Easy Vegetable Stir Fry (with Rice and Tofu)
For those nights when you want a super quick and healthy family dinner, this 20-minute Vegetable Stir Fry should be on your must-make list. (Plan to cook the rice ahead of time or to get it started first.)
Servings: 4
Calories: 565kcal
Equipment
Ingredients
- 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
Instructions
- 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.
- Add the Sesame Tofu.
- 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.
Notes
- 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.
Nutrition
Calories: 565kcal | Carbohydrates: 102g | Protein: 21g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 624mg | Potassium: 527mg | Fiber: 10g | Sugar: 13g | Vitamin A: 9242IU | Vitamin C: 19mg | Calcium: 198mg | Iron: 6mg