Tofu And Vegetable Stir-fry

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1/2 cup water
• 2 tablespoons dry sherry (optional)
• 1 tablespoon cornstarch
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon instant chicken bouillon granules
• nonstick spray coating
• 1 cup thinly sliced carrot
• 1 clove garlic, minced
• 1 teaspoon grated fresh gingerroot
• 3 cups cut-up broccoli
• 6 ounces extra firm tofu, cubed
• 1 cup hot cooked brown rice
• 1 tablespoon toasted sesame seeds (optional)

Recipe

• 1 for sauce, stir together the water, dry sherry (if desired), cornstarch, soy sauce, sugar, and bouillon granules.
• 2 set aside.
• 3 spray an unheated wok or large skillet with nonstick coating.
• 4 preheat over medium-high heat.
• 5 add carrots, garlic, and gingerroot; stir-fry for 2 minutes.
• 6 add broccoli; stir-fry for 3-4 minutes more or until all vegetables are crisp-tender.
• 7 push vegetables from center of wok.
• 8 stir sauce; add to center of wok.
• 9 cook and stir until thickened and bubbly.
• 10 add tofu to wok.
• 11 stir to coat all with sauce.
• 12 cook and stir for 2 minutes more or until heated through.
• 13 serve over hot cooked brown rice.
• 14 if desired, sprinkle with sesame seeds.