Title: Broccoli with garlic sauce
 Categories: Vegetable
      Yield: 4 Servings
 
      1 lg Bunch broccoli
    1/4 c  Water
      2 ts Cornstarch
      3 tb Ketchup
      1 tb Dark soy sauce
      1 tb Sugar
      2 ts Dry sherry
      1 ts Rice vinegar or distilled
           -white vinegar
           Vegetable broth
    1/3 c  Sliced scallions
      3    Dried chili peppers;
           -crumbled
      2 ts Minced fresh ginger
      3    Cloves garlic; minced
      2 c  Diced tofu
 
   Here is a good recipe I found in a cookbook that I said I didn't
  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)