Saturday, October 10, 2009

Tofu and Vegetable Stir-Fry

POINTS® Value: 6
Servings: 4
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.

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