Veggie and Tofu Stir Fry

Veggie and Tofu Stir Fry

Ingredients

1 1/2 cups water
1 cup dry sherry
6 Tbsp. low sodium soy sauce or Braggs
2 Tbsp. cornstarch
3/4 Tbsp. agave nectar or 1 1/2 Tbsp. of
whatever sweetner you choose
4 vegetable bouillon cubes
2 tsp. ground ginger
2 medium carrots, thin sliced
3 cloves garlic, minced
3 cups broccoli florets
3 cups extra firm tofu, cubed
2 Tbsp. toasted sesame seeds
2 cups cooked brown rice**

How we make it

** For best stir fry results using brown rice
use day-old cooked rice - see our tips in
"Fried Rice Secrets".

Add the bouillon cubes to 1/2 cup boiling water and dissolve.

Sauce - Stir together the water, dry
sherry, cornstarch, soy sauce, bouillon, agave and
ginger and set aside.

Spray a wok or large skillet with cooking spray or
coat it lightly with evoo or grapeseed oil (we like
grapeseed oil as it is less likely to smoke when heated).
Heat the wok or skillet over medium-high heat.

Add carrot and garlic and stir-fry for 2 - 5 minutes. Add
broccoli and stir-fry for 3 - 4 minutes more. Veggies should
be crisp-tender.

Move veggies to side of wok or skillet. Stir the sauce and
add to center of wok or skillet. Cook while stirring until
it becomes slightly thickened. Add tofu and stir to coat.
Bring remaining veggies back to center and stir together to
mix thoroughly.

Move everything aside again or spoon into separate dish.
Add in cooked brown rice and stir-fry to heat through - about
3 - 5 minutes. Combine the rest of the veggies and sauce again,
with the rice and stir to mix and heat through.

Spoon onto serving plates and top with toasted sesame seeds.

Serves 4.