Bean curd with broccoli

1 1/2 ts Cornstarch
    3/4 c  stock
      1 tb Dry sherry
      2 tb soy sauce
      1 tb Sesame oil
      1 ea Scallion
      4 tb Vegetable oil
      2 sl Ginger root
      2 ea garlic cloves, sliced
      2 c  Broccoli, florets & stems
    1/2 ts Salt
    1/2 lb Medium tofu, cubed
 
  Put cornstarch into a cup  & slowly add 1/4 c of stock & mix well.  Add
  wine, soy sauce & sesame oil.  Mix again.
  
  Cut scallion into 1 1/2" lengths.  Heat vegetable oil in a wok over medium
  heat.  When hot, put in ginger & garlic.  Stir & fry for 10 seconds.  Put
  in scallion & broccoli.  Fry for 1 minute.  Add 1/2 c stock & the salt.
  Bring to a simmer.  Cover & cook over a medium heat for a minute, till
  broccoli is tender crisp.  Remove broccoli with a slotted spoon.  Turn heat
  to low & 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 &
  everything is heated through.
  
  Madhur Jaffrey "World of the East Vegetarian Cookbook"