Brown Rice Stir-Fry with Flavored Tofu and Vegetables

broccoli tofu stir-fry in bowl next to chopsticks
Photo: Lisa Cohen
Prep Time:
20 mins
Total Time:
35 mins

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


  • 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.

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