Asian Vegetable Stir-Fry

Ingredients

• 1 tablespoon cornstarch 
• 1 teaspoon sesame oil dark
• 2 teaspoons ginger fresh minced peeled
• 2  garlic cloves minced
• 1 cup brown rice instant uncooked
• 0.3 cup soya sauce low-sodium divided
• 1 tablespoon rice vinegar 
• 4.5 cups stir-fry vegetables fresh assorted cut
• 10.5 ounce spicy tofu firm drained cut into 1-inch cubes
• 1 cup water 
• 1 tablespoon water 

Equipment

• bowl
• frying pan

Directions

1. Cook rice in 1 cup water according to package directions to yield 2 cups cooked rice.
2. Sprinkle 1 tablespoon soy sauce over tofu; set aside.
3. Combine cornstarch and water in a small bowl; stir until smooth.
4. Add 1/4 cup soy sauce and vinegar.
5. Heat sesame oil in a large nonstick skillet over medium-high heat.
6. Add garlic and ginger; saut 30 seconds.
7. Add vegetables; stir-fry 3 minutes. Stir cornstarch mixture, and add to pan. Stir-fry 3 minutes or until vegetables are crisp-tender and sauce is thick.
8. Add tofu mixture; cook until thoroughly heated.
9. Serve over rice.
10. carbo rating: 28