45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 4 persons
Weight Per Serving: 593g
Price Per Serving: 2.77$
405kcal
Nutrition
Calories: 405kcal
Protein: 15.41%
Fat: 22.15%
Carbs: 62.44%
Ingredients
- 1 cup bell pepper red
- 8 ounce water chestnuts drained sliced canned
- 0.5 cup carrots diagonally sliced
- 1 cup cilantro leaves
- 3 cups brown rice long-grain hot cooked
- 1.5 tablespoons cornstarch
- 0.5 teaspoon pepper red crushed
- 1 teaspoon sesame oil dark
- 2 tablespoons soy sauce low-sodium
- 1 cup onion thinly sliced
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 cup snow peas trimmed
- 1 teaspoon sugar
- 12.3 ounce tofu firm drained cut into 1/2-inch cubes reduced-fat
- 1 cup vegetable stock canned
- 3 teaspoons vegetable oil divided
- 2 tablespoons water
- 0.8 pound zucchini sliced
Equipment
- bowl
- frying pan
- paper towels
- whisk
Directions
- Combine water and cornstarch in a bowl; stir with a whisk. Stir in broth and next 6 ingredients (broth through crushed red pepper).
- Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat.
- Add tofu; stir-fry 8 minutes or until golden brown, stirring occasionally.
- Remove tofu from pan.
- Place tofu on several layers of paper towels.
- Add 1 teaspoon vegetable oil to pan.
- Add onion and bell pepper, and stir-fry 2 minutes.
- Add the zucchini, snow peas, carrot, and water chestnuts; stir-fry 1 minute.
- Add tofu and broth mixture. Bring to a boil, and cook 2 minutes. Stir in cilantro.
- Serve with rice.
Nutrition Facts
Properties
Nutrition Score
28.271739477697%
Flavonoids
Nutrients percent of daily need