Soft Tofu Veggie Stir Fry with Rice

Ingredients

• 1/2 block (about 7 ounces) firm tofu, drained
• 1 1/2 cups cooked white rice, warm
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped green beans
• 1/4 cup finely chopped bell pepper, no skin pieces larger than 1/4 inch
• 1 teaspoon low-sodium, wheat-free tamari
• 2 tablespoons water
• 2 teaspoons neutral oil

Method & Instructions

1. 1

   Wash hands and prepare cooked rice ahead of time so it stays warm but not hot.

2. 2

   Pat tofu dry with a paper towel and cut into soft strips about 1/2 inch wide, or crumble it for the youngest toddlers.

3. 3

   Heat 1 teaspoon oil in a medium nonstick skillet over medium heat.

4. 4

   Add tofu strips or crumbles in a single layer and cook for 2 to 3 minutes on each side until light golden, turning with a spatula. Tofu should stay soft inside.

5. 5

   Remove tofu to a plate.

6. 6

   Add remaining 1 teaspoon oil to the skillet and keep heat at medium.

7. 7

   Add chopped carrot, green beans, and bell pepper. Cook for 4 to 5 minutes while stirring often until vegetables feel soft when pressed with a spoon.

8. 8

   Stir low-sodium, wheat-free tamari and 2 tablespoons water in a small bowl.

9. 9

   Return tofu to the pan, pour the tamari mixture over, and stir.

10. 10

    Cook for 1 to 2 minutes more until everything looks coated and sauce lightly bubbles.

11. 11

    Remove pan from heat and let mixture cool for 5 minutes.

12. 12

    Place warm rice in a toddler bowl and top with tofu and vegetables. Stir lightly so sauce spreads through the rice.

13. 13

    For the youngest child's serving, omit the tamari or use only a small amount of sauce. Check that no piece is larger than 1/2 inch and crumble or cut bigger pieces if needed.

14. 14

    Always test temperature on the inside of your wrist and serve while your toddler sits upright and supervised.

Allergen Information

Storage & Preparation Notes