Stir-Fried Vegetables and Tofu

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

2 tablespoons olive oil, divided

2/3 cup julienne-cut carrot

2 garlic cloves, minced

1/4 cup dry white wine, divided

2 cups julienne-cut zucchini

1 1/2 cups julienne-cut yellow squash

1 (8-ounce) package button mushrooms, quartered

2 1/2 cups quartered cremini mushrooms (about 8 ounces)

1 (12.3-ounce) package reduced-fat extra-firm tofu, drained and cut into cubes

3 tablespoons low-sodium soy sauce

2 cups fresh bean sprouts

1/4 teaspoon salt

1/4 teaspoon black pepper

3 cups hot cooked jasmine or other long-grain rice

Directions:

1. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add carrot; stir-fry 4 minutes. Add garlic and 2 tablespoons wine; stir-fry 3 minutes. Add zucchini and squash; stir-fry 5 minutes. Add mushrooms and 2 tablespoons wine; stir-fry 5 minutes. Remove from heat.
2. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add tofu; sauté 7 minutes, browning on all sides. Add soy sauce; cook 1 minute. Stir in sprouts, salt, and pepper. Add tofu mixture to vegetable mixture; heat thoroughly. Serve over rice.

By RecipeOfHealth.com