Tofu Stir Fry with Winter Vegetables

prep time:: 40 minutes including rice
total time:: 40 minutes including rice

Makes 4 servings

Heather Clements

vegetarian stir-fry with winter vegetables

ingredients

2 cups green beans or kidney beans
2 cups broccoli cuts
2 cups cauliflower cuts or other veggie
1 1/3 cup soft tofu cubes, drained
2 cups sliced water chestnuts (2 cans drained) or snow peas
1/4 cup soy sauce
2 Tbsp + 2 tsp lemon juice
1 Tbsp + 1 tsp dark sesame oil
1 Tbsp + 1 tsp cooking oil
1 tsp dried parsley, crushed
1 tsp dried basil, crushed
1 tsp black pepper
1 cup uncooked brown rice
2 1/2 cup water to cook rice

directions

Cook brown rice in water 40 minutes. Place on serving plate. Chop green or kidney beans; broccoli cuts; cauliflower cuts or other veggie; soft tofu, drained; and sliced water chestnuts or pea pods as needed. Heat dark sesame oil and cooking oil in skillet and stir-fry veggies with soy sauce, lemon juice, pepper, dried parsley, and dried basil over medium heat. Serve over cooked brown rice.

notes

This makes a good vegetarian dinner when dieting. Breakfast: Tofu Breakfast Quesadilla, Midmorning and afternoon: Low carb high protein bar, Lunch: Fresh Fruit Salad.

Source: Heather Clements