Tofu and Broccoli Stir-Fry

Yield: 4 servings

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

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 OBrion and her Meal-Master
Source: Better Homes and Gardens Diabetic Cook Book.