Brown Rice Stir-Fry with Flavored Tofu and Vegetables
- Comments()
Body+Soul, January/February 2006
- Prep Time 20 Minutes
- Total Time 35 Minutes
- Yield Serves 4
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Ingredients
- 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
Directions
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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.
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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.
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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.
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!
I agree with bigwhitedog--it's a pretty basic recipe without some kind of special baked tofu method. I expect something a bit more interesting from WL.
Well I was hoping this recipe had ingredients/instructions for making your own yummy flavored baked tofu!!