Stir-Fried Vegetables and Tofu

Ingredients

• 2 tablespoons olive oil, divided
• 3 tablespoons low-sodium soy sauce
• 3 cups hot cooked jasmine or other long-grain rice
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 2 cups fresh bean sprouts
• ²/₃ cup julienne-cut carrot
• + 7 more ingredients
• • 2 garlic cloves, minced
  • ¼ cup dry white wine, divided
  • 2 cups julienne-cut zucchini
  • 1 ½ cups julienne-cut yellow squash
  • 1 (8-ounce) package button mushrooms, quartered
  • 2 ½ cups quartered cremini mushrooms (about 8 ounces)
  • 1 (12.3-ounce) package reduced-fat extra-firm tofu, drained and cut into cubes

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 ...

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