Unlike traditional stir-fry dishes, this one uses white wine to bring out the flavors of the vegetables. The mushrooms, carrots and squash are great sources of vitamins, fiber, and potassium and combined with tofu, make for a nutritious and filling meal.
1 (12.3-ounce) package reduced-fat extra-firm tofu, drained and cut into cubes
3 tablespoons low-sodium soy sauce
2 cups fresh bean sprouts
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups hot cooked jasmine or other long-grain rice
How to Make It
Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add carrot; stir-fry 4 minutes. Add garlic and 2 tablespoons wine; stir-fry 3 minutes. Add zucchini and squash; stir-fry 5 minutes. Add mushrooms and 2 tablespoons wine; stir-fry 5 minutes. Remove from heat.
Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add tofu; sauté 7 minutes, browning on all sides. Add soy sauce; cook 1 minute. Stir in sprouts, salt, and pepper. Add tofu mixture to vegetable mixture; heat thoroughly. Serve over rice.
3 1/2 stars. It's good but bland, has potential with some modifications. Also, cooking the carrot for 7 minutes really shriveled them down to almost nothing. Next time I'll add in the zucchini & squash at the same time I start the carrots to avoid them getting overcooked.
This is one of my favorite recipes. This was the first recipe I ever used tofu, and my whole family was surprised that they liked it. It is an extremely satisfying low calorie meal, and has become a standard at our house.