Source: dLife

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

Servings

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

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.