Ingredients:
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 4 cups mixed vegetables (such as broccoli, bell peppers, snap peas, carrots, and mushrooms), chopped
- 1 cup firm tofu, cubed (optional)
- Cooking spray
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish (optional)
- Cooked brown rice or cauliflower rice for serving (optional)
Instructions:
- Prepare the Sauce:
- In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic. Set aside.
- Cook Tofu (Optional):
- If using tofu, heat a non-stick skillet over medium-high heat. Lightly spray the skillet with cooking spray, add the cubed tofu, and cook until golden brown on all sides. Remove from the skillet and set aside.
- Stir Fry Vegetables:
- In the same skillet, add a bit more cooking spray if needed. Add the mixed vegetables and stir-fry for 5-7 minutes or until they are tender-crisp. Season with salt and pepper to taste.
- Combine Sauce and Vegetables:
- Pour the prepared sauce over the vegetables and tofu (if using). Stir to coat everything evenly. Cook for an additional 2-3 minutes to heat the sauce and let the flavors meld.
- Garnish and Serve:
- Garnish the stir fry with fresh cilantro or green onions if desired. Serve over cooked brown rice or cauliflower rice if you like.
