Recipes Ingredients Pasta and Grains Rice Recipes Brown Rice Stir-Fry with Flavored Tofu and Vegetables 3.8 (40) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 21, 2021 Print Rate It Share Share Tweet Pin Email 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. Rate it Print