Tofu and broccoli stir-fry

4 servings

Ingredients

Quantity Ingredient
⅔ cup Water
2 tablespoons Dry sherry;
2 tablespoons Reduced-sodium soy sauce
4 teaspoons Cornstarch;
1 teaspoon Grd ginger;
¼ teaspoon Crushed red pepper;
Nonstick spray coating
2 cloves Garlic; minced
3 cups Broccoli; cut into bite-size pieces
½ cup Onion; cut into wedges
1 cup Fresh bean sprouts;
1 pounds Tofu; fresh (bean curd) cut into 1/2\" pieces
1⅓ cup Cooked brown rice; hot

Directions

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 + 1½ VEGETABLE EXCHANGES + ½ 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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