Ingredients½ cup reduced-sodium vegetable broth2 teaspoons cornstarch2 teaspoons reduced-sodium soy sauce1½ teaspoons curry powder1/8 teaspoon red pepper flakes3 green onions, sliced2 cloves garlic, minced2 cup broccoli florets1 cup sliced carrots1½ teaspoons olive oil1 cup tofu chunks1 cup brown riceDirections
- Stir together broth, cornstarch, soy sauce, curry powder and red pepper flake in medium bowl. Set aside.
- Spray nonstick skillet with cooking spray. Heat over medium-high heat. Add green onions and garlic; stir-fry 1 minute. Remove from heat.
- Add broccoli and carrots to skillet; stir-fry 2-3 minutes or until cooked through. Stir broth mixture; add to skillet along with tofu cubes. Cook and stir until sauce comes to a boil and thickens slightly. Return all vegetables to skillet; cook and stir until heated through.
- Serve over hot brown rice. Makes 2 servings.