Stir-Fried Vegetables and Tofu

INGREDIENTS

• 2 tablespoons olive oil, divided
• 2/3 cup julienne-cut carrot
• 2 garlic cloves, minced
• 1/4 cup dry white wine, divided
• 2 cups julienne-cut zucchini
• 1 1/2 cups julienne-cut yellow squash
• 1 (8-ounce) package button mushrooms, quartered
• 2 1/2 cups quartered cremini mushrooms (about 8 ounces)
• 1 (12.3-ounce) package reduced-fat extra-firm tofu, drained and cut into cubes
• 3 tablespoons low-sodium soy sauce
• 2 cups fresh bean sprouts
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups hot cooked jasmine or other long-grain rice