Vegetable and Tofu Stir-Fry |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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For my vegetarian & tofu-loving friends, here's a recipe from the Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let)! 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 |
Directions:
1. Prepare rice according to package directions, then set aside, but keep warm.
2. 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.
3. Spray a cold wok or large skillet with nonstick cooking spray, then preheat over medium-high heat.
4. Stir-fry carrots & garlic for 2 minutes.
5. Add broccoli & stir-fry 3-4 minutes more, or until vegetables are crisp-tender, then push vegetables away from center of wok or skillet.
6. Stir sauce, then add to center of wok or skillet, & cook, stirring, until thickened & bubbly.
7. Add tofu & stir everything together to coat with sauce.
8. Cook & stir for 1 minute more.
9. To serve, spoon vegetable mixture over rice.
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