Garden Vegetable Stir-Fry With Tofu and Brown Rice

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Total Time
1hr
Prep 15 mins
Cook 45 mins

One of my "children" is a vegetable lover like me - this is what we're making for his birthday dinner with us. From Cooking Light magazine. (Cooking time includes the time needed to cook the rice.)

Ingredients Nutrition

Directions

  1. Combine water and cornstarch in a bowl; stir with a whisk. Stir in broth and next 6 ingredients (broth through crushed red pepper).
  2. 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.
  3. 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.