Prep 20 mins
Cook 10 mins
- 1⁄2 cup water
- 2 tablespoons dry sherry (optional)
- 1 tablespoon cornstarch
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon sugar
- 1⁄2 teaspoon instant chicken bouillon granules
- nonstick spray coating
- 1 cup thinly sliced carrot
- 1 clove garlic, minced
- 1 teaspoon grated fresh gingerroot
- 3 cups cut-up broccoli
- 6 ounces extra firm tofu, cubed
- 1 cup hot cooked brown rice
- 1 tablespoon toasted sesame seeds (optional)
- 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 minutes more 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.
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!