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Recipes
Yield: Serves 4. 1 cup per serving.
Recipes
Easy Stir Fry with Tofu
| Nutrition Information | |
| Calories: | 398 |
| Total Fat: | 11.6g |
| Saturated Fat: | 1.6g |
| Trans Fat: | 0g |
| Cholesterol: | 1mg |
| Sodium: | 538mg |
| Carbohydrates: | 59.4g |
| Dietary Fiber: | 5.2g |
| Sugars: | 5.9g |
| Protein: | 16g |
| Vitamin A: | 490.3iu (9%) |
| Vitamin C: | 33.5mg (55%) |
| Calcium: | 157mg (15%) |
| Iron: | 2.3mg (12%) |
4 cups cooked brown rice
juice of 1 orange
1/4 cup chicken broth (low sodium)
1 tablespoon corn starch
4 tablespoon light soy sauce
1 tablespoon sesame oil
1 cup diced firm tofu (not silken)
1 tablespoon oil
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1 pound package frozen stir-fry vegetables
Cook the rice according to package directions.
Mix the orange juice, chicken broth, corn starch, soy sauce, sesame oil and tofu in a small mixing bowl. Stir well and set aside.
Meanwhile, heat the oil in a large nonstick skillet or wok over high heat. Saute the garlic and ginger until golden, about 3 minutes. Add the frozen veggies and cook until tender, about 6 minutes. Add sauce and cook until the mixture is heated through. Serve the veggies and tofu over the cooked brown rice.
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