Tofu and Broccoli
1-1/2 teaspoon cornstarch
3/4 cup vegetable broth
1 tablespoon sherry or dry red wine
2 tablespoons reduced sodium soy sauce
1 tablespoon sesame oil
1 green onion, chopped into 1/2 inch pieces
1 teaspoon ground ginger
2 garlic cloves, minced
2 cups broccoli, chopped
1 pound medium firm tofu, cubed
2 cups cooked rice
Combine cornstarch and 1/4 cup broth and mix well.
Add sherry or wine, soy sauce and sesame oil and mix. Heat a small amount of sesame oil in a large nonstick skillet over medium heat. Add ginger and garlic and stir-fry for 30 seconds. Add broccoli and green onion and continue stir-frying for 1 minute. Add 1/2 cup broth and bring to a simmer. Cover and cook over medium heat for 1 minute or until broccoli are crisp-tender.
Remove broccoli with a slotted spoon and keep warm. Turn heat to low, add tofu and simmer for 10 minutes. Add cornstarch mixture and gently stir until thickened. Add broccoli and heat through.
Recipe makes 4 servings
Serving size: 8 ounces including 4-ounces of rice.
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