---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TOFU AND BROCCOLI STIR-FRY
  Categories: Diabetic, Tofu, Vegetarian, Vegetables, Main dish
       Yield: 4 servings
  
     2/3 c  Water
       2 tb Dry sherry;
       2 tb Reduced-sodium soy sauce
       4 ts Cornstarch;
       1 ts Grd ginger;
     1/4 ts Crushed red pepper;
            Nonstick spray coating
       2 cl Garlic; minced
       3 c  Broccoli; cut into bite-size
            -pieces
     1/2 c  Onion; cut into wedges
       1 c  Fresh bean sprouts;
       1 lb Tofu; fresh (bean curd) cut
            -into 1/2 pieces
   1 1/3 c  Cooked brown rice; hot
  
   For sauce, stir together water, sherry, soy sauce,
   cornstarch, ginger, and red pepper; set aside.
   Spray a cold wok or large skillet with non-stick
   coating.  Preheat the work or skillet over medium
   heat.  Add garlic; stir-fry for 15 seconds. Add
   broccoli; stir-fry for 3 minutes.  Add onion; stir-fry
   for 3 minutes. Add bean sprouts, stir-fry for 1
   minutes.  Push vegetables from the center of the wok
   or skillet. Stir sauce; add to the center of the wok
   or skillet.  Cook and stir till thickened and bubbly.
   Cook and stir for 1 minute.  Stir vegetables into
   sauce; stir in tofu.  Heat through.   Serve with rice.
   Food Exchange per serving: 1 LEAN MEAT EXCHANGE + 1
   STARCH/BREAD EXCHANGE + 1 1/2 VEGETABLE EXCHANGES +
   1/2 FAT EXCHANGE
   
   Brought to you and yours by Nancy O'Brion and her
   Meal-Master Source: Better Homes and Gardens Diabetic
   Cook Book.
  
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