STIR-FRIED BROCCOLI AND MUSHROOMS WITH TOFU

Stir-Fried Broccoli and Mushrooms with Tofu image

This Asian-inspired dish is a quick fix for a delicious dinner. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 12

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Ingredients

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 bunch broccoli, cut into small florets
4 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
4 ounces mushrooms, sliced
1 cup halved cherry and/or yellow pear tomatoes
8 ounces firm tofu, drained and cut into 1/4" cubes

Steps:

In a cup, whisk together the broth, all-fruit spread, soy sauce, sherry, and cornstarch. Set aside.
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.
Add the tomatoes and tofu and cook, stirring frequently, for 2 minutes, or until the tomatoes begin to collapse.
Stir the cornstarch mixture and add to the skillet. Cook, stirring, for 2 minutes, or until the mixture boils and thickens.

Nutrition Facts : Calories 200, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 7 g, TransFat 0 g