4 servings (serving size: 1 1/2 cups vegetables and 1/2 cup rice)
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
How to Make It
Cook rice in 1 cup water according to package directions to yield 2 cups cooked rice.
Sprinkle 1 tablespoon soy sauce over tofu; set aside.
Combine cornstarch and water in a small bowl; stir until smooth. Add 1/4 cup soy sauce and vinegar.
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.