Print
Add to Collection Go to Collections
Vegetable Stir Fry with Rice and Tofu
I like to use vegetables like carrots, broccoli, bell peppers, and snap peas in this easy recipe. Plan to cook the rice ahead of time or to get it started first.
Course Dinner
Cuisine Asian
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 4
Calories 565 kcal
1.5 cups short grain rice (brown or white) 1 tablespoon toasted sesame oil 4 cups mixed veggies 1/4 cup reduced-sodium soy sauce 1/4 cup maple syrup 1 garlic clove (peeled and grated) 1 inch ginger (grated) 1 recipe Sesame Tofu peanuts, lime juice, and/or hot sauce, optional
Prepare the rice according to package directions.
Meanwhile, warm the oil in a nonstick or cast iron skillet over medium heat. Add the vegetables and stir to coat.
Cover and cook for 8-10 minutes, or until veggies are soft when poked with a fork, yet still tender.
Meanwhile, stir together the soy sauce, maple syrup, ginger and garlic in a small bowl. Pour into the veggies and tofu.
Server warm over rice with peanuts, lime juice, and/or hot sauce.
Store any leftovers in an airtight container in the fridge and reheat to serve.
Try to chop veggies to be about the same size so they cook evenly.
Use prechopped veggies like broccoli florets or cauliflower florets to streamline the prep time.
Use whichever kind of rice your family prefers. We like Lundberg short grain brown rice or white basmati rice.
Store fresh ginger in a zip top bag in the freezer and grate (with the peel on!) with a microplane.
Sub in 1/2 teaspoon grated ginger in place of fresh if you don't have any on hand.
Calories: 565 kcal | Carbohydrates: 102 g | Protein: 21 g | Fat: 9 g | Saturated Fat: 1 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 3 g | Sodium: 624 mg | Potassium: 527 mg | Fiber: 10 g | Sugar: 13 g | Vitamin A: 9242 IU | Vitamin C: 19 mg | Calcium: 198 mg | Iron: 6 mg