Sesame Tofu Stir Fry

Note from Cheri:
This recipe, a spa cuisine favorite at The Oaks in Ojai and The Palms in Palm Springs, is from the book "The Ultimate Recipe for Fitness" by spa owner Sheila Cluff and recipe developer Eleanor Brown. Packed with nutrition and fiber, itÕs low in fat and calories and high in taste.

Follow this link for an interview with Sheila about her spa cuisine cooking tips.

Tofu 2 lb. firm or extra firm tofu, drained 1/4 C low sodium soy sauce 2 T dry sherry 1 1/2 T fresh ginger, minced (divided) 1 1/2 T fresh garlic, minced (divided) 1 tsp. peanut oil 4 C onions, halved and sliced 3 C celery, sliced thin, diagonally 3 C broccoli, sliced thin diagonally 3 C mung bean sprouts 3 C mushrooms 1/2 T arrowroot 2 T toasted sesame seeds, almonds or cashews 2 C cooked brown rice

Serves 8 235 calories per serving 43 gram carb 4 gram fat (14%) Combine soy sauce, sherry 1/2 tablespoon minced ginger and 1/2 tablespoon minced garlic. Pour over tofu and set aside. Heat oil in wok over high heat and add garlic and ginger. Cook for a few seconds then add remaining vegetables. Cook, stirring frequently, and adding a splash of sherry, when necessary to prevent sticking. Remove tofu from marinade and combine marinade with arrowroot. Mix into vegetables and stir over medium heat to thicken sauce. Lower heat to a simmer and add tofu. Cover and heat for 2-3 minutes. Serve over rice, topped with sesame seeds or chopped nuts.