Vegetable And Tofu Stir-Fry

• 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

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.

quickcooking brown rice, vegetable broth, sherry, cornstarch, soy sauce, sugar, fresh ginger, red pepper, carrot, garlic, broccoli florets, firm tofu

Taken from www.food.com/recipe/vegetable-and-tofu-stir-fry-324582 (may not work)