Tofu And Vegetable Stir Fry Recipe
Ingredients
1/2 cup water
1/4 cup dry sherry
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon instant chicken bouillon granules
3/4 teaspoon ground ginger
Nonstick spray coating
1 cup thinly sliced carrots
1 clove garlic, minced
3 cups cut up broccoli
6 ounces tofu, cubed
1 cup hot cooked brown rice
1 tablespoon toasted sesame seeds
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.
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