Tofu And Broccoli Stir Fry Recipe
Ingredients
| Water | 2/3 Cup (16 tbs) | |
| Dry sherry | 2 Tablespoon | |
| 2 tablespoons reduced-sodium soy sauce | ||
| Cornstarch | 4 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| 1/4 teaspoon crushed red pepper Nonstick spray coating | ||
| Garlic | 2 Clove (5gm), minced | |
| Broccoli | 3 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), cut into wedges | |
| Bean sprouts | 1 Cup (16 tbs) | |
| 1 1/3 cups hot cooked brown rice | ||
Directions
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.
Heat through.
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.
Heat through.
Chef
