This ingredient list might look daunting because I like a
lot of variety in my stir fry. This recipe combines four of my favorite
vegetables, but of course you can always leave some out if you’re short on
ingredients. I put this together in under an hour and ended up with plenty of
leftovers. It definitely beats microwave stir-fry mix!
Veggie Stir Fry with Tofu
1/4 cup soy sauce
1 T lemon juice
2 T vegetable oil
1 t garlic powder
7 ounces firm tofu, cut into ½ inch thick slices
1 T grated fresh ginger
1 T minced garlic
2 cups broccoli florets
1 red bell pepper, cut into strips
1 large carrot, cut into rounds
1 small zucchini, sliced
½ cup white rice
·
Pour the soy sauce and lemon juice in a large
bowl, add the garlic powder and blend. Place the tofu slabs in the bowl and
marinate for 5 minutes.
·
While the tofu marinates, slice the broccoli,
bell pepper, carrot and zucchini. Place in separate bowl.
·
Heat a large skillet over medium-high heat and cook
the tofu, reserving the marinade. Cook for about 4 minutes until brown on each
side, then transfer to a cutting board and cut into cubes. Return the tofu to
the marinade bowl.
·
Cook the white rice according to directions.
·
While the rice cooks, heat the vegetable oil in
the skillet over medium-high heat. Add the fresh ginger and minced garlic and
cook, stirring constantly until fragrant.
·
Add the broccoli, bell pepper, carrot and
zucchini to the skillet and stir fry until the vegetables begin to soften,
about 4 minutes.
·
Cover the skillet and cook until the veggies are
crisp-tender, about 2 to 4 minutes.
·
When the veggies are done, add them to the bowl
with tofu and stir to combine.
·
Serve over rice.
