Tofu and Veggie Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
rice vinegar, 2 tbsp Brown Rice, medium grain, 4 cup Carrots, raw, 1 cup, chopped Mushrooms, fresh, 1 cup, pieces or slices Green Peppers (bell peppers), 1 cup, chopped Onions, raw, .5 cup, chopped Kikkoman Lite Soy Sauce, 4 tbsp Lemon Juice, 4 fl oz Tofu, firm, 1 block Pepper, red or cayenne, 1 tbsp Snow Peas, fresh, 0.5 cup Ginger Root, 4 tsp Broccoli, fresh, 1 cup, chopped Cauliflower, raw, 1 cup Cilantro, raw, 6 tbsp
Prepare rice
In a large shallow bowl, mix together soy sauce, garlic, pepper, rice vinegar, lemon juice and ginger. Marinade the tofu in this sauce for at least one hour.
In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequently.
Add the snow peas, mushrooms, green onions and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft.
Serve over the rice
Serving Size: makes 6 servings
In a large shallow bowl, mix together soy sauce, garlic, pepper, rice vinegar, lemon juice and ginger. Marinade the tofu in this sauce for at least one hour.
In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequently.
Add the snow peas, mushrooms, green onions and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft.
Serve over the rice
Serving Size: makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 235.1
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 417.8 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 6.0 g
- Protein: 14.1 g
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