Ingredients
- 1 cup uncooked instant brown rice
- 1 cup water
- 1/4 cup plus 1 tablespoon low-sodium soy sauce, divided
- 1 (10.5-ounce) package firm tofu, drained and cut into 1-inch cubes
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon rice vinegar
- 1 teaspoon dark sesame oil
- 2 garlic cloves, minced
- 2 teaspoons minced peeled fresh ginger
- 4 1/2 cups cut assorted fresh stir-fry vegetables
Description
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