Vegetable And Tofu Stir-Fry - cooking recipe

Ingredients

1 1/2 cups quick-cooking brown rice
1/2 cup vegetable broth
1/4 cup dry sherry
1 tablespoon cornstarch
1 tablespoon reduced sodium soy sauce
1 teaspoon granulated sugar
1 teaspoon fresh ginger, grated
1/2 teaspoon crushed red pepper flakes (optional)
1 cup carrot, thinly sliced
3 garlic cloves, minced
3 cups broccoli florets
6 ounces firm tofu, cut into 1/2-inch pieces

Preparation

Prepare rice according to package directions, then set aside, but keep warm.
For sauce, in a small bowl stir together the broth, dry sherry, cornstarch, soy sauce, sugar, ginger & the optional red pepper (if desired), then set aside.
Spray a cold wok or large skillet with nonstick cooking spray, then preheat over medium-high heat.
Stir-fry carrots & garlic for 2 minutes.
Add broccoli & stir-fry 3-4 minutes more, or until vegetables are crisp-tender, then push vegetables away from center of wok or skillet.
Stir sauce, then add to center of wok or skillet, & cook, stirring, until thickened & bubbly.
Add tofu & stir everything together to coat with sauce.
Cook & stir for 1 minute more.
To serve, spoon vegetable mixture over rice.