Asian Vegetable Stir-Fry

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

Preparation

1. 1. Cook rice in 1 cup water according to package directions to yield 2 cups cooked rice.
2. 2. Sprinkle 1 tablespoon soy sauce over tofu; set aside.
3. 3. Combine cornstarch and water in a small bowl; stir until smooth. Add 1/4 cup soy sauce and vinegar.
4. 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