Tofu And Broccoli Stir-Fry Recipe
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Ingredients : Tofu And Broccoli Stir-Fry Recipe
2/3 cup water
2 tbsp dry sherry
2 tbsp reduced-sodium soy sauce
4 tsp cornstarch
1 tsp grd ginger
1/4 tsp crushed red pepper
nonstick spray coating
2 centiliters garlic, minced
3 cups broccoli, cut into bite-size pieces
1/2 cup onion, cut into wedges
1 cup fresh bean sprouts
1 lb tofu, fresh (bean curd) cut into 1/2" pieces
1 1/3 cups cooked brown rice, hot
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.
Food Exchange per serving: 1 LEAN MEAT EXCHANGE + 1 STARCH/BREAD EXCHANGE
+ 1 1/2 VEGETABLE EXCHANGES + 1/2 FAT EXCHANGE
Brought to you and yours by Nancy O'Brion and her Meal-Master Source:
Better Homes and Gardens Diabetic Cook Book.
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