136
Ingredients
- 2 tablespoons dry sherry
- 2 tablespoons light soy sauce
- 4 teaspoons cornflour
- 1 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 350g/12oz broccoli, cut into bite-size pieces
- 100g/4oz onion, cut into wedges
- 200g/7oz beansprouts
- 450g/1lb firm tofu, cut into
- 1cm/1⁄2in pieces
- 250g/9oz freshly cooked brown rice, to serve
Instructions
- Put the sherry, soy sauce, cornflour and ginger in a bowl. Add
150ml/5fl oz water, and stir together. - Heat the oil in a wok or large frying pan over a medium heat. Add
the garlic and stir-fry for 15 seconds. Add the broccoli and onion, and
stir-fry for 5 minutes, then add the beansprouts and stir-fry for a further
1 minute. - Tip the sauce mixture to the wok and stir until the sauce is thickened and
glossy. Stir in the tofu and heat through. Serve with the hot brown rice
