Mongolian-Style Veggies
Serves: 1
Nutrition Information , per 1 serving 304 calories, 8 g fat, 0 mg cholesterol, 493mg sodium, 363mg potassium, 46g carbohydrates, 8g dietary fiber, 8g sugar, 15 protein Additional benefits: 57% Vitamin A, 176% Vitamin C, 70% Manganese
  • 1 teaspoon canola oil (Note: Although we love olive oil, it isn’t good for cooking as it breaks down under high heat and oxidizes)
  • ⅓ cup fresh broccoli
  • 3 TBSP edamame, shelled
  • 2 TBSP pineapple, diced
  • ¼ cup snow peas, fresh
  • ¼ cup water chestnuts, sliced
  • ¼ cup baby corn
  • ¼ cup bell peppers, sliced
  • 2 TBSP red cabbage, fresh
  • 1 TBSP Stir-fry Sauce (We used Kikkoman)
  • ½ cup  tofu, lite firm (chopped)
  • ½ cup brown rice, long grain (cooked and warm)
  • Ginger, powdered (as desired)
  • Red Cayenne Pepper, as desired
  • Onion or Garlic Powder, as desired
  1. Heat the oil in a skillet over a medium heat for two minutes.
  2. Add the tofu and gently stir to ensure each side browns.
  3. Mix in your “extras” (veggies, and pineapple) and toss occasionally as your delicious meal browns for 4 to 5 minutes.
  4. While cooking, put the warmed, cooked rice into a bowl.
  5. Once tofu and veggie mixture has reached the desired “brown-ness,” gently stir in the sauce into the skillet and pour over the rice! Sprinkle the ginger, pepper, onion powder and/or garlic powder if desired. Grab your chop sticks and enjoy!
Recipe by Nutrition Twins at