Stir-Fried Broccoli And Mushrooms With Tofu Recipe

Stir-Fried Broccoli And Mushrooms With Tofu Recipe

  • 1/3 cup chicken or vegetable broth
  • 1 tablespoon apricot all-fruit spread
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons cornstarch
  • 1 tablespoon canola oil
  • 1 large head broccoli, cut into florets
  • 4 cloves garlic, chopped
  • 1 tablespoon minced fresh ginger root
  • 4 ounces mushrooms, sliced
  • 1 cup cherry or yellow pear tomatoes
  • 8 ounces firm tofu, cubed
  1. In a cup, whisk together the broth, all-fruit spread, 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-crisp 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.
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