Name: Tofu and Four Vegetable Stir-Fry
Ingredients: 0.5 cup(s) sweet red pepper(s) (sliced); 0.5 cup(s) uncooked carrot(s) (sliced); 0.5 cup(s) uncooked sugar snap peas (halved); 0.5 cup(s) canned water chestnut(s) (sliced); 1 cup(s) firm tofu (cubed); 2 spray(s) cooking spray; 2 Tbsp uncooked scallion(s) (chopped); 0.125 tsp minced garlic (or to taste); 0.5 Tbsp low sodium soy sauce (or to taste); 1 tsp sesame oil; 0.5 cup(s) long grain cooked brown rice

Meal Items

sweet red pepper(s)

½ cup(s), (sliced)
uncooked carrot(s)

½ cup(s), (sliced)
uncooked sugar snap peas

½ cup(s), (halved)
canned water chestnut(s)

½ cup(s), (sliced)
firm tofu

1 cup(s), (cubed)
cooking spray

2 spray(s)
uncooked scallion(s)

2 Tbsp, (chopped)
minced garlic

⅛ tsp, (or to taste)
low sodium soy sauce

½ Tbsp, (or to taste)
sesame oil

1 tsp
long grain cooked brown rice

½ cup(s)

Notes

Stir-fry peppers, carrots, sugar snap peas, water chestnuts and tofu with cooking spray, scallions and garlic; sprinkle with soy sauce and sesame oil. Enjoy with rice.

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Tofu and Four Vegetable Stir-Fry

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Tofu and Four Vegetable Stir-Fry

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