Stir-Fried Vegetables and Tofu

Stir-Fried Vegetables and Tofu
Photo by Randy Mayor

Ingredients

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

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 ...

View full recipe at My Recipes

Comments

Variations on Stir-Fried Vegetables and Tofu

  • Stir-Fried Vegetables And Tofu
    • 1 cup uncooked jasmine or other long-grain rice
    • 2 cups julienne-cut zucchini
    • 1/4 cup dry white wine, divided
    • 2 garlic cloves, minced
    • +9 other ingredients


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