Easy Stir Fry with Tofu
|Vitamin A:||490.3iu (9%)|
|Vitamin C:||33.5mg (55%)|
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.