serves 4
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
• 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.
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