Veggie Stir-Fry with Tofu and Brown Rice

Ingredients

• 1 block firm tofu, pressed and cubed
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 2 cups mixed vegetables (such as broccoli, bell peppers, snap peas, carrots)
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Cooked brown rice for serving

Nutritional Information (per serving, excluding rice)

• Calories: 320
• Protein: 18g
• Fat: 12g
• Carbohydrates: 38g
• Fiber: 8g
• Micronutrients: Provides plant-based protein, fiber, Vitamin C, Vitamin K, and various minerals.

Preparation

1. In a bowl, marinate cubed tofu in soy sauce and hoisin sauce for at least 15 minutes.
2. Heat sesame oil in a large skillet or wok over medium-high heat.
3. Add marinated tofu and cook until golden brown on all sides. Remove from skillet and set aside.
4. In the same skillet, add minced garlic and grated ginger, and cook for about 1 minute until fragrant.
5. Add mixed vegetables to the skillet and stir-fry until tender-crisp.
6. Return cooked tofu to the skillet and toss everything together until heated through.
7. Serve the veggie stir-fry over cooked brown rice for a filling and fiber-rich dinner option.