Tofu and Vegetable Stir-fry

• 1 c. jasmine rice
• 4 tsp. vegetable oil
• 1 package extra-firm tofu
• 2 tbsp. reduced-sodium soy sauce
• 1/2 bag broccoli flowerets
• 1 medium red pepper
• 2 tbsp. Asian fish sauce
• 2 tbsp. grated and peeled fresh ginger
• 1 tbsp. brown sugar
• 1 tbsp. cornstarch
• 1 clove garlic
• 1 bag shredded carrots
• 3 tbsp. fresh lime juice

1. Prepare jasmine rice as label directs; keep warm.
2. Meanwhile, in nonstick 12-inch skillet, heat 2 teaspoons vegetable oil over medium-high heat until hot.
3. Add tofu and 1 tablespoon soy sauce, and cook 5 minutes or until heated through and golden, gently stirring frequently.
4. Transfer tofu to plate; set aside.
5. In same skillet, heat remaining 2 teaspoons vegetable oil.
6. Add broccoli and red pepper, and cook, covered, about 6 minutes or until vegetables are tender-crisp, stirring occasionally.
7. In 2-cup glass measuring cup, mix 1 cup water with fish sauce, ginger, brown sugar, cornstarch, garlic, and remaining 1 tablespoon soy sauce.
8. Return tofu to skillet and add carrots.
9. Stir soy-sauce mixture and add to skillet; heat to boiling.
10. Boil 1 minute, gently stirring.
11. Stir in lime juice.
12. Serve over rice.

jasmine rice, vegetable oil, soy sauce, broccoli flowerets, red pepper, fish sauce, ginger, brown sugar, cornstarch, clove garlic, carrots, lime juice

Taken from www.delish.com/recipefinder/tofu-vegetable-stir-fry-971 (may not work)