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Five-Spice Tofu Stir-Fry
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Prep Time:
15 minutes
Total Time:
50 minutes
Spice up Asian night with quick and healthy tofu stir-fry over rice! Ready in just 1 hour.
Ingredients:
  • 1 1/4 cups water
  • 1 cup uncooked instant brown rice
  • 1/4 cup stir-fry sauce
  • 2 tablespoons orange juice
  • 1 tablespoon honey
  • 3/4 teaspoon five-spice powder
  • 1 package (14 ounces) firm tofu, cut into 3/4-inch cubes
  • 1 small red onion, cut into thin wedges
  • 1 bag (1 pound) frozen baby bean and carrot blend
  • 1/4 cup water
Instructions:
  • Bring 1 1/4 cups of water to a boil in a 1-quart saucepan. Add rice, reduce heat to low, cover, and simmer for 10 minutes.
  • Combine stir-fry sauce, orange juice, honey, and five-spice powder in a medium bowl. Pat tofu dry with paper towels. Add tofu to the sauce mixture and marinate for 10 minutes.
  • Preheat a nonstick skillet over medium heat and spray with cooking spray. Drain tofu from sauce, keeping the sauce for later. Cook tofu in the skillet for 3 to 4 minutes until lightly golden, stirring occasionally. Remove tofu from the skillet.
  • Sauté onion in skillet for 2 minutes, stirring constantly. Add frozen vegetables and 1/4 cup water. Bring to a boil, then simmer over medium heat. Cover and cook for 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Add the set aside sauce mixture and tofu to the pan. Simmer for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly and the dish is heated through. Serve on top of rice.

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