Tofu And Broccoli Stir-fry

---------- Recipe via Meal-Master (tm) v8.02

Title: TOFU AND BROCCOLI STIR-FRY
Categories: Diabetic, Tofu, Vegetarian, Vegetables, Main dish
Yield: 4 servings

2/3 c Water
2 tb Dry sherry;
2 tb Reduced-sodium soy sauce
4 ts Cornstarch;
1 ts Grd ginger;
1/4 ts Crushed red pepper;
Nonstick spray coating
2 cl Garlic; minced
3 c Broccoli; cut into bite-size
-pieces
1/2 c Onion; cut into wedges
1 c Fresh bean sprouts;
1 lb Tofu; fresh (bean curd) cut
-into 1/2" pieces
1 1/3 c Cooked brown rice; hot

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 + 1 1/2 VEGETABLE EXCHANGES +
1/2 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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