Tofu And Broccoli Stir Fry
|Water||2⁄3 Cup (10.67 tbs)|
|Dry sherry||2 Tablespoon|
|Reduced-sodium soy sauce||2 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Nonstick spray coating||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Broccoli||3 Cup (48 tbs), cut into bite-size pieces|
|Onion||1⁄2 Cup (8 tbs), cut into wedges|
|Bean sprouts/Fresh tofu (bean curd), cut into 1/2-inch cubes||1 Cup (16 tbs)|
|Hot cooked brown rice||1 1⁄3 Cup (21.33 tbs)|
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 wok 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 minute.
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 2 minutes more.
Stir vegetables into sauce; stir in tofu.