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
794
40% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free
     

Fat

26% 17

Saturated

12% 2

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 7

Carbs

45% 136

Carbs (net)

- 125

Fiber

47% 12

Sugars

- 10

Sugars, added

- 1

Protein

57% 28

Cholesterol

- 0

Sodium

33% 782

Calcium

69% 692

Magnesium

70% 294

Potassium

24% 1151

Iron

37% 7

Zinc

46% 5

Phosphorus

91% 638

Vitamin A

25% 226

Vitamin C

92% 83

Thiamin (B1)

72% 1

Riboflavin (B2)

27% 0

Niacin (B3)

50% 8

Vitamin B6

97% 1

Folate equivalent (total)

30% 121

Folate (food)

- 121

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

- 0

Vitamin E

14% 2

Vitamin K

22% 27

Sugar alcohols

- 0

Water

- 388
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