| Prep Time: 5 minutes or less
Cook Time: 10 minutes
Serves: 4 Ingredients 4 dry cups rice, brown, cooked 1/4 cup orange juice 1/4 cup chicken broth, fat-free, low-sodium 1 tablespoon cornstarch 1/4 cup soy sauce, light 1 tablespoon sesame oil 1 cup tofu, cubed 1 tablespoon canola oil 1 tablespoon garlic, chopped 1 tablespoon ginger, fresh, chopped 1 pound vegetables, asian stir fry, frozen
Preparation - Cook the rice according to package directions.
- Mix the orange juice, chicken broth, cornstarch, soy sauce, sesame oil and tofu in a small mixing bowl. Stir well and set aside.
- Heat the canola oil in a large non-stick skillet or wok over high heat. Sauté the garlic and ginger until golden, about 3 minutes. Add the frozen veggies and cook until tender, about 6 minutes. Stir in the sauce and cook until the mixture is heated through. Serve the veggies and tofu over the cooked brown rice.
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