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.
- 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
- 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.
- 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.
- Meanwhile, warm the rice for 2-3 minutes in the microwave. To serve, ladle the carrot mixture over the rice.
Nutrition (per serving): 530 calories, 79% calories from carbohydrates, 12% calories from protein, 9% calories from fat, 6.7g fiber.