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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Look for 16-ounce bags of cut assorted fresh vegetables in the produce section of your local supermarket. Ingredients:
1 cup uncooked instant brown rice |
1 cup water |
1/4 cup plus 1 tablespoon low-sodium soy sauce, divided |
1 (10.5-ounce) package firm tofu, drained and cut into 1-inch cubes |
1 tablespoon cornstarch |
1 tablespoon water |
1 tablespoon rice vinegar |
1 teaspoon dark sesame oil |
2 garlic cloves, minced |
2 teaspoons minced peeled fresh ginger |
4 1/2 cups cut assorted fresh stir-fry vegetables |
Directions:
1. Cook rice in 1 cup water according to package directions to yield 2 cups cooked rice.
2. Sprinkle 1 tablespoon soy sauce over tofu; set aside.
3. Combine cornstarch and water in a small bowl; stir until smooth. Add 1/4 cup soy sauce and vinegar.
4. Heat sesame oil in a large nonstick skillet over medium-high heat. Add garlic and ginger; sauté 30 seconds. Add vegetables; stir-fry 3 minutes. Stir cornstarch mixture, and add to pan. Stir-fry 3 minutes or until vegetables are crisp-tender and sauce is thick. Add tofu mixture; cook until thoroughly heated. Serve over rice.
5. carbo rating: 28
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