Colorful and quick, this stir-fry is tossed in hoisin sauce and toasted sesame oil, then served over brown rice and garnished with chopped nuts.
Recipe information
Yield
Serves 4; 1 cup vegetable and tofu mixture and 1/2 cup rice per serving
Ingredients
Preparation
Step 1
Put the cornstarch in a small bowl. Add the broth, hoisin sauce, soy sauce, and sesame oil, whisking until the cornstarch is dissolved. Set aside.
Step 2
Prepare the rice using the package directions, omitting the salt and margarine.
Step 3
Meanwhile, in a large saucepan, heat the canola oil over medium-high heat, swirling to coat the bottom. Cook the garlic for 15 to 20 seconds, or until soft, stirring occasionally and watching carefully so it doesn’t burn.
Step 4
Stir in the tofu. Cook for 3 to 4 minutes, or until light golden brown and heated through, stirring constantly.
Step 5
Stir in the remaining ingredients except the peanuts. Cook for 2 to 3 minutes, or until the peas and bok choy are tender-crisp and the mixture is heated through, stirring constantly.
Step 6
Make a well in the center of the tofu mixture. Pour in the reserved broth mixture. Bring to a simmer, still over medium-high heat, stirring constantly in the well only. Simmer for 2 to 3 minutes, or until the broth mixture is thickened, stirring constantly. Stir into the tofu mixture. Spoon over the rice. Sprinkle with the peanuts.
Nutrition information
Step 7
(Per serving)
Step 8
Calories: 226
Step 9
Total fat: 6.0g
Step 10
Saturated: 0.5g
Step 11
Trans: 0.0g
Step 12
Polyunsaturated: 2.0g
Step 13
Monounsaturated: 2.5g
Step 14
Cholesterol: 0mg
Step 15
Sodium: 294mg
Step 16
Carbohydrates: 33g
Step 17
Fiber: 3g
Step 18
Sugars: 5g
Step 19
Protein: 11g
Step 20
Calcium: 82mg
Step 21
Potassium: 255mg
Dietary Exchanges
Step 22
2 starch
Step 23
1 lean meat
