Prep Time: 20 mins
Total Time: 30 mins
Servings: 2
Ingredients
1/2 cupwater
2tablespoonsdry sherry(optional)
1tablespooncornstarch
1tablespoonreduced-sodium soy sauce
1teaspoonsugar
1/2 teaspooninstant chicken bouillon granules
nonstick spray coating
1cupthinly sliced carrot
1clovegarlic, minced
1teaspoongrated fresh gingerroot
3cupscut-up broccoli
6ouncesextra firm tofu, cubed
1cuphot cooked brown rice
1tablespoontoasted sesame seeds(optional)
Directions
For sauce, stir together the water, dry sherry (if desired), cornstarch, soy sauce, sugar, and bouillon granules.
Set aside.
Spray an unheated wok or large skillet with nonstick coating.
Preheat over medium-high heat.
Add carrots, garlic, and gingerroot; stir-fry for 2 minutes.
Add broccoli; stir-fry for 3-4 minutesmore or until all vegetables are crisp-tender.
Push vegetables from center of wok.
Stir sauce; add to center of wok.
Cook and stir until thickened and bubbly.
Add tofu to wok.
Stir to coat all with sauce.
Cook and stir for 2 minutes more or until heated through.
Serve over hot cooked brown rice.
If desired, sprinkle with sesame seeds.
Reviews
“I followed the recipe exactly and didn’t like how the tofu turned out. It didn’t have much flavor or a nice texture. I used extra-firm tofu with the water squeezed out and it still came out a little crumbly. Maybe it should be cooked on its own in the wok to brown the sides before putting in the sauce, or a marinade could make it more flavorful.The sauce was very good though, and the vegetables came out great. This recipe would be tasty with shrimp or chicken.I might try this again with a different method of cooking the tofu or with a light meat.”
“Yummy mixture of crisp veggies and a great sauce. I added extra garlic and ginger (as usual for me!) We ate this with a side of broiled asian salmon. Thanks for posting!”