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Garden Vegetable Stir-fry with Tofu and Brown Rice

Garden Vegetable Stir-fry with Tofu and Brown Rice
Photo by Becky Luigart-Stayner

Ingredients

  • 3 teaspoons vegetable oil, divided
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
  • + 12 more ingredients
    • 1 cup red bell pepper strips
    • 1 ½ tablespoons cornstarch
    • 2 tablespoons water
    • 3 cups sliced zucchini (about 3/4 pound)
    • 1 cup thinly sliced onion
    • 1 cup canned vegetable broth
    • ½ teaspoon crushed red pepper
    • 1 cup snow peas, trimmed
    • 3 cups hot cooked long-grain brown rice
    • 1 cup cilantro sprigs
    • 1 teaspoon dark sesame oil
    • ½ cup diagonally sliced carrot

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

View full recipe at My Recipes

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