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Photo of Tofu and Vegetable Stir-Fry by WW

Tofu and Vegetable Stir-Fry

4
Points®
Total Time
28 min
Prep
20 min
Cook
8 min
Serves
4
Difficulty
Easy
This crisp, colorful stir-fry is a tasty way to eat your vegetables. As seasons change, swap in your favorite, seasonal picks.

Ingredients

Cooking spray

1 spray(s)

Canola oil

1 tsp

Extra firm tofu

1 pound(s), cut into 1-inch cubes

Scallions

4 medium, green and white parts, chopped

Red bell pepper

1 medium, diced

Green bell pepper

1 medium, diced

Carrots

2 medium, diced

Cremini mushroom

1 cup(s), sliced, or button mushrooms, sliced

Less sodium soy sauce

2 Tbsp

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; set pan over medium-high heat. Add oil and tofu; stir-fry until tofu is browned on all sides, about 2 minutes.
  2. Add scallions, peppers, carrots and mushrooms; stir-fry until vegetables are tender and mushrooms release their juice, about 3 to 5 minutes. Add soy sauce; stir and cook 1 minute more.
  3. Serve tofu mixture over rice. Yields about 1 1/2 cups stir-fry and 1/2 cup rice per serving.

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