Tofu and Vegetable Stir-Fry
- Total Time
This crisp, colorful stir-fry is a tasty way to eat your vegetables. As seasons change, swap in your favorite, seasonal picks.
cooking spray1 spray(s)
canola oil1 tsp
extra firm tofu1 pound(s), cut into 1-inch cubes
uncooked scallion(s)4 medium, green and white parts, chopped
sweet red pepper(s)1 medium, diced
green pepper(s)1 medium, diced
uncooked carrot(s)2 medium, diced
Cremini mushrooms1 cup(s), or button mushrooms, sliced
low sodium soy sauce2 Tbsp
long grain cooked brown rice2 cup(s), regular or instant, kept hot
- 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.
- 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.
- Serve tofu mixture over rice. Yields about 1 1/2 cups stir-fry and 1/2 cup rice per serving.