Stir-Fried Vegetables and Tofu

Prep Time: 20 Minutes

Cook Time: 29 Minutes

Ready In: 49 Minutes

Servings: 6

Ingredients:

1 cup uncooked jasmine or other long-grain rice

2 tablespoons olive oil, divided

2/3 cup julienne-cut carrot

1/4 cup dry white wine, divided

2 garlic cloves, minced

2 cups julienne-cut zucchini

1 1/2 cups julienne-cut yellow squash

1 (8-ounce) package button mushrooms, quartered

1 (8-ounce) package cremini mushrooms, quartered

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

Directions:

1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add carrot; stir-fry 4 minutes. Add 2 tablespoons wine and garlic; stir-fry 3 minutes. Add zucchini and squash; stir-fry 5 minutes. Add remaining 2 tablespoons wine and mushrooms, and stir-fry 5 minutes. Remove from pan.
3. Heat 1 tablespoon oil in pan over medium-high heat. Add tofu; sauté 7 minutes. Add soy sauce; cook 1 minute. Stir in sprouts, salt, and pepper. Return vegetable mixture to pan; stir-fry 2 minutes. Serve over rice.

By RecipeOfHealth.com