Garden Vegetable Stir-Fry With Tofu and Brown Rice

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Ready In: 60 Minutes

Servings: 4

One of my children is a vegetable lover like me - this is what we're making for his birthday dinner with us. From Cooking Light magazine. (Cooking time includes the time needed to cook the rice.)

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 flakes

3 teaspoons vegetable oil, divided

1 (12 1/3 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 fresh cilantro stem

3 cups hot cooked long-grain brown rice

Directions:

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.

By RecipeOfHealth.com