Stir-fry recipes are perfect for fast and easy meals. By combining a bunch of healthy ingredients, you can create a delicious dish with little time and effort. This stir-fry bowl includes freshly grated ginger, crispy tofu, brown rice and chopped vegetables.

Ingredients: 1 tablespoon plus 1 teaspoon freshly grated ginger, 5 tablespoons reduced sodium soy sauce, 2 tablespoons rice vinegar, 1 teaspoon ground red pepper, 1 teaspoon sesame oil, 2 tablespoons peanut oil (or canola oil), 1 package extra-firm tofu (pressed) and cut into cubes, 1 pound chopped cabbage (bok choy, red cabbage or Chinese cabbage), 1 cup chopped snow peas, 1 cup chopped broccoli, 3 cloves garlic, minced, 4-5 chopped scallions, 1 package frozen brown rice

Directions: In a small bowl, whisk together soy sauce, vinegar, red pepper, sesame oil and 1 tablespoon ginger. Cook brown rice in the microwave, as directed. When the rice is finished cooking, open the bag and pour rice into a bowl. Stir in 1 teaspoon ginger. Set aside. In a wok or large saute pan over medium-high heat, add 1 tablespoon of oil and cubed tofu. Cook until browned on all sides, about 5 minutes. Remove from wok. Add additional tablespoon of oil to the wok and add all of the vegetables. Stir-fry vegetables until crisp-tender, about 3-4 minutes. Add back the tofu and pour soy sauce mixture over tofu/vegetable mixture. Stir in brown rice and cook for a few minutes. Serves 4-6.

Notes:  To brown the tofu, you must remove some of the water.  Press the tofu by wrapping it in several layers of paper towels and putting a heavy weight (a heavy pan will work) on top of the tofu.  Allow it to sit under the weight for about 15 minutes. Unwrap the paper towels and cut into cubes.

I had some gyoza dipping sauce in my refrigerator so I added some to the sauce for extra flavor.  Feel free to use whatever vegetables you have around.  Most vegetables work well in a stir-fry.