Vegetable And Tofu Stir-Fry Recipe

Name: Vegetable And Tofu Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups quick-cooking brown rice; 1/2 cup vegetable broth; 1/4 cup dry sherry; 1 tablespoon cornstarch; 1 tablespoon reduced sodium soy sauce; 1 teaspoon granulated sugar; 1 teaspoon fresh ginger, grated; 1/2 teaspoon crushed red pepper flakes (optional); 1 cup carrot, thinly sliced; 3 garlic cloves, minced; 3 cups broccoli florets; 6 ounces firm tofu, cut into 1/2-inch pieces

Servings: persons

1 1/2 cups quick-cooking brown rice
1/2 cup vegetable broth
1/4 cup dry sherry
1 tablespoon cornstarch
1 tablespoon reduced sodium soy sauce
1 teaspoon granulated sugar
1 teaspoon fresh ginger, grated
1/2 teaspoon crushed red pepper flakes (optional)
1 cup carrot, thinly sliced
3 garlic cloves, minced
3 cups broccoli florets
6 ounces firm tofu, cut into 1/2-inch pieces

1
Prepare rice according to package directions, then set aside, but keep warm.
2
For sauce, in a small bowl stir together the broth, dry sherry, cornstarch, soy sauce, sugar, ginger & the optional red pepper (if desired), then set aside.
3
Spray a cold wok or large skillet with nonstick cooking spray, then preheat over medium-high heat.
4
Stir-fry carrots & garlic for 2 minutes.
5
Add broccoli & stir-fry 3-4 minutes more, or until vegetables are crisp-tender, then push vegetables away from center of wok or skillet.
6
Stir sauce, then add to center of wok or skillet, & cook, stirring, until thickened & bubbly.
7
Add tofu & stir everything together to coat with sauce.
8
Cook & stir for 1 minute more.
9
To serve, spoon vegetable mixture over rice.

471

kcal

Calories

Fat

104

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 12 ingredients. The key ingredients include: 1 1/2 cups quick-cooking brown rice, 1/2 cup vegetable broth, 1/4 cup dry sherry, 1 tablespoon cornstarch, and more.

Yes, Vegetable And Tofu 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.

Vegetable And Tofu Stir-Fry

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