2/3 c  Water

      2 tb Dry sherry;

      2 tb Reduced-sodium soy sauce

      4 ts Cornstarch;

      1 ts Grd ginger;

    1/4 ts Crushed red pepper;

           Nonstick spray coating
      2 cl Garlic; minced

      3 c  Broccoli; cut into bite-size

           -pieces
    1/2 c  Onion; cut into wedges

      1 c  Fresh bean sprouts;

      1 lb Tofu; fresh (bean curd) cut

           -into 1/2" pieces
  1 1/3 c  Cooked brown rice; hot

  For sauce, stir together water, sherry, soy sauce, cornstarch, ginger, and
  red pepper; set aside. Spray a cold wok or large skillet with non-stick
  coating.  Preheat the work or skillet over medium heat. Add garlic;
  stir-fry for 15 seconds. Add broccoli; stir-fry for 3 minutes. Add onion;
  stir-fry for 3 minutes. Add bean sprouts, stir-fry for 1 minutes. Push
  vegetables from the center of the wok or skillet. Stir sauce; add to the
  center of the wok or skillet.  Cook and stir till thickened and bubbly.
  Cook and stir for 1 minute.  Stir vegetables into sauce; stir in tofu. Heat
  through.   Serve with rice. Food Exchange per serving: 1 LEAN MEAT EXCHANGE
  + 1 STARCH/BREAD EXCHANGE + 1 1/2 VEGETABLE EXCHANGES + 1/2 FAT EXCHANGE
  Brought to you and yours by Nancy O'Brion and her Meal-Master Source:
  Better Homes and Gardens Diabetic Cook Book.