1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
1 cup thinly sliced onion
1 cup red bell pepper strips
3 cups sliced zucchini (about 3/4 pound)
1 cup snow peas, trimmed
1/2 cup diagonally sliced carrot
1 (8-ounce) can sliced water chestnuts, drained
1 cup cilantro sprigs
3 cups hot cooked long-grain brown rice
How to Make It
Combine water and cornstarch in a bowl; stir with a whisk. Stir in broth and next 6 ingredients (broth through crushed red pepper).
Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; stir-fry 8 minutes or until golden brown, stirring occasionally. Remove tofu from pan. Place tofu on several layers of paper towels.
Add 1 teaspoon vegetable oil to pan. Add onion and bell pepper, and stir-fry 2 minutes. Add the zucchini, snow peas, carrot, and water chestnuts; stir-fry 1 minute. Add tofu and broth mixture. Bring to a boil, and cook 2 minutes. Stir in cilantro. Serve with rice.
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I love stir-fries and love tofu and all the vegetables listed here. But the sauce was flat and boring. We wound up trying to fix it at the table with condiments, but it never was quite right. There are other much better stir-fry recipes in CL.