Ready in 1h
Try this Tofu and Broccoli Stir-Fry recipe, or contribute your own.
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
proverbs31teacher 4y agoMy husband and I loved this dish! We are new to the world of tofu and were pleasantly surprised how good it was in this recipe. The recipe didn't specify how to cook the tofu so I marinated the tofu in some of the sauce, then sautéed it until it was browned. Then I removed it from the pan and followed the rest of the recipe, adding it back in at the end to warm. It turned out fantastic.
Poplawski 5y agoI did not have bean sprouts so I substituted shredded cabbage and julienne carrots. Also I used Trader Joes General Tsao sauce instead of soy sauce. It was excellent and very healthy.