Asian Quickie Stir-Fry Dinner

A hearty meal that's easy-to-make. Add shrimp or veggies to pack in extra nutrition.

Ingredients

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	16-ounce package Asian frozen vegetable medley mix

Directions

Prepare brown rice according to directions on box. While rice is cooking, cut tofu into 1-inch chunks. Sprinkle with sesame seeds. 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. 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. Pour over tofu. Ladle stir-fry mixture over brown rice. Serve immediately.

Boost Nutrition: Stir in 2 cups of frozen baby spinach and 2 cups of frozen chopped carrots along with frozen veggies to add 20 calories, 2 g fiber, 37 mg calcium, folate, vitamin A, magnesium and iron.Stir in 1/2 pound of medium-raw frozen shrimp along with vegetables to add 61 calories, 1 g fat, 12 g protein, 22 mg calcium and zinc.