Tofu Stir Fry

Makes 4 Servings


1 pkg (14 oz.) firm tofu, drained, cut into 1/2-inch cubes
1/4 cup flour
1 Tbsp canola oil
1/2 cup balsamic vinaigrette dressing
3 Tbsps soy sauce
1 1/2 cups chopped cabbage
1 cup fresh green beans, trimmed, cut in half
1/2 cup onion, sliced
1/2 cup carrot, sliced
1/2 cup fresh or frozen edamame
2 cups Minute® Brown Rice, uncooked


  • Prepare rice according to package directions.
  • Toss tofu with flour in small bowl until evenly coated. Heat oil in large skillet on medium-high heat. Add tofu; cook 8 minutes or until lightly browned on all sides, stirring occasionally. Remove from skillet; cover to keep warm.
  • In a small bowl, mix dressing and soy sauce until well blended.
  • To skillet ... add 2 tablespoons of the dressing mixture, cabbage, green beans, onions, carrots and edamame; cook and stir 10 minutes or until vegetables are crisp-tender. 
  • Add remaining dressing mixture and the tofu to vegetable mixture; mix lightly. Cook 2 minutes, stirring gently. Serve over rice.