4 servings

How to Make It

Step 1

Place tofu between 2 flat plates or cutting boards. Weight the top with a heavy can (sides of tofu should be bulging slightly, but not cracking). Let stand 40 to 45 minutes; pour off liquid, and discard. Cut tofu into 1/2-inch cubes, and set aside.

Step 2

Combine soy sauce and next 4 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. Let stand 10 minutes. Remove tofu from marinade, reserving marinade.

Step 3

Drizzle vegetable oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add tofu, and stir-fry 4 minutes. Add broccoli and red bell pepper; stir-fry 2 minutes. Add cabbage and bean sprouts, and stir-fry 2 additional minutes or until vegetables are crisp-tender. Add reserved marinade; toss gently, and cook 30 seconds or until thoroughly heated. Stir in sesame seeds.

Step 4

Spoon 3/4 cup rice onto each individual serving plate. Top evenly with vegetable mixture.

501 Delicious Heart Healthy Recipes

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