Tofu and Vegetable Stir-Fry

Ingredients

1/2 cup water

2 tablespoons dry sherry

1 tablespoon cornstarch

1 tablespoon reduced-sodium soy sauce

1 teaspoon sugar

1/2 teaspoon instant chicken bouillon granules

nonstick spray coating

1 cup thinly sliced carrot

1 clove garlic, minced

1 teaspoon grated fresh gingerroot

3 cups cut-up broccoli

6 ounces extra firm tofu, cubed

1 cup hot cooked brown rice

1 tablespoon toasted sesame seed

Food Network Canada

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