Source: dLife

Stir-fried broccoli mixed with tofu, tomatoes, and a tangy sauce.

Servings

0.33 cup vegetable broth
1 tbsp low sodium soy sauce
1 tbsp cooking sherry
2 tbsp cornstarch
1 tbsp canola oil
1 bunch broccoli , cut into small florets
4 medium garlic cloves , minced
1 tbsp fresh ginger root , finely chopped
4 oz fresh mushroom slices
1 cup fresh cherry tomatoes , halved (or yellow pear tomatoes)
8 oz firm tofu , drained and cut into 1/4" cubes

1 In a cup, whisk together the broth, soy sauce, sherry, and cornstarch. Set aside.
2 Heat the oil in a large nonstick skillet over medium-high heat. Add the broccoli, garlic, and ginger and cook, stirring constantly, for 1 minute. Add the mushrooms and cook, stirring frequently for 3 minutes or until tender and lightly browned.
3 Add the tomatoes and tofu and cook, stirring frequently, for 2 minutes or until the tomatoes begin to collapse.
4 Stir the cornstarch mixture and add to the skillet. Cook, stirring, for 2 minutes, or until the mixture boils and thickens.

Stir-fry will cook very quickly, so be sure to have all your ingredients chopped and ready to add to the pan before you begin cooking.