Garden Vegetable Stir-Fry With Tofu And Brown Rice Recipe

Name: Garden Vegetable Stir-Fry With Tofu And Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons water; 1 1/2 tablespoons cornstarch; 1 cup canned vegetable broth; 2 tablespoons oyster sauce; 2 tablespoons low-sodium soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1 teaspoon dark sesame oil; 1/2 teaspoon crushed red pepper; 3 teaspoons vegetable oil, divided; 1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes; 1 cup thinly sliced onion; 1 cup red bell pepper strips; 3 cups sliced zucchini (about 3/4 pound); 1 cup snow peas, trimmed; 1/2 cup diagonally sliced carrot; 1 (8-ounce) can sliced water chestnuts, drained; 1 cup cilantro sprigs; 3 cups hot cooked long-grain brown rice

Servings: persons

2 tablespoons water
1 1/2 tablespoons cornstarch
1 cup canned vegetable broth
2 tablespoons oyster sauce
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
3 teaspoons vegetable oil, divided
1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
1 cup thinly sliced onion
1 cup red bell pepper strips
3 cups sliced zucchini (about 3/4 pound)
1 cup snow peas, trimmed
1/2 cup diagonally sliced carrot
1 (8-ounce) can sliced water chestnuts, drained
1 cup cilantro sprigs
3 cups hot cooked long-grain brown rice

1
Combine water and cornstarch in a bowl; stir with a whisk. Stir in broth and next 6 ingredients (broth through crushed red pepper).
2
Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; stir-fry 8 minutes or until golden brown, stirring occasionally. Remove tofu from pan. Place tofu on several layers of paper towels.
3
Add 1 teaspoon vegetable oil to pan. Add onion and bell pepper, and stir-fry 2 minutes. Add the zucchini, snow peas, carrot, and water chestnuts; stir-fry 1 minute. Add tofu and broth mixture. Bring to a boil, and cook 2 minutes. Stir in cilantro. Serve with rice.

726

kcal

Calories

Fat

145

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 19 ingredients. The key ingredients include: 2 tablespoons water, 1 1/2 tablespoons cornstarch, 1 cup canned vegetable broth, 2 tablespoons oyster sauce, and more.

Yes, Garden Vegetable Stir-Fry With Tofu And Brown Rice 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.

Garden Vegetable Stir-Fry With Tofu And Brown Rice

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