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
Preparation
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.
