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Tofu & Broccoli Stir-Fry

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2/3 cup 157ml Water

    2. 2 tablespoons 30ml Dry sherry

    3. 2 tablespoons 30ml Reduced-sodium soy sauce

    4. 4 teaspoons 20ml Cornstarch

    5. 1 teaspoon 5ml Grd ginger

    6. 1/4 teaspoon 1 1/3ml Crushed red pepper Nonstick spray coating

    7. 20 Garlic - minced

    8. 3 cups 438g / 15oz Broccoli - cut into bite-size

    9. 1/2 cup 31g / 1.1oz Onion - cut into wedges

    10. 1 cup 160g / 5.6oz Fresh bean sprouts

    11. 1 lb 454g / 16oz Tofu - fresh (bean curd) cu

    12. 1 1/3 cups 213g / 7 1/2oz Cooked brown rice - hot

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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 work 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 minutes. 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 1 minute. Stir vegetables into sauce; stir in tofu. Heat through. Serve with rice.

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