|POINTS® Value: 6 |
Preparation Time: 20 min
Cooking Time: 8 min
Level of Difficulty: Easy
Works with Simply Filling
|This crisp, colorful stir-fry is a tasty way to eat your vegetables. As seasons change, swap in your favorite, seasonal picks.|
| ||1 spray(s) cooking spray|
| ||1 tsp canola oil|
|1 pound(s) extra firm tofu, cut into 1-inch cubes|
|4 medium scallion(s), green and white parts, chopped|
|1 medium sweet red pepper(s), diced|
|1 medium green pepper(s), diced|
|2 medium carrot(s), diced|
|1 cup(s) cremini mushrooms, or button mushrooms, sliced|
| ||2 Tbsp low-sodium soy sauce|
|2 cup(s) cooked brown rice, regular or instant, kept hot|
- Coat a large nonstick skillet or wok with cooking spray; set pan over medium-high heat. Add oil and tofu; stir-fry until tofu is browned on all sides, about 2 minutes.
- Add scallions, peppers, carrots and mushrooms; stir-fry until vegetables are tender and mushrooms release their juice, about 3 to 5 minutes. Add soy sauce; stir and cook 1 minute more.
- Serve tofu mixture over rice. Yields about 1 1/2 cups stir-fry and 1/2 cup rice per serving.