Asian Quickie Stir-Fry
Asian Quickie Stir-Fry

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: Less than 15 minutes
  • Prep: 7 minutes
  • Cook: 7 minutes

Nutrition Facts

Amount per serving:
Total Calories: 541
  • 587mg Sodium
  • 69g Carbs
  • 11g Fiber
  • 21g Fat
  • 3g Saturated Fat
  • 9g Sugars
  • 26g Protein
  • 840mg Calcium
  • 6mg Iron


  • 1 16-ounce package Asian frozen vegetable medley mix
  • 3 cups "10-minute" instant cooked brown rice
  • 1 16-ounce block firm tofu
  • 1 tablespoon sesame seeds
  • 2 tablespoons olive oil
  • 1/2 cup bottled Szechwan sauce
  • 1/2 cup water



1, Prepare brown rice according to directions on box. While rice is cooking, cut tofu into 1-inch chunks. Sprinkle with sesame seeds.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add tofu and brown on all sides (about 1-2 minutes). Remove from pan and place on a serving platter.
3. Add Szechwan sauce and water to pan. Stir until combined, then add frozen vegetables, stirring often until vegetables are cooked through (about 3-4 minutes). Add more sauce or water if needed.
4. Pour over tofu. Ladle stir-fry mixture over brown rice. Serve immediately.

Want to boost the nutrition even more? Stir in 2 cups of frozen baby spinach and 2 cups of frozen chopped carrots along with frozen veggies. You'll add 20 calories, 2g fiber, 37mg calcium, folate, vitamin A, magnesium, and iron. Stir in 1/2 pound of medium-raw frozen shrimp along with vegetables to add 61 calories, 1g fat, 12g protein, 22mg calcium, and zinc.

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