Tofu and Vegetable Stir-Fry

Ingredients: (Conversion Chart)

• 1 cup jasmine rice
• 4 teaspoons vegetable oil
• 1 package firm tofu, patted dry and cut into 1-inch pieces
• 2 tablespoons soy sauce
• 8 ounces broccoli flowerets
• 1 red pepper, cut into ½-inch pieces
• 2 tablespoons Asian fish sauce
• 2 tablespoons fresh ginger, peeled and grated
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 clove garlic, crushed
• 10 ounces shredded carrots
• 3 tablespoons fresh lime juice

Directions:

1. Prepare jasmine rice as label directs; keep warm.
2. Meanwhile, in nonstick skillet, heat 2 teaspoons vegetable oil over medium-high heat until hot. Add tofu and 1 tablespoon soy sauce, and cook 5 minutes or until heated through and golden, gently stirring frequently. Transfer tofu to plate; set aside.
3. In same skillet, heat remaining 2 teaspoons vegetable oil. Add broccoli and red pepper, and cook, covered, about 6 minutes or until vegetables are tender-crisp, stirring occasionally.
4. In a bowl, mix 1 cup water with fish sauce, ginger, brown sugar, cornstarch, garlic, and remaining 1 tablespoon soy sauce. Return tofu to skillet and add carrots. Stir in soy-sauce mixture and add to skillet; heat to boiling. Boil 1 minute, gently stirring. Stir in lime juice. Serve over rice.

Nutrition Info: