1 lb. tofu, drained & cubed in 1/2" pieces
2 tbsp. oil
1 clove garlic, crushed
2 slices fresh ginger root (do not use powdered ginger)
1/2 lb. mushrooms, sliced
1 c. carrots, thinly sliced
1 c. broccoli tips, halved
1 c. scallions, sliced

SAUCE:

1/4 c. soy sauce
1/4 c. dry sherry
1 tbsp. cornstarch

Combine sauce ingredients in a bowl and set aside.

Heat wok or skillet on medium high to high heat. Put 1 tablespoon of oil in pan, add garlic and ginger; stir-fry until browned, then remove and discard. Add tofu cubed to seasoned oil, and stir-fry for 4 minutes. Remove tofu and set aside.

Reheat pan with remaining oil. Add, one at a time, carrots, broccoli and mushrooms. Cook each vegetable for 1 minute before adding the next. Stir constantly. Vegetables should be tender but crisp. Then add tofu and scallions. Stir fry 2 minutes. Stir sauce briefly and then add to pan. Stir until sauce thickens. May be served as a meal over rice or as a side dish.