Servings: 4
Prep Time: 5 min
Cook Time: 15 min
Ingredient list
- 4 tsp olive oil
- 12 oz tofu (firm or extra firm)
- 2 Tbsp lower sodium soy sauce
- 24 oz fresh or frozen mixed vegetables (such as carrots, broccoli, snow peas, and more)
- 1 cup chicken or vegetable broth (fat-free, low-sodium)
- 2 cups cooked brown rice
*Try using our Tofu!
Preparation
- Cook brown rice according to product instructions.
- While rice is cooking, drain tofu and cut into 1-inch cubes using a cutting board and knife.
- Chop any fresh vegetables into bite-sized or 1-inch pieces.
Cooking
- In a large nonstick skillet or wok, heat 2 tsp olive oil over medium-high heat. Add tofu and sauté until golden brown on all sides. Add 1 Tbsp soy sauce and sauté for 1 more minute. Remove from pan.
- Add remaining 2 tsp. olive oil to skillet and heat. Add vegetables and remaining 1 Tbsp soy sauce to skillet and sauté for 4 minutes.
- Add chicken broth to pan and bring to a simmer. Cook for 5 minutes.
- Serve over brown rice.
Recipe Courtesy of the American Diabetes Association here.