Asian Vegetable Stir-Fry

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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