Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           water
   2      tablespoons   dry sherry
   2      tablespoons   reduced-sodium soy sauce
   4      teaspoons     cornstarch
   1      teaspoon      ground ginger
     1/4  teaspoon      crushed red pepper
                        nonstick spray coating
   2      centiliters   garlic -- minced
   3      cups          broccoli -- cut into bite-size pieces
     1/2  cup           onion -- cut into wedges
   1      cup           fresh bean sprouts
   1      pound         tofu -- fresh (bean curd) cut into 1/2" pieces
   1 1/3  cups          cooked brown rice -- hot

Preparation:

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.