Tofu Vegetable Stir-Fry

• 1.5 cups cubed tofu
• 1.5 cups cooked broccoli (from about 2 cups raw florets)
• 1 cup cooked bok choy (from about 2 cups raw chopped)
• 1 tbsp tamari
• 1 cup cooked brown rice
• 1 tsp olive oil

• 3 cups cubed tofu
• 3 cups cooked broccoli (from about 2 cups raw florets)
• 2 cup cooked bok choy (from about 2 cups raw chopped)
• 2 tbsp tamari
• 2 cup cooked brown rice
• 2 tsp olive oil

• 4 1/2 cups cubed tofu
• 4 1/2 cups cooked broccoli (from about 2 cups raw florets)
• 3 cup cooked bok choy (from about 2 cups raw chopped)
• 3 tbsp tamari
• 3 cup cooked brown rice
• 3 tsp olive oil

• 6 cups cubed tofu
• 6 cups cooked broccoli (from about 2 cups raw florets)
• 4 cup cooked bok choy (from about 2 cups raw chopped)
• 4 tbsp tamari
• 4 cup cooked brown rice
• 4 tsp olive oil

1. Get a wide pan or wok very hot over high heat with the oil, about 1 minute, until the oil shimmers and moves quickly.

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2. Add the cubed tofu and cook without stirring too much, 4 to 5 minutes, until the sides are golden and firm, then push it to one edge.

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3. Add the broccoli and bok choy and cook, tossing often, 4 to 5 minutes, until they are crisp tender and still bright.

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4. Pour in the tamari and toss everything together, about 30 seconds, until it sizzles and coats the tofu and vegetables.
5. Spoon over the brown rice and serve hot.

• Calories601
• Protein44g
• Carbs64g
• Fat23g
• Fiber14g
• Sodium1036mg

• Eating Well
• Inflammation
• A Healthy Weight

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