Stir Fry Broccoli and Tofu

Sorry, it is a bit late, but I have been preoccupied with other writing challenges lately. Laura asked for some vegetarian recipes and here is a truly vegetarian delight. I've never cooked with tofu before, but it was really easy and I thought the meal was yummy. The kids need a little bit of time to warm up to the texture, but my husband liked it so that is half the battle. I also experimented with making some wantons. I love crab ragoons, but didn't feel up to trying that. So, I just mixed some cream cheese, Parmesan cheese and a little garlic salt. They turned out yummy, but a little salty, so I'll keep experimenting with them.

Stir Fry of Broccoli with Tofu and Cherry Tomatoes

*1/3 cup vegetable broth
*1 tablespoon light soy sauce
*1 tablespoon dry sherry (I didn't have any so I used red wine vinegar)
*2 tablespoons cornstarch
*1 tablespoon canola oil
*1 large bunch broccoli, cut into small florets (I used a frozen bag)
*4 cloves garlic, minced
*1 tablespoon finely chopped fresh ginger (I just sprinkled 1 teaspoon ground ginger)
*4 ounces mushrooms, sliced
*1 cup cherry or yellow pear tomatoes, halved
*8 ounces firm tofu, drained and cut into 1/4" cubes (mine came already cubed)

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 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 (they look soft and no longer hold their shape firmly--does that make sense?).

4. Stir the cornstarch mixture and add to the skillet. Cook, stirring for 2 minutes or until the mixture boils and thickens. Serve over rice.

This was easy and you can make the main dish while the rice is cooking. It makes 4 servings. 151 calories, 8 g fat, 10 g protein, 13 g carbs, 4 g dietary fiber, 0 mg cholesterol, and 195 mg sodium. Those are some pretty numbers! (South Beach Diet Cookbook, pg 278)