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Photo of Scallion-Tofu and Vegetable Stir-Fry by WW

Scallion-Tofu and Vegetable Stir-Fry

3
Point(s)
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 scallion(s)

4 medium, green and white parts chopped

Sweet red pepper(s)

1 medium, seeded and diced

Green pepper(s)

1 medium, seeded and diced

Uncooked carrot(s)

2 medium, peeled and diced

Cremini mushroom(s)

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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