Vegetable and Tofu Stir-Fry

For my vegetarian & tofu-loving friends, here's a recipe from the Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let)!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups quick-cooking brown rice
• 1⁄2 cup vegetable broth
• 1⁄4 cup dry sherry
• 1  tablespoon cornstarch
• 1  tablespoon reduced sodium soy sauce
• 1  teaspoon granulated sugar
• 1  teaspoon fresh ginger, grated
• 1⁄2 teaspoon crushed red pepper flakes (optional)
• 1  cup carrot, thinly sliced
• 3  garlic cloves, minced
• 3  cups broccoli florets
• 6  ounces firm tofu, cut into 1/2-inch pieces

Directions

1. Prepare rice according to package directions, then set aside, but keep warm.
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. Spray a cold wok or large skillet with nonstick cooking spray, then preheat over medium-high heat.
4. Stir-fry carrots & garlic for 2 minutes.
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. Stir sauce, then add to center of wok or skillet, & cook, stirring, until thickened & bubbly.
7. Add tofu & stir everything together to coat with sauce.
8. Cook & stir for 1 minute more.
9. To serve, spoon vegetable mixture over rice.