Vegetable Stir-Fry with Tofu or Chicken

This stir-fry has lots of veggies and a peanut sauce everyone will love. Pair it with brown rice for a complete dinner.

How to Make

1 cup brown rice, uncooked

1 tablespoon vegetable oil

1 pound extra firm tofu (or chicken), cut into cubes

3 cups mixed vegetables, cut into bite sized pieces (such as 1 cup broccoli, 1 cup bell peppers, 1/2 cup mushrooms, and 1/2 cup green onions)

¼ cup peanuts, chopped (optional)

½ cup peanut sauce (recipe below)

Peanut Sauce:

2 tablespoons creamy peanut butter

1 ½ tablespoons low-sodium soy sauce

1 tablespoon brown sugar

1 tablespoon fresh lime juice

1 teaspoon fresh garlic and/or ginger, minced

¼ cup water

WIC Tip: Press the tofu block between paper towels to help drain out the moisture before cutting.

Prepare rice according to package directions.
Prepare the peanut sauce: Place peanut butter, soy sauce, brown sugar, lime juice, garlic, ginger, and water in a microwave safe bowl. Cover, microwave 30 to 60 seconds, and then whisk until combined.
In a large skillet, heat oil at medium heat.
Add chicken or tofu and sauté until golden (approximately 6 to 8 minutes for chicken, 10-12 minutes for tofu).
Add vegetables to pan and sauté an additional 3 to 4 minutes.
Add peanut sauce, stir, and cook another 3 to 4 minutes.
Serve over prepared rice and top with chopped peanuts, if desired.