Tofu and veggie stir-fry

Farro, a type of wheat, contains fiber, protein, iron, magnesium, zinc and B vitamins ― a great recipe for a healthy heart and immune system!

Ingredients

6 cloves garlic
1 1/2-inch ginger root, peeled and sliced
2 tablespoons honey
1/4 cup low-sodium soy sauce
1/2 cup low-sodium vegetable broth
1/4 cup apple cider vinegar
6 tablespoons canola oil, divided
1 1/2 cups farro, rinsed and drained
4 cups water
14 ounces lite extra-firm tofu
1 1/2 cups broccoli florets
2 medium carrots, sliced thinly lengthwise
1 1/2 cups cauliflower florets

Directions

1. Blend together garlic, ginger root, honey, soy sauce, vegetable broth, apple cider vinegar and 4 tablespoons (1/4 cup) canola oil until smooth. Set aside.
2. In a medium saucepan, combine farro and water over high heat. Stir, bring to a boil and then turn down heat. Cover and allow to simmer for 25 to 30 minutes. Meanwhile, use paper towels (pressing) to remove water from tofu slices. Wait for several minutes and repeat. Then cut each tofu slice into 9 cubes.
3. In a large skillet, heat remaining oil over medium heat. Add tofu and stir. Cook for 3 to 5 minutes or until lightly browned.
4. Add broccoli, carrots and cauliflower to skillet with 1/4 cup sauce (made instep 1). Stir and cook for 3 to 5 minutes or until vegetables are crisp and tender. Add remaining sauce and cook for 1 minute or until heated through. Enjoy warm over farro.

Makes 6 servings

Recipe contains: wheat, soy

Carb choices per serving: 3