Brown Rice Stir-Fry with Flavored Tofu and Vegetables

Name: Brown Rice Stir-Fry with Flavored Tofu and Vegetables
Prep time: 20 min
Total time: 35 min
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

3.8

(40)

1 Review

By

Martha Stewart Editors

Updated on May 21, 2021

broccoli tofu stir-fry in bowl next to chopsticks — Photo: Lisa Cohen

Prep Time:

20 mins

Total Time:

35 mins

Servings:

4

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

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

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.
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.
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.