Rating: 3.75 stars
40 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 15
  • 2 star values: 3
  • 1 star values: 0

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

Body+Soul, January/February 2006

Gallery

Credit: Lisa Cohen

Recipe Summary

prep:
20 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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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.

  • 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.

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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
11/18/2011
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!