Asian Vegetable Stir-Fry Recipe

Name: Asian Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked instant brown rice; 1 cup water; 1/4 cup plus 1 tablespoon low-sodium soy sauce, divided; 1 (10.5-ounce) package firm tofu, drained and cut into 1-inch cubes; 1 tablespoon cornstarch; 1 tablespoon water; 1 tablespoon rice vinegar; 1 teaspoon dark sesame oil; 2 garlic cloves, minced; 2 teaspoons minced peeled fresh ginger; 4 1/2 cups cut assorted fresh stir-fry vegetables

Servings: persons

1 cup uncooked instant brown rice
1 cup water
1/4 cup plus 1 tablespoon low-sodium soy sauce, divided
1 (10.5-ounce) package firm tofu, drained and cut into 1-inch cubes
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon rice vinegar
1 teaspoon dark sesame oil
2 garlic cloves, minced
2 teaspoons minced peeled fresh ginger
4 1/2 cups cut assorted fresh stir-fry vegetables

1
Cook rice in 1 cup water according to package directions to yield 2 cups cooked rice.
2
Sprinkle 1 tablespoon soy sauce over tofu; set aside.
3
Combine cornstarch and water in a small bowl; stir until smooth. Add 1/4 cup soy sauce and vinegar.
4
Heat sesame oil in a large nonstick skillet over medium-high heat. Add garlic and ginger; saute 30 seconds. Add vegetables; stir-fry 3 minutes. Stir cornstarch mixture, and add to pan. Stir-fry 3 minutes or until vegetables are crisp-tender and sauce is thick. Add tofu mixture; cook until thoroughly heated. Serve over rice.
5
carbo rating: 28

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup uncooked instant brown rice, 1 cup water, 1/4 cup plus 1 tablespoon low-sodium soy sauce, divided, 1 (10.5-ounce) package firm tofu, drained and cut into 1-inch cubes, and more.

Yes, Asian Vegetable Stir-Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Vegetable Stir-Fry

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