Recipe Nutritional Information:
Calories per Serving: 552
Total Protein per Serving: 27 grams
Total Carbs per Serving: 78 grams
Total Fat per Serving: 18 grams
Saturated Fat per Serving: 4 grams
Total Fiber per Serving: 7 grams
1 1/3 cups long-grain white rice, uncooked
1 medium onion, raw, chopped
1 large red bell pepper, cut into strips
1 large yellow bell pepper, cut into strips
2 cups broccoli florets, raw
4 ounces (about 1 cup) baby carrots, raw
2 tbsp sugar
¼ cup orange juice
½ cup creamy peanut butter
1 ½ tbsp soy sauce
1 lb extra-firm tofu, cut into 1-inch cubes
Bring 2 2/3 cups water to boil in medium saucepan. Add rice and reduce heat to simmer. Cover and simmer until all water has been absorbed by rice, about 20 minutes.
Heat a large skillet to medium-high heat. Coat with nonstick spray (about 1-second spray). Add onions and peppers, and cook until slightly softened. While they’re cooking, steam broccoli and carrots (covered with damp paper towel) with 2 tbsp water in microwave, about 3 to 4 minutes (or until desired consistency). Drain water and add broccoli and carrots to peppers and onions. Reduce heat to low, stirring occasionally.
In a medium bowl, combine sugar, orange juice, peanut butter, and soy sauce until smooth. Add to vegetable mixture. Add tofu, tossing gently to coat. Sauté another 1 to 2 minutes on medium until sauce has reduced. (Note: Water can be added to sauce to achieve desired consistency.) Divide stir-fry into four equal portions and serve each on bed of one cup rice.