Tofu and Broccoli Stir-Fry

• 23 cup water
• 2 tablespoons sherry dry,
• 2 tablespoons soy sauce, tamari
• 4 teaspoons cornstarch
• 1 teaspoon ginger ground
• 1/4 teaspoon red pepper flakes
• 2 cloves garlic minced
• 3 cups broccoli florets cut up
• 1/2 cup onions cut into wedges
• 1 cup mung bean sprouts
• 1 pound tofu cut up
• 113 cups rice

1. For sauce, stir together water, sherry, soy sauce, cornstarch, ginger, and red pepper; set aside.
2. Spray a cold wok or large skillet with non-stick coating.
3. Preheat the work or skillet over medium heat.
4. Add garlic; stir-fry for 15 seconds.
5. Add broccoli; stir-fry for 3 minutes.
6. Add onion; stir-fry for 3 minutes.
7. Add bean sprouts, stir-fry for 1 minutes.
8. Push vegetables from the center of the wok or skillet.
9. Stir sauce; add to the center of the wok or skillet.
10. Cook and stir until thickened and bubbly.
11. Cook and stir for 1 minute.
12. Stir vegetables into sauce; stir in tofu.
13. Heat through.
14. Serve with rice.

water, sherry dry, soy sauce, cornstarch, ginger ground, red pepper, garlic, broccoli, onions, bean sprouts, rice

Taken from recipeland.com/recipe/v/tofu-broccoli-stir-fry-43812 (may not work)