Garden Vegetable Stir-Fry With Tofu And Brown Rice

Garden Vegetable Stir-Fry With Tofu And Brown Rice
19 Ingredients
  • 2 tablespoons water
  • 1 1/2 tablespoons cornstarch
  • 1 cup canned vegetable broth
  • 2 tablespoons oyster sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon crushed red pepper
  • 3 teaspoons vegetable oil, divided
  • 1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
  • 1 cup thinly sliced onion
  • 1 cup red bell pepper strips
  • 3 cups sliced zucchini (about 3/4 pound)
  • 1 cup snow peas, trimmed
  • 1/2 cup diagonally sliced carrot
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1 cup cilantro sprigs
  • 3 cups hot cooked long-grain brown rice
Nutrition
266
13% daily value
12 servings
                                       
                                            low-​sugar, dairy-​free
     

Fat

9% 6

Saturated

4% 1

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 2

Carbs

15% 46

Carbs (net)

- 42

Fiber

16% 4

Sugars

- 3

Sugars, added

- 0

Protein

19% 9

Cholesterol

- 0

Sodium

11% 261

Calcium

23% 231

Magnesium

23% 99

Potassium

8% 389

Iron

12% 2

Zinc

15% 2

Phosphorus

31% 214

Vitamin A

8% 75

Vitamin C

31% 28

Thiamin (B1)

24% 0

Riboflavin (B2)

9% 0

Niacin (B3)

17% 3

Vitamin B6

33% 0

Folate equivalent (total)

10% 41

Folate (food)

- 41

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

- 0

Vitamin E

5% 1

Vitamin K

7% 9
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