Tofu And Vegetable Stir Fry Recipe
Ingredients
| Water | 1/2 Cup (16 tbs) | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Sugar | 1 Teaspoon | |
| 1 teaspoon instant chicken bouillon granules | ||
| Ground ginger | 3/4 Teaspoon | |
| Nonstick spray coating | ||
| Carrots | 1 Cup (16 tbs), thinly sliced | |
| Garlic | 1 Clove (5gm), minced | |
| 3 cups cut up broccoli | ||
| Tofu | 6 Ounce, cubed | |
| 1 cup hot cooked brown rice | ||
| Sesame seeds | 1 Tablespoon, toasted | |
Directions
For sauce, stir together the water, dry sherry, cornstarch, soy sauce, sugar, bouillon granules, and ginger.
Set aside.
Spray a wok or large skillet with nonstick spray coating.
Preheat over medium high heat.
Add carrots and garlic and stir fry for 2 minutes.
Add broccoli and stir fry for 3 to 4 minutes more or till all vegetables are crisp tender.
Push vegetables from center of wok.
Stir sauce and add to center of wok.
Cook and stir till thickened and bubbly.
Add tofu to wok.
Stir ingredients together to coat with sauce.
Cook and stir for 1 minute.
Set aside.
Spray a wok or large skillet with nonstick spray coating.
Preheat over medium high heat.
Add carrots and garlic and stir fry for 2 minutes.
Add broccoli and stir fry for 3 to 4 minutes more or till all vegetables are crisp tender.
Push vegetables from center of wok.
Stir sauce and add to center of wok.
Cook and stir till thickened and bubbly.
Add tofu to wok.
Stir ingredients together to coat with sauce.
Cook and stir for 1 minute.
Chef
