Vegetable and Tofu Stir-Fry

• quick-cooking brown rice↗1 1⁄2 cups
• vegetable broth↗1⁄2 cup
• dry sherry↗1⁄4 cup
• cornstarch↗1 tablespoon
• reduced sodium soy sauce↗1 tablespoon
• granulated sugar↗1 teaspoon
• fresh ginger↗1 teaspoon

  grated

• crushed red pepper flakes (optional)↗1⁄2 teaspoon

  optional

• carrot↗1 cup

  thinly sliced

• garlic cloves↗3

  minced

• broccoli florets↗3 cups
• firm tofu↗6 ounces

  cut into 1/2-inch pieces

Step-by-step instructions

1. 1

   Prepare rice according to package directions, then set aside, but keep warm.

2. 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. 3

   Spray a cold wok or large skillet with nonstick cooking spray, then preheat over medium-high heat.

4. 4

   Stir-fry carrots & garlic for 2 minutes.

5. 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. 6

   Stir sauce, then add to center of wok or skillet, & cook, stirring, until thickened & bubbly.

7. 7

   Add tofu & stir everything together to coat with sauce.

8. 8

   Cook & stir for 1 minute more.

9. 9

   To serve, spoon vegetable mixture over rice.