Go Back
Print Pin

Tofu Stir Fry

This recipe calls for tofu but it would be great with chicken or other protein. We are trying to keep the WW points down so this recipe does not call for a lot of rice or peanuts, but feel free to add more if you aren't counting calories. We got the sauce recipe from Fork in the Kitchen. I've modified it a little but not a lot. Mainly reduced the amount by a half and made it a tiny bit less sweet. Again, to save WW points. If you like your stir fry with more sauce, it's excellent with twice as much sauce as the recipe below calls for.
Course Main Course
Cuisine Chinese
Keyword Mile-High, WW
Servings 4

Ingredients

Stir Fry Ingredients:

  • 16 oz firm tofu
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetables such as carrots, kale, peppers, broccoli, asparagus, squash, mushroom; whatever you have on hand (frozen mixed vegetables work well; Costco has a good stir-fry blend)
  • 1 cup cooked brown rice (we use Seeds of Change Quinoa and Brown Rice because it's already made and easy)
  • 1/2 cup roasted salted peanuts (2 tablespoons per serving)

Sauce Ingredients:

  • 1/4 cup low sodium soy sauce
  • 1/4 cup chicken or vegetable broth (water is ok if you don't have broth)
  • 1 tbsp fresh ginger, chopped (I use frozen ginger from Trader Joe's)
  • 2 cloves garlic, minced
  • 1 tsp corn starch
  • 1 tsp honey or agave syrup
  • 1 tsp toasted sesame oil (regular sesame oil is fine, too)
  • 1/2 tsp rice vinegar

Instructions

  • Blot the tofu with a kitchen towel to absorb as much water as possible, then cut into 1/2 inch cubes.
  • Heat 1 T of the olive oil in a skillet on medium heat. Add the tofu. Stir every 5 minutes or so. Cook till tofu is nicely browned.
  • While tofu is cooking, in another skillet or wok, heat the rest of the olive oil and add the chopped onion and cook till it softens.
  • Add garlic and cook another minute.
  • Add the vegetables and cook till tender. Don't overcook. If you have some vegetables that may take longer such as carrots, put them in first and then add the faster cooking vegetables later.
  • Stir in the brown rice and cook till heated.
  • Mix all the sauce ingredients in a jar and shake well.
  • When the tofu is done (nicely browned), stir or shake the sauce ingredients once again and then add to the tofu in the skillet. Stir well and cook until the sauce bubbles and thickens. Won't take long.
  • Combine the tofu with the vegetables and stir well.
  • Put into serving bowls and sprinkle with the peanuts.