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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

40 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 15
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
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!