By Ebenezer Obiri
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 3 cups of water and 1/4 tsp of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes.
While the rice is cooking, steam the broccoli. Place the broccoli florets in a steamer basket over boiling water and cover. Steam the broccoli for about 5-6 minutes or until they are bright green and tender. Remove from heat and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced red bell pepper. Stir-fry for 2-3 minutes until the garlic is fragrant and the bell pepper begins to soften.
Add the cubed tofu to the skillet and stir-fry for another 5 minutes, or until the tofu is golden on all sides.
In a small bowl, mix together the soy sauce or tamari, brown sugar, and rice vinegar. Pour this sauce over the tofu and vegetables in the skillet. Stir well to combine all ingredients.
Add the fresh basil leaves and sliced chili (if using) to the skillet. Stir-fry for an additional minute until the basil wilts and releases its aroma.
Fluff the cooked rice with a fork. Serve the stir-fry over a bed of jasmine rice, alongside the steamed broccoli.
How did this recipe turn out? Let others know!
to rate this recipe
By Ebenezer Obiri
This Main Course Asian Vegetarian Vegan recipe is ready in 35 minutes and features jasmine rice (uncooked), firm tofu, pressed and cubed, broccoli florets and other delicious ingredients. Contains 500 calories total.
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 3 cups of water and 1/4 tsp of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes.
While the rice is cooking, steam the broccoli. Place the broccoli florets in a steamer basket over boiling water and cover. Steam the broccoli for about 5-6 minutes or until they are bright green and tender. Remove from heat and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced red bell pepper. Stir-fry for 2-3 minutes until the garlic is fragrant and the bell pepper begins to soften.
Add the cubed tofu to the skillet and stir-fry for another 5 minutes, or until the tofu is golden on all sides.
In a small bowl, mix together the soy sauce or tamari, brown sugar, and rice vinegar. Pour this sauce over the tofu and vegetables in the skillet. Stir well to combine all ingredients.
Add the fresh basil leaves and sliced chili (if using) to the skillet. Stir-fry for an additional minute until the basil wilts and releases its aroma.
Fluff the cooked rice with a fork. Serve the stir-fry over a bed of jasmine rice, alongside the steamed broccoli.
Calories per Serving: 500
Your Rating:
