nicole9to5: For Stir Fry 1 Tablespoon olive oil ½ package of tofu (7 oz) 1 small red onion 2 medium
nicole9to5: For Stir Fry 1 Tablespoon olive oil ½ package of tofu (7 oz) 1 small red onion 2 medium carrots ½ cup water ½ cup snap peas ½ large bell pepper ½ cup bean sprouts ½ cup Your Favorite Stir Fry Sauce For Rice 1 cups water ½ cup rice Instructions Cook rice per instructions. Cut tofu into cubes and pat dry with a paper towel. Add tofu and olive oil in a pan and saute on high heat for ten minutes or until browned. Add ½ cup water and all veggies except bean sprouts to a separate pan. Steam for ten minutes on medium heat. Once veggies are soft, add stir fry sauce and bean sprouts. Let them warm up. Add tofu to veggies and stir fry sauce. Toss to coat. Serve over rice! Notes I bought my vegetables from the salad bar, so I could make this recipe really fast, but when I have cut them, it only takes about five minutes. You can add any veggies you want and/or leave out the tofu. Calories: 393 per serving -- source link
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