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Chinese Recipe : Chinese Tofu & Broccoli Egg Rolls

This is a vegetarian dish.


  • 1 (14 oz.) pkg. tofu, firm variety
  • 1 bunch fresh broccoli
  • 8 tbsp. oil
  • 2 green onions, finely chopped
  • 1 slice, 1/8 inch, fresh ginger, minced
  • 4 tbsp. soy sauce
  • 1 clove garlic, minced
  • 1 can water chestnuts, sliced
  • 1 pkg. egg roll wrappers


  1. Slice the tofu in 1/2 inch slices crosswise. This should give you 8 slices. Cut each piece in half crosswise.
  2. Cut broccoli tops off stalks into 3 inch pieces. Divide into 16 flowerets.
  3. Heat 2 tablespoons oil. Stir-fry broccoli 1 minute, add a few tablespoons water. Cover and cook 4 to 5 minutes or until barely tender.
  4. Heat another 2 tablespoons oil. Stir-fry green onion and ginger for 30 seconds.
  5. Gently sauté tofu, turning once. Stir in soy sauce and garlic. Remove from heat.
  6. Place 1 piece tofu, a broccoli floweret and 1 sliced water chestnut on an eggroll wrapper. Fold in envelope fashion.
  7. Fry a few at a time in a few tablespoons of oil, turning once.
  8. Serve with dipping sauce.

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Last Modified: 11/27/11.