If shrimp is frozen, defrost according to package
directions. Remove shrimp tails. Blanch broccoli florets by
dropping into boiling water for 1 minute. Drain, but do not
rinse; cover and set aside. Combine sauce ingredients in a
small saucepan over medium high heat, and cook, stirring
until mixture boils, thickens and clears. Set sauce aside.
Spray a large skillet with pan spray. Heat skillet over
medium heat. When hot, add tofu and cook until slightly
brown. Remove and set aside. Add olive oil and then garlic,
ginger and scallions. Stir-fry for a few seconds, but do not
allow the garlic to brown. Add the shrimp and continue to
stir-fry until the shrimp is pink and almost cooked through.
Add the blanched broccoli florets and stir-fry for another
minute, until hot, then add tofu. Finally, pour in the sauce
mixture and stir quickly to mix.