Tofu Broccoli Stir-Fry

Tofu Broccoli Stir-Fry

Serves: 4
 
 
Vegetarian Recipes
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Tofu Broccoli Stir-Fry, you'll need:
  • 2/3 cup Water 2 tbsp Dry sherry 2 tbsp Reduced-sodium soy sauce 4 tsp Cornstarch 1 tsp Grd ginger 1/4 tsp Crushed red pepper Nonstick spray coating 20 ml Garlic minced 3 cups Broccoli cut into bite-size 1/2 cup Onion cut into wedges 1 cup Fresh bean sprouts 1 lb Tofu fresh (bean curd) cu 1/2" pieces ***** 1 1/3 cups Cooked brown rice hot

Method

  • 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.
Nutritional Facts (Per Serving)
No nutritional facts available.
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