Four-Vegetable Stir Fry with Tofu

By marck

Weight Watchers. 5 pts. per serving.

I'm a little dubious about the tofu being flavorful when it's added so late in the recipe. I'm thinking it makes more sense to do a little sautéing of it ahead of time -- maybe even with a little flavored oil -- before adding it back in at the end. But that's just a hunch.

Ingredients

• 3 C cooked brown rice
• 2 tsp canola oil
• 2 garlic cloves, minced
• 2 tsp minced, peeled fresh ginger
• 12 shiitake mushrooms, stems removed and caps thickly sliced
• 3 C broccoli florets
• 2 carrots, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 14-oz container firm tofu, drained and diced
• 2 Tbsp reduced-sodium soy sauce
• 1 tsp dark (Asian) sesame oil

Preparation

Step 1

1. Heat a large, deep nonstick skillet or wok over high heat. Add the canola oil and swirl to coat the skillet. Add the garlic and ginger and stir fry until fragrant, about 30 seconds.

2. Add the mushrooms, broccoli, carrots, and bell pepper; stir-fry until tender about 6 minutes. Add the remaining ingredients and stir-fry until headed through, about 1 minute longer. Serve with rice.