Sweet and Sour Carrot Stir-Fry over Jasmine Rice

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Sweet and Sour Carrot Stir-Fry over Jasmine Rice tastes just as good as it looks.  This is guest-worthy food too, as long as your friends like tofu.  And isn’t it nice to feature carrots once in a while?  They’re such a beautiful color and of course, healthy.  You can substitute the sliced carrots with baby-cut carrots if you like, to minimize your preparation time.  For us, however, we haven’t found a baby-cut carrot that we like better than regular-size carrots, so we take the extra couple of minutes to scrub and slice regular carrots.

Sweet and Sour Carrot Stir-Fry over Jasmine Rice

Sweet and Sour Carrot Stir-Fry over Jasmine Rice

By March 21, 2014


  • 1 16 oz pkg - frozen onions and peppers stir-fry blend
  • 10 medium - carrots, peeled and sliced diagonally
  • 1/4 cup - water
  • 1/3 cup - duck sauce
  • 1/2 tsp - tamari soy sauce
  • 1/2 tsp - apple cider vinegar
  • 1 14 oz pkg - extra-firm water-packed tofu, drained, patted dry, cut into bite-size cubes
  • 8 cups - brown jasmine rice, cooked


  1. Combine the onion-pepper blend, carrots, and 1/2 cup of water in a large, non-stick skillet over medium-high heat. Cover, and cook until the carrots are tender, about 15-20 minutes.
  2. Stir together the 1/4-cup water, duck sauce, tamari, and vinegar. Add the sauce and the tofu to the vegetables in the skillet. Stir to coat. Cover, and cook another 5-10 minutes until heated through.
  3. Meanwhile, warm the rice for 2-3 minutes in the microwave. To serve, ladle the carrot mixture over the rice.

Nutrition Information

Nutrition (per serving): 530 calories, 79% calories from carbohydrates, 12% calories from protein, 9% calories from fat, 6.7g fiber.

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