Scallion-Tofu and Vegetable Stir-Fry
4
Points®
Total time: 28 min • Prep: 20 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Meet your veggie needs with this crisp, colourful stir-fry. As seasons change, keep the base recipe the same but opt for more seasonal vegetables.
Ingredients
Canola oil
1 tsp(s)
Extra firm tofu
1 pound(s), cut into 1-inch cubes
Uncooked scallions
4 medium, green and white parts chopped
Red bell pepper
1 medium, seeded and diced
Green bell pepper
1 medium, seeded and diced
Carrots
2 medium, peeled and diced
Cremini mushrooms
1 cup(s), or button mushrooms, sliced
Low sodium soy sauce
2 tbsp(s)
Cooked long grain brown rice
2 cup(s), regular or instant, kept hot
Instructions
1
Coat a large nonstick skillet or wok with cooking spray and set pan over medium-high heat. Add oil and tofu and stir-fry until tofu is browned on all sides, about 2 minutes.
2
Add scallions, peppers, carrots and mushrooms and stir-fry until vegetables are tender and mushrooms release juice, about 3 to 5 minutes. Add soy sauce and cook 1 minute more.
3
Serve tofu mixture over rice. Yields about 1 1/2 cups of tofu stir-fry and 1/2 cup of rice per serving.
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