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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