Veggie and Tofu Stir Fry

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.