Tofu And Broccoli Stir-Fry

Recipe Ingredients

2/3 cup	157ml	Water
2 tablespoons	30ml	Dry sherry
2 tablespoons	30ml	Reduced-sodium soy sauce
4 teaspoons	20ml	Cornstarch
1 teaspoon	5ml	Grd ginger
1/4 teaspoon	1.3ml	Crushed red pepper
		Nonstick spray coating
20		Garlic - minced
3 cups	438g / 15oz	Broccoli - cut into bite-size
1/2 cup	31g / 1.1oz	Onion - cut into wedges
1 cup	160g / 5.6oz	Fresh bean sprouts
1 lb	454g / 16oz	Tofu - fresh (bean curd) cu
1 1/3 cups	213g / 7.5oz	Cooked brown rice - hot

Recipe Instructions

For sauce, stir together water, sherry, soy sauce, cornstarch, ginger, and red pepper; set aside. Spray a cold wok or large skillet with non-stick coating. Preheat the work or skillet over medium heat. Add garlic; stir-fry for 15 seconds. Add broccoli; stir-fry for 3 minutes. Add onion; stir-fry for 3 minutes. Add bean sprouts, stir-fry for 1 minutes.

Push vegetables from the center of the wok or skillet. Stir sauce; add to the center of the wok or skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute. Stir vegetables into sauce; stir in tofu. Heat through. Serve with rice.

Source:
Better Homes and Gardens Diabetic Cook Book.

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