New This Month

Brown Rice Stir-Fry with Flavored Tofu and Vegetables


Brown rice gives this vegetarian stir-fry a nutty flavor and hearty texture and offers up more fiber than white rice has.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Lisa Cohen

Source: Body+Soul, January/February 2006


  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 piece (3 inches) fresh ginger, peeled and finely chopped
  • 1 medium red bell pepper, cut into 1-inch chunks
  • 1 medium yellow bell pepper, cut into 1-inch chunks
  • 3 cups cooked brown rice
  • 3 tablespoons reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • Coarse salt and pepper, to taste
  • 3 scallions, halved lengthwise and thinly sliced
  • 8 ounces baked, flavored tofu, cut into 1-inch cubes


  1. In a large skillet or wok, heat the olive oil over medium-high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.

  2. Add tofu; stir-fry until golden brown, about 2 minutes. Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.

  3. Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes. Stir in sesame oil. Season with salt and pepper; garnish with scallions. Serve hot.

Cook's Notes

Use the extra brown rice you prepared for Hearty Spinach and Chickpea Soup, or make it fresh if you prefer.

Reviews Add a comment

  • SuzePrich
    18 NOV, 2011
    It's really more of a "technique" than a recipe ... since it's so simple. That said, I loved it. This is the first time I have really enjoyed brown rice, and tofu. They have the baked tofu at Trader Joe's. I want to eat less meat & I am happy to have this. I used carrots & shredded brussels sprouts instead of bell peppers. Yum!