Ingredients:
1/2 cup water
2 tablespoons dry sherry (optional)
1 tablespoon cornstarch
1 tablespoon reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon instant chicken bouillon granules
nonstick spray coating
1 cup thinly sliced carrots
1 clove garlic, minced
1 teaspoon grated fresh gingerroot
3 cups cut-up broccoli
6 ounces extra firm tofu, cubed
1 cup hot cooked brown rice
1 tablespoon toasted sesame seeds (optional)
Directions:
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.
Servings: 2
Time preparation: 20 min.
Time total: 30 min.