Broccoli and Tofu Stir-Fry With Mushrooms

Ingredients: (Conversion Chart)

• ¼ cup dry sherry
• ¼ cup soy sauce
• 2 cloves garlic, minced
• 2 tablespoons light brown sugar
• 1 tablespoon finely chopped ginger root
• 1 teaspoon toasted sesame oil
• 1 teaspoon corn starch
• 1 tablespoon water
• 1 tablespoon canola oil
• 3 cups broccoli florets
• 1 carrot, peeled and cut into strips
• 1 red bell pepper, seeded and cut into strips
• 2 cups fresh mushrooms, chopped
• 1 16-ounce firm tofu, drained and cut into ½-inch thick, 1½-inch cubes
• 1 tablespoon chopped fresh chives
• 2 cups cooked rice

Directions:

1. In a small bowl, combine the sherry, soy sauce, garlic, sugar, ginger, and sesame oil, and stir until sugar is dissolved. In a small cup, dissolve cornstarch in water, and add to sherry mixture, stirring to combine. Set aside.
2. In a large skillet, heat canola oil over medium-high heat. Add broccoli, carrot, and bell pepper, and cook, stirring, for 2 minutes. Stir in mushrooms, and cook, stirring, another 1 minute.
3. Add tofu and chives, and cook, stirring carefully, until heated through. Pour in sauce, stirring vegetables as sauce thickens. Remove from heat and serve with rice.

Nutrition Info: