Ingredients
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1/2 cup water
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2 tablespoons dry sherry
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1 tablespoon cornstarch
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1 teaspoon sugar
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1/2 teaspoon instant chicken bouillon granules
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nonstick spray coating
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1 clove garlic, minced
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3 cups cut-up broccoli
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6 ounces extra firm tofu, cubed
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1 cup hot cooked brown rice
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1 tablespoon toasted sesame seeds
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1 cup thinly sliced carrot
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1 teaspoon grated fresh gingerroot
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1 tablespoon reduced-sodium soy sauce
Instructions
- For sauce, stir together the water, dry sherry (if desired), cornstarch, soy sauce, sugar, and bouillon granules.
- Set aside.
- Spray an unheated wok or large skillet with nonstick coating.
- Preheat over medium-high heat.
- Add carrots, garlic, and gingerroot; stir-fry for 2 minutes.
- Add broccoli; stir-fry for 3-4 minutes more or until all vegetables are crisp-tender.
- Push vegetables from center of wok.
- Stir sauce; add to center of wok.
- Cook and stir until thickened and bubbly.
- Add tofu to wok.
- Stir to coat all with sauce.
- Cook and stir for 2 minutes more or until heated through.
- Serve over hot cooked brown rice.
- If desired, sprinkle with sesame seeds.