Prep and Cook Time 18 minutes
YIELD Makes 4 servings
|2||cups uncooked instant rice|
|2||teaspoons vegetable oil|
|2||cups broccoli florets|
|1||large carrot, sliced|
|1/2||green bell pepper, sliced|
|1/4||cup frozen chopped onion|
|1/2||cup teriyaki sauce|
|1/2||cup orange juice|
|1||teaspoon bottled minced garlic|
|1/2||teaspoon ground ginger|
|1/4||to 1/2 teaspoon hot pepper sauce|
|1||package (10-1/2 ounces) reduced-fat firm tofu, drained and cubed|
- Cook rice according to package directions.
- While rice is cooking, heat oil in large skillet. Add broccoli, carrot, bell pepper and onion; cook and stir 3 minutes.
- Combine teriyaki sauce, orange juice, cornstarch, garlic, ginger and pepper sauce in small bowl; mix well. Pour sauce over vegetables in skillet. Bring to a boil; cook and stir 1 minute.
- Add tofu to skillet; stir gently to coat with sauce. Serve over rice.
For a special touch, garnish with red bell pepper strips.
This recipe appears in: Asian
|Serving Size:||1/4 of total recipe|
|Saturated Fat||<1 g|
|Total Fat||4 g|
|Calories from Fat||10 %|