaspoons oil in skillet over medium-high heat. Add salt and 4 garlic cloves; saute 1 minute. Add broccoli, and saute 2 minutes.

Yield: 4 servings (serving size: 2 cups broccoli and 1/2 cup tofu mixture).

Serving Ideas : To serve, spoon tofu mixture over the broccoli.

NOTES : Lotus Garden Restaurant.

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