Garden Vegetable Stir-fry with Tofu and Brown Rice
Garden Vegetable Stir-fry with Tofu and Brown Rice is a gluten free, dairy free, and pescatarian side dish. This recipe serves 4. One portion of this dish contains about 13g of protein, 8g of fat, and a total of 369 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. If you have bell pepper strips, tofu, oyster sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Combine water and cornstarch in a bowl; stir with a whisk. Stir in broth and next 6 ingredients (broth through crushed red pepper).
Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat.
Add tofu; stir-fry 8 minutes or until golden brown, stirring occasionally.
Place tofu on several layers of paper towels.
Add 1 teaspoon vegetable oil to pan.
Add onion and bell pepper, and stir-fry 2 minutes.
Add the zucchini, snow peas, carrot, and water chestnuts; stir-fry 1 minute.
Add tofu and broth mixture. Bring to a boil, and cook 2 minutes. Stir in cilantro.