1 (14 oz.) pkg. tofu, firm variety (Chinese)
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 saute 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.

Serves 4.

DIPPING SAUCE:

3 tbsp. soy sauce (light or low salt)
1 tbsp. red wine vinegar
1 tsp. sugar
1 tsp. sesame oil (optional)

Mix.