Thai Basil Tofu and Scallop Stir Fry

Tofu, Lite Firm Nasoya, 397 gram(s)
Vegetable Stir Fry, Fresh Cut Vegetables Eat Smart, 12 oz
Scallops, raw, 10 oz
Lawry's, Carb Options Asian Teriyaki Marinade, 2 Tbsp
Garlic minced, 2 tsp
Scallions, raw, 2 small (3" long), chopped
Thai Basil leaves, fresh, chopped 2 tbsp
Sesame Seeds, .5 tbsp
Rice Vinegar, 1 tbsp
Extra Virgin Olive Oil, .5 tbsp

Put olive oil in large skillet or wok. Heat pan on medium high.
Lightly saute garlic, that basil, scallions, and tofu then stir in rice vinegar.
Add scallops and cook until scallops are almost done.
Add vegetables, stir fry until crisp tender.
Add teriyaki marinade and sesame seeds stir reduce heat and cover for 1-2 minutes.

Makes 4 servings.

I serve mine over basmati brown rice.

Number of Servings: 4

Recipe submitted by SparkPeople user IAMRUTHANN.