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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Stir-Fry of Broccoli with Tofu and Cherry Tomatoes

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	182.0

Total Carbs	19.6 g

Dietary Fiber	5.2 g

Sugars	4.5 g

Total Fat	7.3 g

Saturated Fat	0.6 g

Unsaturated Fat	2.6 g

Potassium	563.0 mg

Protein	10.6 g

Sodium	237.0 mg

Dietary Exchanges 7.3 Fat, 2.6 Vegetables, 0.7 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.3333
0.3333 cup vegetable broth 1.0
1 tbsp low sodium soy sauce 1.0
1 tbsp cooking sherry 2.0
2 tbsp cornstarch 1.0
1 tbsp canola oil 1.0
1 each bunch broccoli 4.0
4 each medium garlic cloves 1.0
1 tbsp fresh ginger root 4.0
4 oz fresh mushroom slices 1.0
1 cup fresh cherry tomatoes 8.0
8 oz firm tofu

Directions

In a cup, whisk together the broth, soy sauce, sherry, and cornstarch. Set aside.
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.
Add the tomatoes and tofu and cook, stirring frequently, for 2 minutes or until the tomatoes begin to collapse.
Stir the cornstarch mixture and add to the skillet. Cook, stirring, for 2 minutes, or until the mixture boils and thickens.