Rainbow Veggies and Tofu Stir Fry

A delectable, colorful and nutritious vegetarian meal that’s simple to prepare.

Servings: 4 | Prep time: 20 min| Marinate time: 30 min | Cook time: 10 min

INGREDIENTS

1 (14-ounce) container extra firm tofu
1 tablespoon canola oil

Marinade
1 1/2 tablespoons reduced sodium soy sauce
1/2 tablespoon rice vinegar
1 tablespoon rice wine
2 cloves garlic, minced
1 teaspoon grated fresh ginger

Vegetables
1 tablespoon canola oil
1 red bell pepper, coarsely chopped
3 carrots, peeled and sliced
2 cups broccoli florets
1 (8-ounce) box mushrooms
1 medium yellow onion, halved and sliced

DIRECTIONS

Cut the tofu into cubes and place on plate covered with paper towels. Cover with additional sheets of paper towels and another plate. Let sit for ten minutes to absorb excess water.
Prepare marinade by whisking all ingredients together. Place the tofu cubes in a shallow dish, cover with marinade and let sit for 30 minutes.
Add 1 tablespoon canola oil in a large non-stick skillet over medium heat. Cook the tofu cubes for several minutes and then turn. Cook for an additional 3 -4 minutes. Remove from pan and set aside.
Add an additional tablespoon of canola oil to the skillet. Stir fry the vegetables and then return the tofu to the pan. Toss together and serve.