2 (bags) boil-in-bag brown rice 2 Tbs low-sodium soy sauce
2 Tbs oyster sauce
2 1/2 tsp cornstarch
2 tsp rice vinegar
2 tsp dark sesame oil
2 tsp vegetable oil
1 lb firm tofu, drained and cut into 1/2-inch cubes
1/4 tsp salt
2 cups broccoli florets
3/4 cup water
1 1/2 Tbs bottled minced garlic
Cook the rice according to package directions. While rice cooks, combine soy sauce and the next 4 ingredients (soy sauce through sesame oil) in a small bowl, stirring with a whisk; set aside. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu, and sprinkle with salt. Cook 8 minutes or until golden brown, tossing frequently. Add broccoli, water, and garlic to wok. Cover and cook 4 minutes or until crisp-tender, stirring occasionally. Uncover; add soy sauce mixture and tofu, stirring gently to coat. Cook 2 minutes or until sauce thickens, stirring occasionally. Serve the broccoli mixture over rice.
Servings: 4
Yield: (serving size: 1 cup stir-fry and 1/2 cup rice)