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Asian Vegetable Stir-Fry

Yield 4 servings (serving size: 1 1/2 cups vegetables and 1/2 cup rice)
Look for 16-ounce bags of cut assorted fresh vegetables in the produce section of your local supermarket.

Ingredients

  • 1 cup uncooked instant brown rice
  • 1 cup water
  • 1/4 cup plus 1 tablespoon low-sodium soy sauce, divided
  • 1 (10.5-ounce) package firm tofu, drained and cut into 1-inch cubes
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon rice vinegar
  • 1 teaspoon dark sesame oil
  • 2 garlic cloves, minced
  • 2 teaspoons minced peeled fresh ginger
  • 4 1/2 cups cut assorted fresh stir-fry vegetables

Nutrition Information

  • calories 198
  • caloriesfromfat 0.0 %
  • fat 4.1 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 9.6 g
  • carbohydrate 30.6 g
  • fiber 2.8 g
  • cholesterol 0.0 mg
  • iron 1.8 mg
  • sodium 724 mg
  • calcium 85 mg

How to Make It

  1. Cook rice in 1 cup water according to package directions to yield 2 cups cooked rice.

  2. Sprinkle 1 tablespoon soy sauce over tofu; set aside.

  3. Combine cornstarch and water in a small bowl; stir until smooth. Add 1/4 cup soy sauce and vinegar.

  4. Heat sesame oil in a large nonstick skillet over medium-high heat. Add garlic and ginger; sauté 30 seconds. Add vegetables; stir-fry 3 minutes. Stir cornstarch mixture, and add to pan. Stir-fry 3 minutes or until vegetables are crisp-tender and sauce is thick. Add tofu mixture; cook until thoroughly heated. Serve over rice.

  5. carbo rating: 28

The Complete Step-by-Step Low Carb Cookbook