Stir-Fried Vegetables And Tofu

• 1 cup uncooked jasmine or other long-grain rice
• 2 tablespoons olive oil, divided
• 2/3 cup julienne-cut carrot
• 1/4 cup dry white wine, divided
• 2 garlic cloves, minced
• 2 cups julienne-cut zucchini
• 1 1/2 cups julienne-cut yellow squash
• 1 (8-ounce) package button mushrooms, quartered
• 1 (8-ounce) package cremini mushrooms, quartered
• 1 (12.3-ounce) package reduced fat extra firm tofu, drained and cut into cubes
• 3 tablespoons low-sodium soy sauce
• 2 cups fresh bean sprouts
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Cook rice according to package directions, omitting salt and fat.
2. . While rice cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add carrot; stir-fry 4 minutes. Add 2 tablespoons wine and garlic; stir-fry 3 minutes. Add zucchini and squash; stir-fry 5 minutes. Add remaining 2 tablespoons wine and mushrooms, and stir-fry 5 minutes. Remove from pan.
3. . Heat 1 tablespoon oil in pan over medium-high heat. Add tofu; saute 7 minutes. Add soy sauce; cook 1 minute. Stir in sprouts, salt, and pepper. Return vegetable mixture to pan; stir-fry 2 minutes. Serve over rice.

jasmine, olive oil, juliennecut carrot, white wine, garlic, juliennecut zucchini, juliennecut yellow squash, button mushrooms, cremini mushrooms, soy sauce, fresh bean sprouts, salt, black pepper

Taken from www.myrecipes.com/recipe/stir-fried-vegetables-tofu (may not work)