Ingredients

• cooking spray
• 1 1 pound bag frozen stir fry vegetables
• 2 tablespoons water
• 1 cup frozen shelled edamame
• 1 1/4 cup shredded carrots
• 1 8.8 ounce package microwavable whole grain brown rice
• 1 1/2 tablespoons low sodium soy sauce
• 1 1/2 tablespoons honey
• 1 teaspoon ground ginger
• 1 8 ounce package teriyaki seasoned baked tofu
• 1 8 ounce can pineapple chunks, drained
• 2 teaspoons toasted sesame oil

Directions

1. Coat a large skillet with cooking spray and heat over medium high. Add stir fry vegetables and water to hot skillet and cook, stirring occasionally, for 4 minutes. Add edamame and carrots and cook for 3 to 4 minutes more or until vegetables are heated through and water has nearly evaporated.

2. Meanwhile cook rice in the microwave accoriding to package directions. In a small bowl, whisk together soy sauce, honey, and ginger. Cut tofu into 1/2 inch cubes.

3. Add rice and soy sauce mixture to veggies and stir until throughly compbines, about 1 iminute. Add tofu and cook for 1 to 2 minutes more or until heated through. Divide among four plates and drizzle evently with seasame oil.

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