Broccoli-Tofu Stir Fry

Boy was this quick and easy! And I felt that my wife and I were eating something filling but good for us as well. Is it appropriate to begin a sentence with "And?" Anyway, you'll see that the recipe calls for Szechwan sauce to be "optional." Please add it, unless you have trouble tolerating spices. That sauce gives the dish a "kick" that makes it more interesting. The calories per serving are about 410. I took this recipe from a book called , All New Light Cooking. Since the book is not new, it's probably more accurate to say it's really OLD light cooking. Hope you try it!

Makes 6 servings

2 cups uncooked rice
1 can (14 1/2 ounces) vegetable broth, divided
3 tablespoons cornstarch
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon sugar
1/4 teaspoon dark sesame oil
1 package (16 ounces) extra-firm tofu
1 teaspoon peanut oil
1 tablespoon minced fresh ginger
3 cloves garlic, minced
3 cups broccoli florets
2 cups sliced mushrooms
1/2 cup chopped green onions
1 large red bell pepper, seeded and cut into strips
     Prepare Szechwan sauce (optional)

1)  Cook rice according to package directions. Combine 1/4 cup vegetable broth, cornstarch, soy sauce, sugar, and sesame oil in small bowl; set aside. Drain tofu and cut into 1-inch cubes; set aside.

2)  Heat peanut oil in large non-stick wok or skillet over medium heat until hot. Add ginger and garlic. Cook and stir 5 minutes. Add remaining vegetable broth and broccoli, mushrooms, green onions, and bell pepper. Cook and stir over medium-high heat 5 minutes or until vegetables are crisp-tender. Add tofu; cook 2 minutes, stirring occasionally. Stir cornstarch mixture; add to vegetable mixture. Cook and stir until sauce thickens. Serve over rice with Szechwan sauce, if desired. Garnish, if desired.