Ginger Tofu Vegetable Stir-Fry

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 1 Tbsp sesame oil
• 3 cups broccoli florets
• 1 large red bell pepper, sliced
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 1 Tbsp fresh ginger, grated
• 3 Tbsp low-sodium tamari
• 2 cups cooked brown rice
• 2 green onions, sliced

Instructions

1. Pat the tofu dry. Heat half the oil in a large skillet or wok and cook the tofu 8 minutes, turning, until golden. Remove.
2. Add the remaining oil, broccoli, pepper and mushrooms with 2 Tbsp water; stir-fry 4 to 5 minutes until crisp-tender.
3. Add the garlic and ginger and stir for 30 seconds.
4. Return the tofu, add the tamari and toss to coat. Serve over brown rice with green onions.

Tips

• Tamari is usually wheat-free; check the label if you need gluten-free.
• Pressing tofu for 15 minutes helps it crisp.

Storage

Refrigerate up to 3 days.

Nutrition per serving (estimate)

Estimated per serving (4 servings) from USDA FoodData Central SR Legacy values for each ingredient. Brands, sizes and cooking methods vary, so treat these as estimates. Optional toppings not listed are excluded.