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Easy Stir Fry with Tofu

Easy Stir Fry with Tofu Photo
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%)

Yield: Serves 4. 1 cup per serving.

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.

Total Preparation & Cooking Time: 15 min. (5 Prep, 10 Cook)

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