By Ebenezer Obiri
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water and 1/4 teaspoon of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it stand covered for 5 minutes.
While the rice is cooking, steam the broccoli florets. Fill a pot with a few inches of water and bring it to a boil. Place the broccoli in a steamer basket over the boiling water, cover, and steam for about 5 minutes, or until bright green and tender-crisp. Remove from heat and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the cubed tofu and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, add the sliced red bell pepper and minced garlic. Sauté for 2-3 minutes until the bell pepper starts to soften.
In a small bowl, whisk together the soy sauce (or tamari), brown sugar, and rice vinegar. Add this sauce to the skillet along with the tofu, and toss everything to combine well.
Gently stir the basil leaves and sliced chili (if using) into the tofu and vegetable mixture. Cook for another 2-3 minutes until the basil is wilted and everything is heated through.
Serve the tofu stir-fry over the cooked jasmine rice, with steamed broccoli on the side. Enjoy your meal!
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By Ebenezer Obiri
This Vegetarian Asian Main Dish recipe is ready in 45 minutes and features jasmine rice, firm tofu, pressed and cubed, broccoli florets and other delicious ingredients. Contains 490 calories total.
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water and 1/4 teaspoon of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it stand covered for 5 minutes.
While the rice is cooking, steam the broccoli florets. Fill a pot with a few inches of water and bring it to a boil. Place the broccoli in a steamer basket over the boiling water, cover, and steam for about 5 minutes, or until bright green and tender-crisp. Remove from heat and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the cubed tofu and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, add the sliced red bell pepper and minced garlic. Sauté for 2-3 minutes until the bell pepper starts to soften.
In a small bowl, whisk together the soy sauce (or tamari), brown sugar, and rice vinegar. Add this sauce to the skillet along with the tofu, and toss everything to combine well.
Gently stir the basil leaves and sliced chili (if using) into the tofu and vegetable mixture. Cook for another 2-3 minutes until the basil is wilted and everything is heated through.
Serve the tofu stir-fry over the cooked jasmine rice, with steamed broccoli on the side. Enjoy your meal!
Calories per Serving: 490
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