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Makes 4 servings
1 tbsp. canola oil
6 green onion, chopped (white part only)
3 cups broccoli flowerets
4-5 cloves garlic, crushed
2 tsp. fresh ginger root, chopped
¼ cup water
16 oz. firm tofu, drained and cubed
½ cup frozen peas
½ cup frozen corn
½ cup shitake mushrooms, chopped
2 tbsp. reduced-sodium soy sauce
2 tsp. sugar
1 tbsp. rice vinegar
2 tsp. arrowroot or cornstarch, mixed with water to form paste
1. Pour oil into heated (med) skillet or wok. When oil is hot, add scallions and broccoli; stir while cooking.
2. Add garlic and ginger and ¼ cup water. When broccoli begins to soften, add tofu, mushroom, peas, and corn. Stir for 3-4 minutes, until well heated.
3. Ad Soy sauce, sugar, and rice vinegar. To thicken, add cornstarch and water mixture.
Serve hot over brown rice
Suggestions: Add cubed chicken, fish, shrimp or scallops instead or in addition to tofu.
Per serving (298g): 205 calories, 8.7g fat, 1.3g sat fat, 22g carbohydrate, 14g protein 5.3g fiber, 309mg sodium