Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: for sauce, stir together the water, dry sherry (if desired), cornstarch, soy sauce, sugar, and bouillon granules. set aside. spray an unheated wok or large skillet with nonstick coating. preheat over medium-high heat. add carrots, garlic, and gingerroot; stir-fry for 2 minutes. add broccoli; stir-fry for 3-4 minutes more or until all vegetables are crisp-tender. push vegetables from center of wok. stir sauce; add to center of wok. cook and stir until thickened and bubbly. add tofu to wok. stir to coat all with sauce. cook and stir for 2 minutes more or until heated through. serve over hot cooked brown rice. if desired, sprinkle with sesame seeds.

Target recipe: whisk together the hoisin, lime juice, soy sauce, sesame oil and ginger. add the diced tofu and stir to coat. let marinate at least 30 minutes, tossing to coat every so often. heat about a tablespoon or so of oil in a large skillet on med heat. with a slotted spoon remove tofu from the marinade. save the marinade and add the tofu to the pan. stir fry until the tofu is browned remove tofu from the pan and set aside. add more oil if needed to the pan and add the bok choy and bell pepper. stir fry until crisp tender. add the tofu and the marinade and toss well letting the marinade boil slightly. add the green onion and stir together well. serve with hot cooked rice or asian type noodles.